RomanItalian
Pajata d'Abbacchio with Roasted Potatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A traditional Roman dish featuring tender lamb intestines (pajata) baked with rosemary, garlic, and chili, alongside perfectly roasted potatoes. The pajata's natural milk blends with the potatoes for a creamy, rich flavor.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
8 items- Red Potatoesred potatoes, cut into uniform pieces
- Pajata d'Abbacchiolamb's small intestines, cut into pieces
- Garliccloves cut in half with skin
- Chili Pepper(optional) — to taste
- Rosemaryfresh sprigs
- Coarse Saltcoarse salt
- Black Pepperfreshly ground
- Extra Virgin Olive Oilfor dressing and drizzling
Method
- Cut the potatoes into uniform pieces of the same size.
- Boil the potatoes in salted water for about 3 minutes, until a knife pierces the outside but the center remains firm.
- Drain the potatoes well.
- Arrange the potatoes on a baking tray.
- Season the potatoes with olive oil, coarse salt, black pepper, rosemary, and garlic cloves cut in half with their skin.
- Optionally add chili pepper to taste.
- Wet a sheet of parchment paper and cover the potatoes, pressing so it adheres well.
- Cut the pajata d'abbacchio into pieces with scissors, allowing the natural milk to release.
- Place the pajata pieces on the tray among the potatoes.
- Add additional rosemary, salt, and pepper on top.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes.
- Serve hot, garnished with fresh herbs and a drizzle of extra virgin olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
