The coratella, along with the rigatoni with pajata sauce and the coda alla vaccinara, is part of the core of the tradition of “quintoquarto”; these three recipe are referred to as the “poor cooking trilogy”.
The term coratella refers to the interiors of small animals such as rabbit, lamb or poultry and is thus composed of heart, liver, lungs, kidneys and spleen.
These scraps are used by almost all the regional cuisines in Italy, because in times of poverty represented an excellent source of livelihood.
There have been testimonies of the Roman Coratella since the sixteenth century. This dish, where the strong flavor of the innards is counterbalanced by the most delicate one of artichokes, from food to the poor has become an omnipresent recipe in the Roman trattorias. In Roman tradition, coratella is one of the typical foods cooked on Easter Day: the lamb is slaughtered to prepare the roast and the waste is used to prepare this delicacy.
Here we propose the recipe of the coratella alla romana. The secret to its success is in cooking the ingredients one at a time, so they soften well.
The recipe is for 4 persons.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.