Gnummareddi (or gnumareddi) are one of the most traditional and rustic dishes of Apulian cuisine, especially in rural and mountainous areas, where the art of poor cuisine has become a true expression of culture and authentic flavors. The preparation of gnummareddi has its roots in ancient traditions, when every part of the lamb or goat was used so as not to waste anything, following a recovery cuisine that valorized every part of the animal.
The classic version of gnummareddi involves the use of mixed lamb or goat offal, which includes the liver, lung, and kidney, cut and finely chopped. These offal are then mixed with fresh and aromatic ingredients that enhance their flavor, such as giant parsley, a more fragrant variety of parsley with an intense flavor that marries perfectly with the richness of the innards. Another key ingredient is carosello, a type of wild fennel seed, which adds freshness and a light aniseed note to the dish, a pleasant contrast to the richness and strong flavor of the offal.
The resulting mixture is then stuffed inside their own intestine, which is carefully cleaned, and sewn, creating small meat rolls that are threaded onto skewers. This casing of intestine not only keeps the filling compact during cooking, but also gives it a particular flavor, linked to the tradition of preparing the dish in a simple and natural way, using what nature and the animal offered.
Once prepared, the gnummareddi are grilled over wood embers, preferably on a charcoal grill, which gives them an unmistakable smoky aroma. Cooking occurs slowly, allowing the filling to cook evenly, developing intense flavors and a scent that spreads through the air, inviting anyone who is nearby to stop and enjoy this delicacy. The golden and crunchy outer crust blends perfectly with the soft and tasty filling that, during cooking, releases its juices and aromas, making every bite a true explosion of taste.
Gnummareddi are usually served hot, accompanied by grilled vegetables or a nice plate of fresh salad, but they are never missing on convivial occasions, such as festivals or barbecues with friends, where they represent a convivial dish par excellence. Often accompanied by homemade bread, which serves to collect the sauces and flavors that come out during cooking, gnummareddi are a dish that embodies the essence of the Apulian gastronomic tradition, made of simple ingredients, but rich in history and flavor.
A dish that celebrates not only the bond with the territory, but also the respect for culinary traditions that have been handed down from generation to generation, gnummareddi are a perfect example of how every part of the animal can be transformed into a delicious dish, a symbol of the cuisine of the past, the genuine one, which still knows how to conquer for its authenticity and its unforgettable flavor.