Coratella with Roman-style artichokes
Coratella with Roman-style artichokes is a typical dish of traditional Capitoline cuisine, of poor origin and widely consumed especially for the Easter period. Roman cuisine is almost entirely based on the so-called fifth quarter, consisting of everything that does not fit into the four main cuts - front and back - of the medium-small size animal (lamb, rabbit and chicken). The offal of the fifth quarter often became the pay of the butchers of the ancient butcher's shop, who were left with the task of delivering these less than noble parts to their wives, to cook them. But as with many traditional Italian recipes, a dish of humble origins has given rise to a true symbol of Lazio gastronomy, much sought after even by admirers of Roman cuisine in the typical Capitoline trattorias. The lamb coratella can also be made with onions (as the Umbrian and central Italian recipe in general) or Roman-style, or with artichokes. Both are excellent and even tastier when accompanied by toasted bread and red wine.
Ingredients
800 g lamb chop130 ml extra virgin olive oil1 copper onion (large)salt and pepper to tastefresh chili pepper to taste (optional)120 ml dry white wine
To clean the coratellacold tap water to cover1 cup white vinegar2 bay leavesFor the artichokes4 Roman artichokes tap water to taste2 lemon1 clove garlicextra virgin olive oil to tastesalt to tasteHalf a cup of water
Steps
While the raw Coratella rests to soak in water, take care of the artichokes: peel the artichoke, removing all the darker and harder outer leaves, until you discover the heart with light and tender leaves. Remember to wear gloves for cleaning the artichokes otherwise your hands will blacken (or rub them with lemon). With a paring knife (or a small knife with a smooth blade) trim the stem, removing the hardest outer part reaching the heart. The stem of the artichokes is fabulous and very tender, by far the sweetest part. Cut the stem leaving just two cm attached to the head, and slice it into slices, then dip it into a large bowl with water and lemon juice. Now take care of the artichoke's head, divide it in half and with the knife remove any beard (usually the violets do not have it but sometimes it is found), then slice into strips and combine in the bowl of acidulous water. Continue like this with all the other artichokes. Drain the artichokes and stems in a colander, rinse them quickly and pat them dry with a tea towel. In a large non-stick frying pan, pour a drizzle of extra virgin olive oil and a clove of garlic, which you will brown over medium-low heat. Now add the artichokes with the sliced stems, season with salt and cook for about 15-20 minutes over medium heat and with the lid on, stirring occasionally. If they dry out, add half a glass of water. Once ready, set them aside, and when the Coratella is cooked, add the artichokes and mix everything. Serve the Coratella with Roman-style artichokes accompanied by slices of toasted bread and maybe some good red wine!
Coratella with Roman-style artichokes is a typical dish of traditional Capitoline cuisine, of poor origin and widely consumed especially for the Easter period. Roman cuisine is almost entirely based on the so-called fifth quarter, consisting of everything that does not fit into the four main cuts - front and back - of the medium-small size animal (lamb, rabbit and chicken). The offal of the fifth quarter often became the pay of the butchers of the ancient butcher's shop, who were left with the task of delivering these less than noble parts to their wives, to cook them. But as with many traditional Italian recipes, a dish of humble origins has given rise to a true symbol of Lazio gastronomy, much sought after even by admirers of Roman cuisine in the typical Capitoline trattorias. The lamb coratella can also be made with onions (as the Umbrian and central Italian recipe in general) or Roman-style, or with artichokes. Both are excellent and even tastier when accompanied by toasted bread and red wine.
Ingredients
800 g lamb chop
130 ml extra virgin olive oil
1 copper onion (large)
salt and pepper to taste
fresh chili pepper to taste (optional)
120 ml dry white wine
To clean the coratella
cold tap water to cover
1 cup white vinegar
2 bay leaves
For the artichokes
4 Roman artichokes
tap water to taste
2 lemon
1 clove garlic
extra virgin olive oil to taste
salt to taste
Half a cup of water
Steps
While the raw Coratella rests to soak in water, take care of the artichokes: peel the artichoke, removing all the darker and harder outer leaves, until you discover the heart with light and tender leaves. Remember to wear gloves for cleaning the artichokes otherwise your hands will blacken (or rub them with lemon). With a paring knife (or a small knife with a smooth blade) trim the stem, removing the hardest outer part reaching the heart. The stem of the artichokes is fabulous and very tender, by far the sweetest part. Cut the stem leaving just two cm attached to the head, and slice it into slices, then dip it into a large bowl with water and lemon juice. Now take care of the artichoke's head, divide it in half and with the knife remove any beard (usually the violets do not have it but sometimes it is found), then slice into strips and combine in the bowl of acidulous water. Continue like this with all the other artichokes. Drain the artichokes and stems in a colander, rinse them quickly and pat them dry with a tea towel. In a large non-stick frying pan, pour a drizzle of extra virgin olive oil and a clove of garlic, which you will brown over medium-low heat. Now add the artichokes with the sliced stems, season with salt and cook for about 15-20 minutes over medium heat and with the lid on, stirring occasionally. If they dry out, add half a glass of water. Once ready, set them aside, and when the Coratella is cooked, add the artichokes and mix everything. Serve the Coratella with Roman-style artichokes accompanied by slices of toasted bread and maybe some good red wine!
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