Mazzarelle, Easter rolls

Mazzarelle are the meat course that, during Easter lunch in Teramo, for the occasion winks at pasta and soups and disguises itself as a first course. They are roulades of lamb offal wrapped in lettuce or endive leaves and tied with guts that can be simply sautéed or stewed. The prelude to the triumph of sheep and lamb meat that will soon follow, both here and on Easter tables.