Rigatoni With Pajata
Recipe first for 4 people based on Calf Intestines with tomato - cooking method fried.
Preparation:
Preparation: Peel the pajata and cut it into pieces of about 20 cm. Place on a plate and spray with vinegar. Chop the onion, celery, parsley and bacon and put them in an earthenware container with two whole cloves of garlic and a little oil; let it fry, remove the garlic, add the pajata, salt, pepper and cloves, pour in the wine, let it evaporate and add the tomato sauce diluted in 4 glasses of hot water. Cook covered over low heat for about three hours. The sauce should be thick, if necessary add more hot water. In the meantime, boil the rigatoni, drain them al dente, pour them into a hot dish and serve them with the pajata and pecorino.
Ingredients:
Ingredients: 800 G Pajata (Calf Intestines) - 200 G Rigatoni Type Pasta - 50 G Pancetta - Onion - Celery - Parsley - 2 Garlic Cloves - Tomato Sauce - 1 Glass Dry White Wine - Some Cloves - Wine Vinegar - Grated Pecorino Romano cheese - Extra-virgin olive oil - Salt - Pepper
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