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Roman recipes

Lamb offal paste (Coratella) with orange, raisin and Cannellino wine flavoured bread


For the bread:
½ kg flour
150 g water
10 g brewer’s yeast
the peel and juice of 1 orange
50 g raisin soaked in water
For the paté:
about 300 g Lamb heart, liver and spleen
extra virgin olive oil
1 onion, 1 garlic clove , celery e carrot
sage, bay leaves and rosemary
orange peel and lemon
½ small glass of Marsala wine
a drop of cognac
salt and pepper, chilli pepper

For the bread: Make a well with the flour, add the yeast dissolved in ½ glass of lukewarm water, the orange juice, the orange peel finely cut up and the raisins. Mix slowly until a uniform and smooth dough is obtained. Leave to sit for an hour and then bake in oven at 200° for about 20 minutes.
For the paté: Put half a glass of olive oil in an alumina saucepan with roughly cut onion, celery, carrots and garlic. Add the meat in dices, sauté on a high flame for 10 minutes, add the Marsala wine and the cognac and let it evaporate; simmer on a low flame for another 20 minutes. Add the spices shredded by hand and continue to cook for about an hour, adding water to prevent the mix from drying up. Mince finely in a meat grinder, blend well and put in a bain marie keeping it soft with a bit of water or soup. For the presentation you can grill some bread and make toast for the paté and serve with a glass of cold Cannellino wine, garnishing the serving dish with orange peel and bay leaves.