Rigatoni con la pajata
Rigatoni con la pajata is a traditional Italian dish from Rome. It is a classic recipe of the Roman cuisine, specifically from the Testaccio district, and is part of the broader family of the so-called "quinto quarto" dishes.
Ingredients[edit | edit source]
The main ingredients of Rigatoni con la pajata are rigatoni, a type of pasta, and "pajata", a term in Roman dialect that refers to the intestines of an unweaned calf. The intestines are cleaned and skinned, but the chyme is left inside. Then, the intestine is cut in pieces 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.
Preparation[edit | edit source]
The pajata is stewed in a typical soffritto of garlic, onion, and pork fat, then it is usually simmered in white wine and tomato sauce. The rigatoni pasta is boiled separately, then the sauce and the pajata rings are added and everything is mixed together.
History[edit | edit source]
The dish is a staple of Roman cuisine, which is characterized by the use of offal. It was traditionally cooked by the poorer classes of Rome, who could not afford to buy better cuts of meat. The dish is now considered a delicacy and is served in many Roman restaurants.
See also[edit | edit source]
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| Italian cuisine |
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