- Lamb’s or capretto’s innards
- 4-8 slices of Prosciutto or lean salt pork
- 1 lemon
- 1 garlic clovesParsley
- 2-3 bay leaves
- 1 rosemary sprig
- Extra virgin olive oil
Carefully wash and clean the innards. Rub the intestines with coarse salt and cut them open lengthwise. Soak all innards in water with lemon juice for approximately 2-3 hours. Drain thoroughly and pat dry. Cut all the innards into sma11 strips, except for the intestines. Divide them into 6. Season with salt and pepper. Add a pinch of oregano, parsley and chopped garlic. Distribute the innards on each slice of prosciutto or on each slice of salt pork. Ro11 them up to make bundles. Then tie them with the intestines. Cook the migliatelli in a baking dish with a little water, olive oil and a pinch of salt. Add a rosemary sprig and the bay leaves. Preheat oven to 170° C (335° F). Cook, 20 minutes approximately.
Recently, instead of prosciutto or salt pork, mortadella is used more often. In the past, potatoes cut into cubes were also added to the migliatelli. It is a typical dish of Northern Lucania and of Melfi region.