We unravelled the slimy, juicy intestines from a calf that has only been fed on mother's milk, so that the intestines still retain this precious fluid that will add to our little meal. Careful of the slime we prepared our pagliata for the toasty grill that awaited us outside under the olive trees. When the grill reached a medium temperature, so that the coals were hot enough but not flaming, we whacked our little parcels down and watched and waited. It was a lengthy waiting game as the jelly like parcels broke down and contracted, releasing their juice in spurts that on occasion, one did have to jump out of the way. After approximately 45 minutes of cooking, once they had charred a little and the fat had rendered down nicely, we were convinced they were ready! My mouth was salivating at this point and we were certainly rewarded with some uniquely splendid flavours, which wouldn't be far from describing it as an elastic type tube with curdled cheese inside, but you can just take my word for it, they were delicious and we certainly ate our fill.
No comments:
Post a Comment