Rigatoni con la Pajata
| Rigatoni con la Pajata | |
|---|---|
| Course | Pasta |
| Place of origin | Italy |
| Region or state | Rome |
| Main ingredients | Veal intestine with chyme, rigatoni |
 Cookbook:Rigatoni con la Pajata  Rigatoni con la Pajata | |
Rigatoni con la Pajata (in Italian: Rigatoni con la Pagliata) is a classic dish of the Roman Cuisine. The dish can be found in some traditional trattorias in Rome. Pajata is the term for the intestines of an "un-weaned" calf, i.e., only fed on its mother's milk. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20 – 25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.[1]
See also
- Food portal
References
- ↑ Boni, pg. 150.
Bibliography
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.