RomanItalian
Coratella
by Marco Rufini · 181K subscribers on YouTube
Traditional Roman recipe for coratella, a mixed offal stew slowly cooked with onions and aromatic herbs. The offal is added in stages to ensure perfect cooking, then deglazed with white wine.
- Difficulty
- medium
Ingredients
7 items- Extra Virgin Olive Oilenough for cooking
- 4 pcsWhite Onionswhite or golden; red are optional
- Misto di Erbe Aromatichethyme, pennyroyal, rosemary, bay leaf
- 1 pcsCorataincludes lung, heart, liver
- White Wine1 glass, preferably Malvasia
- Black Pepperto taste
- Salta pinch
Method
- Slice the onions and add them to hot olive oil in a pan.
- Add the aromatic herbs (thyme, pennyroyal, rosemary, bay leaf) and sauté with the onion over moderate heat for 8-10 minutes until the onion is softened.
- Remove the aromatic herbs from the pan.
- Add the diced lung (part of the corata) and sear for a few minutes.
- Add the heart (cut into pieces) and continue searing.
- Add the liver (cut into pieces) and sear briefly.
- Season with pepper and a pinch of salt.
- Deglaze with white wine, let the alcohol evaporate, and allow the sauce to thicken slightly.
- Serve the coratella with crusty bread.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
