Bowler, turcinieddi and sausage with a knife tip. Potatoes, onions, courgettes and ash peppers

The stoves, widespread in the Murge and Valle d'Itria areas, are small ovens fueled by wood and coal. They work in local butchers who prepare the meats and cook them right in front of the customer who will consume them on the street or at the tables scattered in the alleys. The bowls are made up of minced pork and a touch of caciocavallo cheese, then wrapped in a slice of Martina Franca capocollo. The turcinieddi or gnummarieddi are morsels of lamb entrails (lung and liver) wrapped in the intestinal network and tied with a piece of gut. The sausages are prepared with minced pork, fennel seeds or chili peppers. All preparations are tasted well cooked accompanied by vegetables cooked under the ashes.

Chef:
Difficulty:
Time: 30 min of preparation, 45 min of cooking
Type of Cooking:Grilled
Doses for: 6 people

Ingredients for Bowler, turcinieddi and sausage with a knife tip. Potatoes, onions, courgettes and ash peppers

• 6 bowls
• 6 turcinieddi
• 6 sausages
• 2 potatoes
• 2 peppers
• 2 aubergines
• 2 courgettes
• Salt and pepper

Preparation

1. Wrap the vegetables in aluminum foil and place them under the embers for 45 minutes.
2. Prepare the grill with the meats and cook them for 10-15 minutes, turning often, until desired cooking.
3. Season with salt and pepper and serve.