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stuffed lamb's innards on a spit


A dish of numerous names (gnimredd, gliumarieddi, gnomirelli, gniumariddi, gnumarieddi, gnumereddi, gnumerieddi, torcinelli and turciniedde are some of them), it consists of lamb's intestines wrapped around a filling of pecorino, parsley, lemon and salt pork and roasted on skewers with bay leaves over an open fire. The word, however it's spelled, can also refer to just the intestines themselves.

Meats & Poultry


Text © Dana Facaros & Michael Pauls

Image by cucina buttalapasta