Rigatoni con la pajata
Rigatoni con la pajata is a traditional pasta dish of Italian cuisine from Rome . The main ingredient that gives it its name is the pajata , the intestine of the milk calf or milk lamb, which still contains the chyme . It is cut into pieces about 15 cm long and tied into loops. In Roman butchers' shops, pajata is usually ready-made. The pajata is added to a sauce made from tomatoes , onions , celery and pancetta and cooked for two hours. Then the sauce is served mixed with rigatoni .
history
In Rome in the past a lot of high quality meat was consumed by the members of the numerous noble families and the curia . The inferior leftovers, the so-called Quinto Quarto (the fifth quarter), were available to the common people. Therefore, traditional Roman cuisine is based on offal to this day. Pajata is a typical spring dish, as calves and lambs were slaughtered during this time. Around the old slaughterhouse, the dish is offered in many trattorias in the Testaccio district .
Since the use of beef intestines has been banned in the European Union since 2001 because of the animal disease BSE , only lamb intestines are used. In 2009 the city council of Rome sought an exemption for the intestines of the milk calf.
Web links
- Pajata, story and recipe (Italian)
Individual evidence
- ^ Lazio, Le autentiche ricette della tradizione , Boroli Editori, Milan 2007, ISBN 978-88-7493-180-4
- ↑ la repubblica, January 21, 2009