Gnummareddi Pugliesi

Thoroughly clean the lamb liver, lamb lung, and lamb kidney under cold running water. Pat them dry with paper towels.

Cut the lamb liver, lamb lung, and lamb kidney into small, uniform pieces, about 1-2 cm cubes.

In a bowl, combine the diced lamb liver, lamb lung, and lamb kidney with the grated Pecorino Romano, finely chopped fresh parsley, finely minced garlic, fine sea salt, and freshly ground black pepper. Mix well to ensure all ingredients are evenly distributed.