Trattalia Arrosto Rivisitata con Insalata Mediterranea (Italian Sardinian Grilled Trattalia with Mediterranean Salad)

3 days ago
2 min read

Updated: 10 hours ago

This fresher interpretation keeps the identity of Sardinian trattalia but pairs the hot, smoky offal with a cold Mediterranean salad of ripe tomatoes, cucumber, red onion, olives, mint, parsley and lemon. The acidity and crunch cut directly through the richness of the grilled lamb.

Ingredients

Trattalia: 2 lb (900 g) mixed lamb offal; 8 oz (225 g) caul fat; 6 to 8 ft (1.8 to 2.4 m) cleaned lamb intestine; olive oil; bay; rosemary; salt; pepper; lemon. Salad: 1 lb (450 g) tomatoes; 1 cucumber; 1 small red onion; 1/2 cup (80 g) olives; parsley; mint; basil; 3 tbsp (45 ml) olive oil; 1 1/2 tbsp (22 ml) lemon juice; 1 tsp (5 ml) red wine vinegar.

Step by Step Preparation

1. Clean, trim and dry the offal. 2. Cut into even strips and assemble inside caul fat. 3. Wrap tightly with cleaned intestine and chill 20 minutes. 4. Cut tomatoes and cucumber, slice onion very thinly and combine with olives and herbs. 5. Dress the salad shortly before serving with olive oil, lemon and vinegar. 6. Grill trattalia over moderate direct heat while turning frequently. 7. Move to a cooler zone and cook 25 to 35 minutes. 8. Return briefly to stronger heat for crispness. 9. Rest 8 to 10 minutes. 10. Slice into thick rounds and finish with lemon.

Professional Technique

Two zone grilling protects the exterior while the center cooks. The salad must stay cold or room temperature and should be dressed only shortly before serving so its juices remain bright rather than watery.

Chef Tips

Use very fresh lamb offal, keep the cylinder near 3 to 3 1/2 inches (7.5 to 9 cm) in diameter and use charcoal when possible.

Common Mistakes

Loose wrapping, high heat from the beginning, overcooked liver, no resting period, early salad seasoning and too much vinegar spoil the contrast.

Serving and Presentation

Place a loose spoonful of salad to one side and two or three hot trattalia slices beside it. Spoon a little tomato and lemon juice around the meat without wetting the crisp surface.