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.

Ingredients 

• 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
• Salt
• Orange and lemon zest, a spoonful
• Chopped parsley, a handful

Let’s Start!

• 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.