Skip to content

Yecupoil

From The Great Italian Cookbook.

No ratings yet

A historical recipe

The Great Italian Cookbook.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 lemon

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. salt freshly ground pepper 2oz salt pork juice of 1 lemon This dish, also called “torcinelli,” is typical of the promontory of Gargano.
  2. It would traditionally have been barbecued over olive wood.
  3. Cut the variety meats into walnutsized pieces.
  4. Gently flatten the intestines without breaking them.
  5. Squeeze them between forefinger and thumb, rinse thoroughly in several changes of cold water and dry.
  6. Take 1 long skewer (or a few shorter skewers) and thread with a piece of liver, one of lights and one of heart, placing a fresh sage leaf between every two or three pieces.
  7. When all the variety meats have been skewered, take the intestines and secure one end to the end of the skewer with string.
  8. Wrap the intestine back and forth around the skewer in long spirals to form a kind of net around the meats.
  9. Continue working up and down until you reach the end of the intestines, Tie up the end with string.
  10. Pour on the oil, season with salt and pepper and barbecue over moderate heat so that the meats cook through to the middle.
  11. When they are cooked, after about %hr, put the piece of salt pork on the end of a carving fork and heat it over the barbecue.
  12. Let big drops of fat from the salt pork fall on to the skewers.
  13. Remove the meats from the skewer, arrange on a plate and squeeze on lemon juice, Serve hot.

Plating

Cookware for this recipe

  • Grill or grill pan
  • Chef's knife
Source not stated by archive.org
Credit

From The Great Italian Cookbook, printed page 153, digitised by the Internet Archive: https://archive.org/details/the-great-italian-cookbook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.