Pagliata

Unopened intestine braised in tomato, the milk inside setting to a curd.

Pork. Not vegetarian — contains Pecorino Romano made with lamb rennet, intestine, pork, veal.

Ingredients

• 800 g pagliata — the small intestine of a milk-fed calf, tied in rings by the butcher and NOT opened
• 1 onion, 1 carrot, 1 celery stick, diced
• 150 g guanciale, diced
• 200 ml dry white wine
• 600 g passata
• 4 tablespoons olive oil
• 1 clove
• 400 g rigatoni, to serve
• pecorino romano, to serve
• 1.5 teaspoons salt

Method

1. Ask the butcher for pagliata and ask for it TIED IN RINGS AND LEFT UNOPENED. This is not an oversight to correct: the milk inside the intestine is the whole dish, and it sets into a soft curd as it cooks.
2. Rinse only the outside. Do not slit the rings and do not rinse them through, or you wash the dish away.
3. Cook the guanciale in the oil until its fat runs, add the vegetables, and soften them 10 minutes.
4. Lay the rings in, turn them gently to colour, and add the wine. Let it cook off.
5. Add the passata and the clove and braise, covered, on the lowest heat for 2 hours. Turn the rings with tongs rather than stirring, so they stay intact.
6. Season at the end, once the guanciale has given up its salt.
7. Cook the rigatoni, dress it with the sauce and plenty of pecorino, and serve the rings on top.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes