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

INGREDIENTS

For the Coratella

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

Method

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

Method

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

Method

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

Method

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.