• Directions:

Open the intestines lengthwise.

Wash and rinse them out thoroughly (they are best cleaned after having floured and than squeezed them at least three times)

Once the intestines have whitened and are clean, wash them out one last time with water and vinegar.

Take the other inner parts of the lamb and cut them into slices about the length and the width of a finger, wash and drain after having salted them together with the intestines.

Prepare apart a bunch of fresh garlic, of parsley, salad leaves and fresh onions.

Lay 3-4 slices of the inner parts on a lettuce leaf and add some onion, parsley and garlic.

Tie the roll with the intestines and let the finished mazzarelle leach.

Then cook the mazzarelle in oil.

Once they start frying (and the oil as well as water will have been absorbed), add half a cup of water and wine.

Let the liquid absorb into the mazzarelle and pour in the same quantity of water and wine again.

Repeat the operation a third time. At the end of cooking time add a handful of marjoram leaves and a pinch of pepper.

Only serve warm.

• Cooking time: about 2 ¼ hours.
• Ingredients (for 6 servings):

1 coratella (intestines, heart, lungs) , 1 ½ cup wine, 1 ½ cup water, 1 bunch marjoram, 1 bunch fresh wild garlic (with leaves), 1 bunch parsley, some lettuce leaves, fresh onions, pepper (or chili), flour and vinegar to taste, salt to taste.