Difference between revisions of "Rigatoni alla Pajata"
Jump to navigation
Jump to search
m |
m |
||
| Line 1: | Line 1: | ||
{{X}} | {{X}} | ||
| + | |||
| + | |||
'''Rigatoni alla Pajata''' is a classic dish of [[Rome|Roman]] pasta from the region of [[Lazio]]. The dish can still 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, but the milk is left inside. When cooked, it coagulates and creates a sort of thick, creamy, cheese-like sauce. These can be served simply seasoned and grilled (also very common in [[Argentina]] and [[Uruguay]], where they are called ''chinchulínes'') or in this traditional [[Italian cuisine|Italian dish]]. Here, pajata are stewed in a typical [[tomato sauce]] and then served with [[Rigatoni]]. | '''Rigatoni alla Pajata''' is a classic dish of [[Rome|Roman]] pasta from the region of [[Lazio]]. The dish can still 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, but the milk is left inside. When cooked, it coagulates and creates a sort of thick, creamy, cheese-like sauce. These can be served simply seasoned and grilled (also very common in [[Argentina]] and [[Uruguay]], where they are called ''chinchulínes'') or in this traditional [[Italian cuisine|Italian dish]]. Here, pajata are stewed in a typical [[tomato sauce]] and then served with [[Rigatoni]]. | ||
Latest revision as of 06:39, 9 August 2009
Rigatoni alla Pajata is a classic dish of Roman pasta from the region of Lazio. The dish can still 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, but the milk is left inside. When cooked, it coagulates and creates a sort of thick, creamy, cheese-like sauce. These can be served simply seasoned and grilled (also very common in Argentina and Uruguay, where they are called chinchulínes) or in this traditional Italian dish. Here, pajata are stewed in a typical tomato sauce and then served with Rigatoni.
| Pasta | |
|---|---|
| Agnolotti | Bigoli | Bucatini | Cannelloni | Farfalle | Fettuccine | Fusilli | Gnocchi | Lasagne | Linguine | Macaroni | Pappardelle | Penne | Pizzoccheri | Ravioli | Rigatoni | Spaghetti | Tagliatelle | Tortellini | Trenette | Ziti | |
| Total List of Pasta |