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.
- 1 coratella (heart, liver, lungs)
- 4 artichokes
- ½ glass of white wine (or 1 lemon)
- olive oil
- Salt and Pepper To Taste.
- Separate the components of the coratella (heart, liver and lungs) and cut them into small pieces.
- Cut the artichokes in thin slices and chop the onion.
- In a large frying pan, add a little oil and the chopped onion.
- Add the lungs first and let them cook for a few minutes in medium heat.
- In the meanwhile, prepare another frying pan with a little oil and cook the artichokes, always in medium heat. If necessary, add some water or broth.
- In the pan with the lungs, add the heart and raise the flame a bit, mixing from time to time.
- Once the artichokes are cooked, pour them into the frying pan and add the liver.
- Add salt and pepper and add lemon juice or white wine (as you like); let it reduce for about a minute and serve the coratella.