Coratella

Method

1. Clean the coratella: remove nerves and sinews, soak in cold water with a splash of vinegar for 3-4 hours, then rinse well and cut all parts into uniform small pieces.
2. In a large pan, heat a generous amount of extra virgin olive oil and sauté the sliced onion along with the esophagus for 3 minutes.
3. Add the lung (polmone), season with salt and a light dusting of flour, and cook over medium heat until it starts to sizzle and puff up.
4. Deglaze with good white wine and let the alcohol evaporate completely.
5. Add bay leaves and the spleen (milza), also lightly floured and salted. Stir, cover, and cook for 5-6 minutes over low heat.
6. Uncover, raise the heat slightly, and add the heart (cuore) with just a pinch of salt (no flour). Cook for a few minutes.
7. Add the liver (fegato) last, as it cooks very quickly. If needed, add a splash of vegetable broth or water to keep everything moist. Cook for another 5 minutes over low heat.
8. Serve hot, optionally alongside artichokes alla romana cooked separately and combined at the end.