The coratella
The term coratella is used to define the set of organs of small-sized animals (lamb, kid, lamb).
It is usually sold whole, with all the organs attached and includes: liver, lungs, kidneys, spleen, trachea, diaphragm and sweetbreads.
For those who love offal, the suckling lamb (lamb) is a real delicacy, provided it is fresh and comes from a well-fed animal.
In Rome it is a classic spring dish, almost inevitable at Easter in families that follow tradition.
In the Easter period, the Roman artichokes are at the peak of the season and in the butchers the coratella never fails for the many lambs sacrificed to celebrate the Resurrection.
The coratella lamb recipe of a poor dish typical of the Lazio and Umbrian cuisine, a dish that is prepared with lamb entrails, a poor and cheap dish but at the same time very substantial.
Preparation of the coratella
Ingredients for 4 people:
- 1 kg lamb offal
- 1 leek (or fresh onion)
- 1/2 glass white wine
- 1 clove of garlic
- salt
- pepper
- Chili pepper
How to make the classic recipe coratella
1. We begin the preparation:
Wash the entrails with cold tap water, remove the fat and cut into small cubes.
2. Cut the leek or fresh onion and fry it in a pan with the garlic clove.
3. Add the entrails cut into cubes and sauté on all parts, stirring occasionally.
3. Add the entrails cut into cubes and sauté on all parts, stirring occasionally. 
4. Season with salt, pepper and chilli and deglaze with white wine.
5. Continue cooking for 20-25 minutes over medium-low heat, with the lid slightly displaced.
6. Serve the coratella stil warm !
