Rigatoni with pajata are a typical product of Roman cuisine. Let’s find out how to prepare them with the classic recipe.
Pajata, also known as straw, is a traditional dish of Roman cuisine, less known than the great classics such as tripe or oxtail . It is prepared using the fifth quarter , specifically we are talking about calf pajata meaning the intestine of the animal not yet weaned, therefore fed only with milk.
The most popular way to consume the recipe is to prepare rigatoni with pajata. The intestine is cut into small pieces which are then knotted one by one and left to cook in the tomato sauce . The rennet contained in the intestine coagulates the sauce giving it a creamy consistency. In short, if you are looking for delicious but at the same time special recipes, this is for you.
How to prepare the pajata recipe
- First, finely chop the celery and onion and brown them in a pan together with the garlic clove until tender.
- Add the pajata already knotted and cleaned by the butcher (we advise you to let this step carry out by expert hands) after having washed it well and let it brown for a few minutes.
- Add the white wine and when you no longer smell alcohol rise from the pan, add the tomato sauce, a pinch of salt and the chilli pepper and start cooking with the lid on. It will take a couple of hours before the sauce is ready and, if necessary, you can add a little water to facilitate cooking.
- Once the sauce is ready, boil the pasta in abundant salted water, drain well and toss in the pan with the sauce. A sprinkle of pecorino cheese and you will feel what a delight!
Rigatoni con la pajata are perfect if you are looking for quick and easy recipes. Alternatively, we suggest you try something more classic but always typical of Roman cuisine: pasta alla carbonara .
Rigatoni with pajata can be kept in the refrigerator for a couple of days. We advise you to heat them in a pan before consuming them.
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