Giacomo Ramacci's Recipe Elevates Coratella to Gourmet Status: Truffle Version

copertina coratella di agnello giacomo ramacci

Grilled instead of pan-fried, no artichokes, and a tempting balance of sweetness and saltiness: Chef Giacomo Ramacci's 'gourmet coratella' is a true must-try at Officina dei Sapori. Head to Gubbio to taste it, but if you can't wait, here's the original recipe!

Grilled lamb coratella with pear and mustard sauce, Jerusalem artichokes, and black truffle


For the Coratella

  • 500 g of lamb coratella
  • 250 g of pork netting
  • 300 g of intestines


Begin by cutting the coratella, wrap it in the pork netting along with the intestines, which you will have previously cleaned with water and vinegar. Grill the coratella.

For the Jerusalem artichoke puree

  • 500 g of Jerusalem artichokes
  • 200 g of milk
  • 100 g of butter


Now, proceed with preparing the Jerusalem artichoke puree. Boil the Jerusalem artichokes for about two hours, then blend with warm milk and frozen butter until you achieve a smooth and creamy consistency.

For the Jerusalem artichoke base

  • 2 liters of Jerusalem artichoke extract
  • 500 g of Jerusalem artichoke peels
  • 1 leek
  • 1 stalk of celery
  • Port wine to taste


For the Jerusalem artichoke base, toast the Jerusalem artichoke peels with leek and celery, deglaze with Port wine, and once the alcohol has evaporated, add ice and Jerusalem artichoke extract. Cook over low heat for about 2 hours, strain the mixture, and reduce it by half.

For the pear sauce

  • 200 g of pears
  • 300 g of whole grain mustard
  • Salt and pepper to taste
  • Oil to taste


Combine peeled pears with whole grain mustard and place everything in a vacuum-sealed bag. Cook for about 2 hours at 70°C. Once cooked, blend the mixture and slowly add oil until you achieve a uniformed sauce.

Plate composition

In a shallow plate, arrange the Jerusalem artichoke puree and base. Place the coratella on top with the pear and mustard sauce, and add Maldon salt. Finish the plate with slices of fresh truffle and garnish with wild herbs.


Officina dei Sapori

Via dei Consoli, 13 – Gubbio

Phone: 075 927 1424


giacomo ramacci

Chef Recipes

show all

We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject