Rigatoni con la “pajata”

Name: Rigatoni con la “pajata” (Rigatoni with veal intestines)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: needles from 1 sprig rosemary; leaves from 1 small bunch flat-leaf parsley; leaves from 1 small bunch flat-leaf parsley; 3½ ounces (100 g) prosciutto fat; 1 whole clove; nutmeg; pepper; salt; 3¼ pounds (1.5 kg) pajata; 1 pound (450 g) rigatoni; 3½ ounces (100 g) grated pecorino, preferably pecorino romano; 3½ ounces (100 g) grated pecorino, preferably pecorino romano; 1 garlic clove; scant ½ cup (100 ml) dry white table wine, preferably from the Castelli Romani; scant ½ cup (100 ml) dry white table wine, preferably from the Castelli Romani; 1½ pounds (700 g) tomato purée

Rigatoni with veal intestines

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3¼ pounds (1.5 kg) pajata
3½ ounces (

Europe
Italy
Starter
Mediterranean
Pasta

Method

Cut the pajata into lengths of about 8 inches (20 cm), bend each length into a ring, and tie the two ends together with kitchen string.

Chop together finely the prosciutto fat, parsley leave