/La Coratella

La Coratella

Coratella con Carciofi

In Rome, Easter Sunday is devoted to a blow-out feast on lamb, organs included. The heart, lungs, and spleen are sauteed with herbs and white wine and served as one of the many side dishes of the grilled lamb feast. I get my uncooked organ meats at Sartor in the Testaccio Market or visit Agustarello nearby for the cooked stuff.

2016-01-07T03:39:56+00:00 April 4th, 2010|Categories: Daily Food Photo, Gastronomic Traditions, Offal, Rome & Lazio|1 Comment

One Comment

  1. […] kept me here. Hilarious, right? Well, it is kind of true. I am especially fond of lamb innards and coratella (lungs, heart, and liver) is a favorite dish. I asked my butcher Daniele if I could film a segment […]

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