Rigatoni with Pajata

Name: Rigatoni with Pajata
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: Italia
Ingredients: 800 G Pajata (veal intestines); 200 G Rigatoni pasta; 50 G Pancetta; to taste Onion; to taste Celery; to taste Parsley; 2 Cloves Garlic; to taste Tomato sauce; 1 Glass Dry white wine; to taste Cloves; to taste Wine vinegar; to taste Grated Pecorino Romano cheese; to taste Extra virgin olive oil; to taste Salt; to taste Pepper

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Category: First courses

Rigatoni with pajata is a typical dish of Roman cuisine. Pajata consists of the undeveloped intestines of veal, which are deliciously prepared together with rigatoni pasta. The dish is seasoned with pancetta, onion, celery, parsley, and garlic, and is slowly cooked in tomato sauce, dry white wine, cloves, and wine vinegar to achieve a rich and intense flavor. It is served with plenty of grated Pecorino Romano cheese and a drizzle of extra virgin olive oil. A tasty and succulent dish, perfect for a special occasion or a traditional Roman lunch.

Difficulty: Difficult

Cooking time: 120 minCooking: 120 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

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Ingredients

No. Servings

Pajata (veal intestines)800G
Rigatoni pasta200G
Pancetta50G
Onionto taste
Celeryto taste
Parsleyto taste
Garlic2Cloves
Tomato sauceto taste
Dry white wine1Glass
Clovesto taste
Wine vinegarto taste
Grated pecorino romano cheeseto taste
Extra virgin olive oilto taste
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Peel the pajata and cut it into pieces about 20 cm long
STEP 2 OF 6
Place in a dish and sprinkle with vinegar
STEP 3 OF 6
Chop the onion, celery, parsley, and pancetta and place them in an earthenware pot with two whole cloves of garlic and a little oil; let it fry, remove the garlic, add the pajata, salt, pepper, and cloves, moisten with wine, let it evaporate, and add the tomato sauce diluted in 4 glasses of hot water
STEP 4 OF 6
Let it cook covered on low heat for about three hours
STEP 5 OF 6
The sauce should be thick; if necessary, add more hot water
STEP 6 OF 6
In the meantime, boil the rigatoni, drain them al dente, place them on a warm plate, and serve with the pajata and pecorino

Suggestions

Pan
Casserole
Knife
Cutting board
Ladle

General Information

Storage notes

Store leftovers in the refrigerator for up to 2 days.

More information

Traditional dish of Roman cuisine.

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	150.73
Carbohydrates (g)	11.68
of which Sugars (g)	0.45
Fat (g)	3.59
of which Saturates (g)	1.24
Protein (g)	15.68
Fiber (g)	0.28
Sale (g)	0.06

Proteins
15.68g·50%
Carbohydrates
11.68g·37%
Fats
3.59g·11%
Fibers
0.28g·1%