Teramo mazzarelle, a typical Abruzzo product

If you are looking for quick and easy recipes, try Teramo mazzarelle, lettuce rolls stuffed with lamb coratella.

Mazzarelle represent one of those recipes that simply cannot be missing from the table of Abruzzo families. Many tend to consider them a second course but tradition dictates that they are served as a first course to prepare the stomach for subsequent recipes with lamb.

Lamb mazzarelle are a sort of roll made of lettuce or escarole leaves with coratella inside. The whole thing is held closed by the coiled intestine of the animal itself. This typical Abruzzo Easter dish is usually served plain but there are also those who prefer to cook it stewed. We offer you the traditional recipe.

How to prepare the mazzarelle recipe

1. First, cut the intestine lengthwise and rinse it under running water. When it is white, soak it in a bowl with lightly salted water and vinegar.
2. In the meantime, dedicate yourself to the lamb coratella . Cut it into strips, rinse well and pat dry with kitchen paper.
3. Transfer it to a bowl together with chopped aromatic herbs, garlic and onion. Season with salt and pepper and leave to rest in the refrigerator for a couple of hours.
4. Then place the lettuce or escarole leaves on the cutting board, place a spoonful of coratella in the center and roll up. Seal everything well by making several turns of intestine around the roll and close the two ends with a knot.
5. Blanch in boiling salted water for 15 minutes.
6. Then drain them well and sauté them in the pan with a drizzle of oil. Add the white wine and cook until they are uniformly golden. Serve them piping hot.

For an Easter dedicated to Abruzzo cuisine, try the legendaryfiadone .

Conservation

The mazzarella can be kept in the refrigerator for a couple of days . Alternatively you can freeze it immediately after boiling and sauté it in a pan with oil when you decide to bring it to the table.