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Coratella stew |
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MyPinchofItaly.co.uk
Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
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Posted: 17 April 2019 at 07:02 |
Coratella is a traditional dish of the Easter period, strong taste, mostly cooked in the Central and South of Italy (Lazio, Umbria, Puglia, to name a few) each with its own variations dictated by products and traditions. The term Coratella is for parts of the offal of small animals such as lamb, rabbit or poultry. In Lazio region, Central Italy, this recipe is with artichokes. In Umbria region, Central Italy, made with tomato and chilli pepper. In Puglia region, South Italy, it’s prepared with asparagus and beaten eggs. And that’s its recipe: Serves 4, Preparation time 15 mins, Cooking time 50 mins
Method Mince the onion and chop parsley. Beat the eggs in a bowl. Cut the white end of the asparagus stems, peel them with a peeler to remove the hardest and most woody part and cut any filaments. Boil asparagus in pot with salted water, then drain setting aside their cooking water. In a pan with 3 tbsp of Evoo and minced onion, brown the chopped Coratella. Now add asparagus to the mixture of beaten eggs, grated Pecorino, ground black pepper, salt and chopped parsley, mix well and pour all the mixture into the pan with the browned Coratella. Put another handful of grated cheese to the pan, one or more ladles of cooking water from the asparagus that you have kept aside and mix well. Make all the ingredients flavour well, let the mixture thicken over a low heat and stir occasionally for at least 15 mins. Turn off the heat, cover the pan with a lid. Put another handful of grated cheese to the pan, one or more ladles of cooking water from the asparagus that you have kept aside and mix well. Make all the ingredients flavour well, let the mixture thicken over a low heat and stir occasionally for at least 15 mins. Turn off the heat, cover the pan with a lid. Leave to rest for a few mins and then serve. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I don't think I've ever heard of this ~ I like the concept, and I can imagine that the regional variations would certainly make this a special Easter dish.
Thank you for sharing this - I love learning about the traditions! |
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