Paul Corda, Tula, Sassari
In my youth back in Sardinia, at Christmas or Easter all the guys and girls would get together for an evening of feasting. We went to the nearest farm and ordered a lamb that the farmer would prepare and dress for us. Together, while the lamb roasted on a spit, we would make “Sa Corda” using the innards.
Ingredients from 1 lamb
innards (lungs, heart, liver, kidneys, pancreas, etc)
lining of abdomen
pancetta (very thinly sliced, if lining is not available)
intestines
10 garlic cloves (cut in half lengthwise)
extra-virgin olive oil
salt and freshly ground pepper
1 tablespoon rosemary (chopped fine)
1. Clean innards and lining thoroughly and set aside.
2.Clean intestines with salted water, then turn inside-out and wash again with salted water a few times.
3.Cut innards into 1½-inch cubes for skewering.
4.Skewer garlic and innards in alternation, ending with garlic. Repeat until all innards are used.
5.If available, wrap lining of abdomen around skewer (if not, use pancetta slices).
6.Wrap intestines tightly around skewer, crisscrossing one end to the other.
7.Drizzle some olive oil onto each skewer. Season with salt, pepper and rosemary. Grill over lowest heat until nice and crisp (approx. 20 minutes).
Serve with roasted lamb, Italian fennel, radishes (the long hot ones) and some artichokes.