Pagliata

Rigatoni con la Pagliata – Prof.lumacorno CC BY-SA 4.0

Ingredients

  • small intestine of the suckling calf or ox

Description

From Wikipedia, the free encyclopedia.
Pajata (in Romanesco) or pagliata (in Italian) is the term used to identify the small intestine of the suckling calf or ox, which is used mainly for the preparation of a typical pasta dish, rigatoni con la pajata, for which the second part of the small intestine, called “digiuno,” is used.

How to make Pagliata

It is traditionally used in Roman cuisine. The traditional recipe calls for the intestines to be washed but not deprived of their kilo so that, once cooked, they can form a sauce with a strong, acrid flavor, to which tomato is added.
Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno, and Valnerina, and in the Marches, in particular, in the province of Ancona, Camerino, Fabriano, and Macerata, where it is roasted on the grill, and it is traditionally known as spuntature.
The classic preparation includes the pagliata accompanied by rigatoni with sauce, but it can also be eaten as a second course cooked in the oven, stewed, or grilled.

Regional Recipe from Lazio, Marche, Umbria

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