LAMB CORATELLA (heart, lungs, liver) WITH TOMATOES
 
This is one of the most classical appetizers of Abruzzo: it was usually eaten in mid-morning, especially during the season of wheat threshing, as a truly second breakfast, following the first, which was served at dawn. It can be also made using goat's coratella, and nowadays it can be served as an appetizer or as a snack.

 

INGREDIENTS
(for 4 persons)

 

  • 400 grams of coratella (heart, lungs, liver);
  • 150 grams of ripe tomatoes;
  • 1 onion;
  • 2 small red sweet peppers;
  • 1 garlic clove;
  • 2 bay leaves;
  • 1 rosemary sprig;
  • 1 glass of white wine;
  • 1/10 of a liter of extra virgin olive oil;
  • salt;
  • hot pepper in powder.
 
SUGGESTED WINE:
  • Montepulciano d'Abruzzo
  • Cerasuolo

 

PREPARATION

    • Wash the coratella well, blanch it and cut in thin slices.
     
    • Pour oil in pan, preferably a clay pan, and sauté garlic, bay leaves, the rosemary, the chopped onion, and finally the chopped peperoncini.

     

    • When the garlic is golden, remove it and discard, add the coratella, salt and hot pepper in powder to the pan.

     

    • Cook for a few minutes on hot fire first, then lower the fire, add wine tomatoes and some water. Continue to cook for half an hour. The best tomatoes for this recipe are certainly the plum tomatoes. Serve hot.

 
 
THE RECIPES
 
APPETIZERS