Tweet
All people are crazy for the turcinieddhri, the olives of the bowles of the suckling calfs, that are refined and, at the same time, bitterish. It is employed only the bowels of suckling calfs to make the turcinieddhri. the sucking calfs must never graze.
Their preparation is very simple. The bowles are washed with the water. Then, after having put them for a few hours in the water and lemmon juce, they are stuffed with the animals internal organs like the heart, the lungs and the liver, minced. It is make use of the fat, that winds the lamb's stomac: the peritonaeum membrane. With a little of parsley and salt, the turcinieddhi are ready to be grilled. In the restaurants they are very required. But also the families in their home eat a lot of turcinieddhri, especially in the week-end.
In the nearly all Salento, their name is turcinieddhri. But in some countries their name is gnomarieddhi. The Salento's turcinieddhri are short, in Calabria and Sardegna are long.