Lamb coratella 

The lamb coratella is a dish of poor cuisine, typical of central Italy and in particular of Tuscany, Umbria, Lazio and Marche. For coratella, or corata, we mean more generically the entrails of small animals, such as lamb, rabbit or chicken, and its preparation can vary from region to region: it can be stewed, fried, accompanied with potatoes or artichokes, as the Roman tradition dictates.

You can find at the supermarket the lamb coratella already cut into cubes; However, buying the whole parts allows greater control over the cooking times of the different cuts and, of course, also over their quality. Lungs and heart, for example, are more tenacious, so they will have to be cooked longer; liver, kidneys and spleen more tender and for this reason they will be added later. A fundamental step, for an optimal result, is to soak the coratella in water and vinegar with a few leaves of sage for at least 2 hours. Discover the rest by following my recipe step by step.

Ingredients

LAMB CORATA 1 kg

GOLDEN ONIONS 2

WHITE WINE 1/2 glass

WHITE VINEGAR

ROSEMARY

LAUREL (bay leaf)

CHILI PEPPER

EXTRA VIRGIN OLIVE OIL

SALT

Procedure

Put the whole corata to soak in water and vinegar with a few leaves of then for at least 2 hours. Divide the most tenacious parts, such as heart and lungs, from the tender ones, precisely kidneys, liver and spleen.  Cut everything into cubes and set aside the most tender parts. Peel and slice the onions. Fry the onions in a pan with a little oil; join the tenacious parts and let them cook for 15 minutes. Then add the softer parts you previously set aside. Scented with rosemary and bay leaves. Deglaze with 1 glass of white wine and cook for about 40 minutes, adding a little water if necessary. Once the coratella is cooked, season with salt and season with a pinch of chili pepper. Serve the coratella hot with plenty of fresh rosemary.  

Tip

The raw coratella can be stored in the refrigerator for up to 24 hours; Once cooked, you can freeze it for 1-2 months.