RomanItalian
Pajata Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
Rich Roman sauce made with pajata (milk-fed veal intestines), tomatoes, garlic, and pecorino. A classic Roman preparation, perfect on pizza bianca.
- Difficulty
- medium
Ingredients
9 items- Extra Virgin Olive OilGenerous amount for sautéing
- 3 pcsGarlicCloves, finely sliced
- 1 pcsSpring OnionFinely sliced
- Chili PepperFresh chili, to taste
- PajataMilk-fed veal intestines, cleaned and cut into pieces
- SaltTo taste
- White WineA splash for deglazing
- Peeled Tomatoes1 can (approx. 400 g), crushed by hand
- Pecorino RomanoGrated, to taste
Method
- Finely slice 3 cloves of garlic and 1 spring onion.
- Heat a generous amount of extra virgin olive oil in a large pan and sauté the garlic and spring onion until fragrant.
- Add fresh chili pepper to taste and cook briefly.
- Add the cleaned and cut pajata (veal intestines) to the pan. Cook, stirring occasionally, until the milky liquid is released and the pajata is lightly browned.
- Season with salt and deglaze the pan with a splash of white wine, scraping up any fond from the bottom.
- Add a can of peeled tomatoes, crushing them by hand. Stir well.
- Cook the sauce over medium heat, stirring occasionally, until it thickens and becomes dense (about 15–20 minutes).
- Grate pecorino romano cheese over the finished sauce, to taste.
- Use immediately on hot pizza bianca.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
