RomanItalian
Rigatoni with Pajata in White
by Chef Max Mariola · 1.1M subscribers on YouTube
A Roman classic: rigatoni pasta with pajata (milk-fed veal intestine) in a white sauce with tender artichoke hearts, pecorino cheese, and fresh mint. Chef Max Mariola shows how to clean and cook the artichokes (carciofella), prepare the pajata bundles, and combine everything into a creamy, flavorful dish.
- Difficulty
- medium
Ingredients
12 items- CarciofellaSmall artichokes, typically the last growth of the plant; also called carciofella in Roman dialect.
- Lemon JuiceFor acidulated water to prevent artichokes from browning.
- Fresh GarlicFresh garlic cloves, crushed.
- Olive OilExtra virgin olive oil, preferably from a small producer.
- SaltFine sea salt, to taste.
- PajataIntestine of milk-fed veal, the key ingredient for this Roman dish.
- Spring OnionFresh spring onion, sliced.
- White WineDry white wine, for deglazing.
- TortiglioniRigatoni-like pasta shape; can be substituted with other short pasta.
- Pecorino SardoSardinian pecorino cheese; Pecorino Romano can be used as a substitute if less intense.
- Fresh MintFresh mint leaves, used sparingly to complement the dish.
- Dried Chili PepperDried red chili pepper, crushed, for a hint of heat.
Method
- Clean the artichokes: remove the tough outer leaves, trim the top, and cut each into wedges. Immediately place them in a bowl of water with lemon juice to prevent browning.
- In a large pan, heat olive oil with crushed fresh garlic cloves. Add the artichokes, season with salt, and cover the surface with a damp paper towel (wet with lemon water). Place a lid on the pan and cook over medium heat for about 6 minutes until tender. Remove the paper towel and set the artichokes aside.
- Prepare the pajata: cut the milk-fed veal intestine into short pieces. Use the outer skin to tie each piece into a bundle (or use kitchen twine) to keep the contents inside.
- In another pan, heat a generous amount of olive oil and sauté a sliced spring onion until soft. Add the pajata bundles and cook briefly, stirring. Deglaze with a splash of white wine and let it evaporate.
- Meanwhile, bring a large pot of salted water to a boil and cook the tortiglioni pasta until al dente.
- Add the cooked artichokes to the pan with the pajata. Drain the pasta and add it to the pan. Mix well.
- Remove the pan from the heat. Grate a generous amount of pecorino cheese over the pasta. Add fresh mint leaves and a pinch of dried chili pepper. Toss everything together until the cheese melts and coats the pasta.
- Serve immediately, with extra pecorino on the side if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
