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Coratella con carciofi
Lamb offal with artichokes
Coratella con carciofi: Rome's Easter lamb offal with onion and artichokes
In Rome, spring lamb (abbacchio) is the Easter meat, and nothing is wasted: the coratella, the lamb's heart, lungs and liver, is sautéed with onion, white wine and the first spring artichokes for Easter Sunday lunch or the day after. It is a classic of the Testaccio trattorie, earthy and rich, the artichokes bringing a gentle bitterness. Ask a butcher for 'lamb pluck', or use lamb's liver and heart only. White wine is traditional; use stock with a squeeze of lemon for an alcohol-free version. Chef's tip: cook the meats in the order of how long they take, lungs first, then heart, and liver last, so the liver stays tender.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 globe artichokestrimmed to the hearts, sliced, kept in lemon water
- 1 lemonjuiced, for the water
- 5 tbsp olive oil
- 1 onionthinly sliced
- 7 oz lamb lungsin 2 cm pieces
- 7 oz lamb hearttrimmed, in 2 cm pieces
- 9 oz lamb liverin 2 cm pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 small handful fresh mint (mentuccia) (optional)optional
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Method
0/5 doneStep 1: Drain 4 globe artichokes from 1 lemon water and pat dry. Fry in 2 tbsp olive oil with a pinch of salt over a medium heat, covered, for 10 minutes, until tender. Set aside.
10 minStep 3: Add 7 oz lamb lungs and fry over a high heat for 4 minutes, then add 7 oz lamb heart and fry for 3 minutes.
7 minStep 4: Add 9 oz lamb liver and fry for 2–3 minutes, turning, until browned outside. Pour in ½ cup dry white wine or stock with 1 tsp lemon juice and let it bubble for 2 minutes. A common mistake is adding the liver at the start: it turns hard and grainy.
5 minStep 5: Return the artichokes, season with 1 tsp salt and ½ tsp black pepper and cook for 2 more minutes, until everything is cooked through with no pink in the heart or liver. Scatter with 1 small handful fresh mint (mentuccia) and serve hot with bread.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 21 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coratella con carciofi take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of onion?
- 2 shallots per onion.
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