Rigatoni con la Pajata

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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[edit]

References[edit]

  1. ^ Boni, pg. 150.

Bibliography[edit]

  • Boni, Ada (1983 (first edition: 1930)). La Cucina Romana (in italian). Roma: Newton Compton Editori.