Rigatoni con la Pajata
|Place of origin||Italy|
|Region or state||Rome|
|Main ingredients||Veal intestine with chyme, rigatoni|
|Cookbook: Rigatoni con la Pajata Media: Rigatoni con la Pajata|
Rigatoni con la Pajata (in Italian: Rigatoni con la Pagliata [riɡaˈtoːni kon la paʎˈʎaːta]) 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.
- Boni, pg. 150.
- Boni, Ada (1983) . La Cucina Romana (in Italian). Roma: Newton Compton Editori.