La Coratella
Lamb offal, an Easter favorite

Coratella with baked polenta

Lots of lamb is roasted in Italy at Easter. That means that the poor in the hinterlands can have plenty of protein they pay little for, in this case the lungs, heart, liver and spleen of the roasted lambs being eaten by merchants and landowners.

The dish, La Coratella, consists of the chopped offal combined with wine, onions, vinegar and sometimes a bit of tomato and left to simmer a good while. In earlier times, the wine would be Marsala.

In Rome, the traditional Coratella con carciofi, adds artichoke. In the Le Marche region, the dish has become part of an elaborate Easter late breakfast, or something like the American brunch.

The coratella in the picture was one we ordered at the Albergo Ristorante Il Sicomora in northern Tuscany.

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Italian Name: La Coratella
English Name: Coratella
Course: Seconda
Where you're most likely to find it: Rome, also found as part of the Easter tradition in Le Marche.