This is a traditional dish prepared during the Easter period, when suckling lambs (i.e. those about one month old) are available.
In the past this period coincided with the return of transhumant flocks from Apulia.
“Coratella” is a widespread recipe in the mountain and foothill areas of the region, and originated as an economical dish made from lamb offal (liver, heart, sweetbreads and lights).
The pluck is cooked in a terracotta pot, with extra virgin olive oil, onion, crushed cloves of garlic and bay leaves, adding the meat dusted with flour and drizzling with Trebbiano d’Abruzzo DOC and vinegar.
The pluck is served hot on slices of toasted stale bread.
