Rigatoni con la Pajata is a dish with deep roots in traditional Roman cuisine. It was born in the poorer districts of the eternal city, where all parts of animals were used so as not to waste any ingredients. Pajata (pronounced Pajata) refers to the intestines of a young calf, which has not yet been set aside from mother’s milk. When cooking, the milk contained in the intestines is cut, creating a creamy consistency that gives the dish a characteristic taste and texture.
This dish was especially Popular among Roman workers and shepherds who needed nutritious, filling food. Over time, Rigatoni Con la Pajata gained recognition among lovers of traditional cuisine and became one of the symbols of Rome. Although it is not as well known as Carbonara or Cacio E Pepe, for Italian connoisseurs it is a real rarity.
In addition to the unique taste, Rigatoni Con la Pajata also has many nutritional values. Veal intestines are rich in protein and collagen, which makes the dish filling and beneficial to the skin, hair and joints. In addition, Pajata provides valuable microelements such as iron and zincsupporting immunity and regeneration of the body.
Rigatoni pasta, used to prepare this dish, has the perfect shape to stop the sauce, which makes every bite full of taste. The sauce based on tomatoes, red wine and spices adds depth to the dish, balancing the richness of the spider.
Ingredients:
- 500 g rigatoni,
- 1 kg of veal intestines (Pajata),
- 1 onion,
- 2 cloves of garlic,
- 500 ml of tomato puree,
- 200 ml of red wine,
- 2 tablespoons of olive oil,
- 1 bay leaf,
- salt and pepper to taste,
- Starty Pecorino Romano to Submit,
- Fresh parsley for decoration.
Preparation:
- Clean veal intestines thoroughly, but do not remove the milk content.
- Cut the spider to about 10-centimeter pieces and tie into rings.
- Heat oil in a large frying pan, add chopped onion and garlic, fry until vitrification.
- Add the clown and fry for a few minutes until slightly browned.
- Pour red wine and cook until the alcohol evaporates.
- Add tomato puree, bay leaf, salt and pepper. Simmer slowly for about 1.5 hours.
- In the meantime, cook Rigatoni al dente.
- Add the strained pasta to the sauce and mix.
- Serve sprinkled Pecorino Romano and fresh parsley.
Version for less brave
For those who are not ready for a culinary adventure with a clown, there is a simpler version of this dish. You can replace the vestal intestines with stewed pieces of beef or pork. In this way, we will keep the intense taste of the sauce and its creamy consistency, but we will avoid a controversial ingredient.
Alternative recipe: Instead of a clown, use 500 g of beef cut into thin strips. Prepare the dish in the same way, stewing the meat until tender. Thanks to this, you will still be able to enjoy the deep taste of Rigatoni in an aromatic sauce.
Rigatoni con la Pajata is not only a culinary curiosity, but also evidence The richness of the Italian culinary tradition. This dish is a celebration of simplicity, the ability to use available ingredients and respect for culinary craftsmanship. The taste of a clown is unique, intense and satisfying – ideal for those who want to broaden their culinary horizons.
Source: NowowoPuje.pl
