Abruzzo-style lamb offal (coratella): the traditional Easter recipe.
The Abruzzo-style lamb offal is much more than a simple peasant dish: it is the culinary symbol of the holidays, a specialty that in my home can never be missing during Easter.
Although the origins of this dish are often attributed to Lazio, coratella is a staple of Central Italian cuisine, and in Abruzzo it takes on unique flavors that speak of family and tradition.
Preparing coratella perfectly means respecting the rhythms of the land.
It is a dish made from lamb offal (lung, heart, liver and spleen), which requires careful cleaning and skillful cooking to enhance its texture and bold flavor.
In my version, the one we have prepared for generations, the secret lies in a rich and fragrant soffritto.
Onion, carrot and parsley create an aromatic base that envelops the offal, making the dish balanced and irresistible.
Many think it is a complicated preparation, but the truth is that it is easier to make than to say.
Of course, you need a little patience to cut the different parts of the coratella to the right size (essential for even cooking!), but once the stove is on, the aroma that will fill the kitchen will reward you for every effort.
About 265 kcal per person
- Difficulty: Easy
- Cost: Budget
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 4 servings
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients to make Abruzzo-style Lamb Offal (Coratella)
- 1 1/3 lb lamb offal (coratella)
- 2 carrots
- 1 medium onion
- to taste salt
- 3 tbsp extra virgin olive oil
- to taste chopped parsley
- to taste pepper
- 2 cups peeled tomatoes
- 1 1/2 glass white wine
Preparation of Abruzzo-style Lamb Offal (Coratella)
Start by cutting all parts of the lamb offal into small pieces and place them in a bowl. Once all pieces are cut, immerse them in vinegar for 5 minutes, then rinse well under running water.
In a high-sided nonstick pan, sauté the carrots and onion finely chopped (or blended in a food processor) in 2 tbsp of extra virgin olive oil.
Once the carrots and onion are softened, add the chopped coratella, add the chopped parsley and cook for about 5 minutes over medium heat, stirring occasionally.
Add the white wine and continue cooking until some of the wine has evaporated.
Now add the tomato purée (passata), season with salt and pepper and let simmer for about 1 hour, stirring occasionally and adding water if necessary.
When cooked, serve hot.
Pairing: Serve it piping hot, perhaps accompanied by a slice of toasted country bread so you don’t lose a single drop of its delicious sauce.
