Sfritt’. My recipe from the family
I learned this recipe simply spending time, the days before Easter, in the kitchen with my family. My grandmothers, my aunts and my mother all cooked the Sfritt’ in a slightly different way, adding or taking out some ingredients. I treasured their teachings and ended up with this recipe: My recipe from the family, which is always a great success. Beware, it is not for Vegans, Vegetarians, and delicate stomachs.
- 1 Coratella /lamb offal (I’m not sure it’s the correct translation, so I will call it Coratella throughout the recipe, and if you want to see what what I’m talking about with your own eyes, click here.
- 3 medium-size onions.
- Chilli pepper, a pinch or more if you like hot food
- Orange and lemon zest, a spoonful
- Chopped parsley, a handful
- Wash the Coratella and if you think the smell is too strong for you, plunge it in boiling water for a couple of minutes, then drain it and rinse it quickly under running water (my aunt Elvira taught me this trick)
- chop the Coratella into small pieces. I like the pieces to be very small, so let’s say not much bigger than a thumbnail.
- Cut the onions into thin slices.
- Cover the bottom of a pan with olive oil. Heat the oil just a little before putting in the onions and the Coratella. Stew on a medium/high heat
- Turn the Coratella and onions frequently and know they could burn quite easily. Once they are a brownish and there is no liquid other than oil in the bottom of the pan, add salt, chilli pepper, and a glass of wine. White wine if you want a more delicate sauce, red wine if you like it more gravy-like. Reduce the heat to low and let the Coratella take in all the wine. Go on turning it now and then.
- Add some tomato pulp when the wine has been absorbed (I prefer canned tomato sauce. Fresh tomatoes don’t always have enough juice). The amount of tomato sauce depends on you and depends if you like tomatoes. Many prefer to add only a spoonful or two.
- Set the heat so the Coratella slowly bubbles and let it cook for about an hour, adding a little water when necessary.
- While you are waiting, zest half an orange, and cut the peel into tiny pieces.
- Ten minutes before turning off the heat, add the parsley and the orange zest.
That’s it! Enjoy and Happy Easter.
Discover More Posts
Teaching Adults The first meeting with a student is always decisive for how our teacher-student relationship will proceed. Getting it wrong means wasting a lot of time getting it right, and sometimes it never gets right. When I started teaching, I had only experienced...
A silent lesson When I want to explain the cultural differences between England and Italy, I tell two anecdotes I personally experienced. It was December 2004, and my husband and I were in London for a weekend. Our hotel was on the opposite banks of the River Thames...
If ever there were a week when Italians must do a lot of cooking, it's the week before Easter. When I was a child, lent fasting was a severe prescription for Catholic families. I remember my grandmother Modestina took it so seriously that only when the bells started...
The Patient Nightmare There are two words with the same meaning, the English un-ex-pect-ed-ly and in-as-pet-ta-ta-men-te in Italian, that I can’t say light-heartedly. I need to pause. I need awareness and concentration so my mouth can perform all the required...
Thank you, Emilie Wapnick! If only you were not so young. I have nothing against young people. The problem is that Emilie was born too late. Too late for me. Too late to make the significant change she would have made in my life if only I could have met her...
Italy is Out Time to change perspective "What I need is perspective. The illusion of depth, created by a frame, the arrangement of shapes on a flat surface. Perspective is necessary. Otherwise there are only two dimensions. Otherwise you live with your face...