Although not for the faint-hearted, coratella (lamb interiors) is a much-revered recipe in Rome’s offal-based 'quinto quarto' cuisine, especially at Easter.
2 sets of lamb coratella (lungs, heart and liver)
3 romaneschi artichokes
100ml extra virgin olive oil
2 onions, finely sliced
2 cloves garlic, peeled
125ml dry white wine
Next, rinse the coratella and trim any excess fat from the heart. Separate the different organs and cut the lungs and liver into 1-2cm pieces, chop the heart a little smaller.
Add the lungs to the pan and cook for about 5 minutes until it stops ‘whistling’ then pour in the wine and cook for a minute before adding the heart and artichokes. Season with salt and pepper
and cook for 5 minutes with the lid on.
Finally, add the liver, mix everything together well, then cover and cook for another 5 minutes before serving.
Recipe by Kate Zagorski
Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.
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