Coratella is the lungs, heart, spleen and liver of a lamb, and in Italy they are generally sold still attached to each other. It's a classic heirloom cut from the days when all meats were too precious to discard, and though it continues to be inexpensive you'll also find it in fine restaurants.
This coratella recipe is from the Sannio region, in Campania inland of Naples, and is extremely traditional. Depending upon where you go you may also find it referred to as soffritto d'interiora d'agnello, and you may encounter variations, e.g. white wine instead of red, or other herbs, for example rosemary, in addition to bay leaf.
This coratella recipe is from the Sannio region, in Campania inland of Naples, and is extremely traditional. Depending upon where you go you may also find it referred to as soffritto d'interiora d'agnello, and you may encounter variations, e.g. white wine instead of red, or other herbs, for example rosemary, in addition to bay leaf.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) lamb innards (the heart, lungs, liver and spleen, which are sold attached in Italian markets)
- 2/5 cup (100 ml) olive oil
- 1/2 cup red wine
- An onion, chopped
- 3/4 cup (200 ml) tomato sauce
- A bay leaf
- Salt to taste
- Slices of crusty toasted bread
Preparation:
Separate the organ meats and cube them. Peel and finely slice the onion. Heat the olive oil in a broad pot and sauté the onion and cubed meats until the onion is pale and translucent, and begins to color. Sprinkle the wine over the mixture and continue to cook over a medium flame until it has evaporated.
Add the tomato sauce and the bay leaf, season to taste with salt, and simmer for another hour, adding warm water if it looks to be drying out.
Come serving time, toast your bread and lay the slices in a tureen. Spoon the coratella over them and serve.
A wine? We had a Taurasi, which was very nice but more than what one would have in a frugal meal. Anf Aglinico from the Irpinia region will be perfect.
Yield: 6 servings Coratella D'Agnello alla Sannita
Add the tomato sauce and the bay leaf, season to taste with salt, and simmer for another hour, adding warm water if it looks to be drying out.
Come serving time, toast your bread and lay the slices in a tureen. Spoon the coratella over them and serve.
A wine? We had a Taurasi, which was very nice but more than what one would have in a frugal meal. Anf Aglinico from the Irpinia region will be perfect.
Yield: 6 servings Coratella D'Agnello alla Sannita
