Coratella
Zampetti (lamb trotters) and testine (heads) might have gone out of fashion, but coratella, the sautéed heart, lungs, liver, and sometimes trachea of young lamb, is still going strong. Traditionally served at Easter and in lambing seasons, coratella is a staple of the cucina romana that turns humble offal into something rich and celebratory. The key is timing. Each organ has a different texture: Lungs need a head start to tenderize, the heart wants a moderate cook, and liver should go in last to stay soft and velvety. Everything is sautéed slowly with onions and deglazed with dry white wine. My version is inspired by Piatto Romano's onion-forward preparation.
6 ingredients
Prep: 15 mins
Cook: 35 mins
Coratella
Ingredients (6)
Ingredients (6)
Instructions
Heat the olive oil (2 Tbsp), onion (1 medium), and a heavy pinch of salt in a large pan over low heat. Cook until the onion is soft and translucent, about 15 minutes.
Increase the heat to medium and add the lungs (from the coratella (1 ½ lb)). Cook, stirring occasionally, until they begin to brown and release some liquid, about 10 minutes.
Add the heart (from the coratella) and cook for 3 minutes more.
Add the wine (¼ cup) and cook just until the alcohol aroma dissipates, about 1 minute.
Add the liver (from the coratella), season with salt and pepper, and cook just until it’s cooked through but still tender, 2 to 3 minutes more.
Serve immediately.
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