I N G R E D I E N T S :

  • 400 gr.rigatoni
  • 1 Kg. pajata (soft interior of milk veal)
  • 1 tbsp strutto (lard)
  • 1 onion
  • Celery
  • 20 gr. lard
  • 1 garlic clove
  • parsley
  • 1 glass of white wine
  • 4 tbsp tomato sauce
  • 30 gr. pecorino cheese
  • ½ l. warm water

M E T H O D :

  • Cut pajata in 1,5 cm. pieces.
  • In a cooking pot, put strutto, a very thin chopped onion, chopped celery, small pieces of lard, garlic and parsley and leave to fry slowly on a low heat.
  • Add pieces of pajata, salt and pepper and let them sauté for a few minutes, wet with white wine.
  • When wine has evaporated, add tomato sauce, mix and add warm water.
  • It takes about 2 hours and sauce has to be thick and tasty.
  • Cook “just done” (al dente) pasta, remove pajata and put it in another casserole-pan with some sauce.
  • Season pasta with sauce and pecorino cheese.
  • Serve pasta in every single dish and put on some pieces of pajata.