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Oretta Zanini de Vita

Rigatoni con la “pajata”

Rigatoni with veal intestines

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Preparation info
  • Makes

    6

    servings
    • Difficulty

      Medium

Appears in
Popes, Peasants and Shepherds
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 3¼ pounds (1.5 kg) pajata
  • 3½ ounces (

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

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