RomanItalian
Lamb Offal with Artichokes
by Chef Max Mariola · 1.1M subscribers on YouTube
Roman Easter dish of lamb offal (lung, heart, liver) cooked with onions and artichokes, flavored with white wine and lemon. A rustic and traditional preparation from the 'quinto quarto' cuisine.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
11 items- Polmone di AbbacchioCubed lamb lung, as needed
- Cuore di AbbacchioCubed lamb heart, as needed
- Fegato di AbbacchioCubed lamb liver, added at the end
- OnionSliced, a good amount
- Olive OilFor cooking
- White WineTo deglaze, use a good white wine
- SaltTo taste
- PepperTo taste
- LemonJuice to soak artichokes and add to coratella
- Carciofi1-2 artichokes
- 1 pcsGarlicOne clove
Method
- In a large pan, heat olive oil over high heat.
- Add cubed lamb lung and sauté until it starts to sizzle and release moisture.
- Add cubed lamb heart and continue cooking.
- Add sliced onion and sauté until translucent.
- Season with salt and pepper, then deglaze with white wine.
- Reduce heat, cover, and cook for about 20 minutes until tender.
- Meanwhile, prepare artichokes: clean and slice thinly. Soak in lemon water to prevent browning.
- In a separate pan, heat olive oil and a clove of garlic. Add artichokes, season with salt, and sauté. Add a splash of water, cover, and cook until tender.
- Add cubed lamb liver to the main pan with the offal and onions, stirring gently.
- Add the cooked artichokes to the coratella. Mix well and cook for a few more minutes.
- Serve hot, ideally paired with Easter cheese pizza.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
