|The town of Naro
Foods and cook recipes from Naro
"Stigghiolata china" of Naro
Open for the length the guts, wash and dry. Wash and then draw the retina of fat on a plan.
Place on it the heart and the liver cut into strips, the cheese into pieces, boiled eggs into pieces, the onions, the laurel leaves, chopped parsley, salt, pepper and a little oil.
Roll the retina of fat and close it with the guts.
Season all with a little salt and pepper and bring to roast on fire, turning occasionally for about half an hour. Serve very hot.