La Coratella d'Agnello
A pan-cooked stew made from a lamb's internal parts.

 La coratella is a traditional dish from Rome. 
It is a stew prepared in a large pan - una padella

The stew is made from a lamb's heart, lungs, liver, spleen, kidneys, windpipe and pancreas.  The sliced pieces are sautéed in the pan with ingredients such as olive oil, wine, herbs, onion and artichokes.

Originally, it was a dish for poor people who could not afford the best cuts of the meat.

 

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