Rigatoni alla Pajata
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2008-06-27T13:02:55Z
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{{Unreferenced|date=June 2008}}
'''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, the combination of heat and the enzyme [[rennet]] in the intestines coagulates the milk 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 ''[[chinchulines]]'' or ''chotos'') or in this traditional [[Italian cuisine|Italian dish]]. Here, pajata are stewed in a typical [[tomato sauce]] and then served with [[Rigatoni]].
[[Category:Pasta]]
[[Category:Offal]]
[[Category:Italian cuisine]]
{{Italy-cuisine-stub}}