The menu and the recipe are kindly shared by Linda - IIIC
Appetizers
- canapes with various sauces
- Easter “crescia” with cheese, and capocollo (and various cold cuts)
Mean dishes
- white lasagna ( bechamel, artichokes, and sausages)
- tagliatelle with goose sauce
Second dishes
- fried or scottadito lamb
- fried rabbit
- coratella
Side dishes
- potatoes
- cooked herbs
Dessert
- “ciaramicola”
- tiramisù
- pastries
The recipe that I have chosen to share is CORATELLA, this dish is typical of central Italy (Umbria, Tuscany, Marche) during the Easter period.
It can be served in different ways: stewed, fried, with onions, with artichokes, seasoned with basil, wild fennel, bay leaf, … . It has a strong, rustic, wild taste, and not everyone likes it.
Ingredients:
1 kg of coratella (lungs, spleen, heart, liver)
1 clove of garlic
1 onion
200 g white wine
4 tablespoons of extra virgin olive oil
1 sprig of rosemary
2 bay leaves
q.s. salt and pepper
Method:
1) Wash the lungs, spleen, liver well under a stream of water;
2) cut the meat into small pieces of about 2/3 cm;
3) sauté and after 30 seconds add the garlic, then add the lungs and cook for 5 minutes;
4) add the heart, the bay leaf and blend with the wine, cook for 15 minutes;
5) add liver and spleen for another 5 min;
6) season with rosemary and salt;
Before serving remove the aromatic herbs.
Enjoy your meal
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