"Coratella con Carciofi" – a Roman dish of lamb entrails with artichokes

"Coratella con Carciofi" – a classic Roman dish of lamb entrails with artichokes

The recipe is a traditional Roman dish that combines the delicate flavors of lamb entrails with the distinctive aroma of artichokes. This dish is popular for its balance and authenticity, using quality ingredients and traditional preparation methods.

Raw materials:

• 500 g lamb offal (heart, liver, lungs), cleaned and cut into small pieces
• 4–5 artichokes, cleaned and sliced
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 120 ml dry white wine
• 120 ml chicken or vegetable stock
• 60 ml olive oil
• 1 tablespoon butter
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Lemon slices for serving

Procedure:

1. Heat the olive oil and butter in a deep frying pan over medium-high heat. Add the chopped onion and garlic and sauté briefly for 2-3 minutes, until softened and fragrant.
2. Next, add the lamb offal to the pan and fry for 5–7 minutes until golden brown; stir occasionally to ensure even browning.
3. Add chopped artichokes, dried oregano, salt and black pepper to the pan and mix thoroughly.
4. Then, the dish is poured with white wine and chicken or vegetable stock and brought to a gentle boil. The temperature is then reduced so that the mixture is only gently bubbling.
5. Cover the pan with a lid and simmer for 30–40 minutes, until the entrails and artichokes are tender and the liquid has reduced slightly.
6. The finished dish is served hot, garnished with lemon slices, which add freshness and enhance the resulting flavor.

Additional tips:
Before preparing the dish, it is advisable to rinse the lamb entrails thoroughly in cold water, remove excess fat or membranes, cut into small pieces and dry with a paper towel. For a thicker sauce, you can whisk in a tablespoon of flour after adding the wine and broth. It is recommended to serve the dish with traditional Italian bread; a baguette is also suitable as an alternative.

This recipe combines traditional Italian techniques and ingredients to create a dish that reflects Rome's rich culinary history.