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Rigatoni Alla Pajata
Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata ) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. ''Pajata'' is the term for the intestines of an unweaned calf, i.e., only fed on its mother's milk. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20–25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (''pajata arrosto'') or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trattoria
A ''trattoria'' (plural: ''trattorie'') is an Italian-style eating establishment that is generally much less formal than a '' ristorante'', but more formal than an '' osteria''. A ''trattoria'' rooted in tradition may typically provide no printed menu, casual service, wine sold by the decanter rather than the bottle, and low prices, with an emphasis on a steady clientele rather than on '' haute cuisine''. Food tends to be modest but plentiful, mostly following regional and local recipes, sometimes even served family-style, at common tables. This homely tradition has waned in recent decades. Many ''trattorie'' have taken on some of the trappings of a ''ristorante'', providing relatively few concessions to the old rustic and familial style. The name ''trattoria'' has also been adopted by some high-level restaurants. Optionally, ''trattoria'' food could be bought in containers to be taken home. Etymologically, the word is cognate with the French term ''traiteur'' (a caterer p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Dishes
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Encyclope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early- lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest expor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calf (animal)
A calf ( : calves) is a young domestic cow or bull. Calves are reared to become adult cattle or are slaughtered for their meat, called veal, and hide. The term ''calf'' is also used for some other species. See " Other animals" below. Terminology "Calf" is the term used from birth to weaning, when it becomes known as a ''weaner'' or ''weaner calf'', though in some areas the term "calf" may be used until the animal is a yearling. The birth of a calf is known as ''calving''. A calf that has lost its mother is an orphan calf, also known as a ''poddy'' or ''poddy-calf'' in British. ''Bobby calves'' are young calves which are to be slaughtered for human consumption. A ''vealer'' is a calf weighing less than about which is at about eight to nine months of age. A young female calf from birth until she has had a calf of her own is called a ''heifer'' (). In the American Old West, a motherless or small, runty calf was sometimes referred to as a dodie. The term "calf" is also used f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Small Intestine
The small intestine or small bowel is an organ (anatomy), organ in the human gastrointestinal tract, gastrointestinal tract where most of the #Absorption, absorption of nutrients from food takes place. It lies between the stomach and large intestine, and receives bile and pancreatic juice through the pancreatic duct to aid in digestion. The small intestine is about long and folds many times to fit in the abdomen. Although it is longer than the large intestine, it is called the small intestine because it is narrower in diameter. The small intestine has three distinct regions – the duodenum, jejunum, and ileum. The duodenum, the shortest, is where preparation for absorption through small finger-like protrusions called intestinal villus, villi begins. The jejunum is specialized for the absorption through its lining by enterocytes: small nutrient particles which have been previously digested by enzymes in the duodenum. The main function of the ileum is to absorb vitamin B12, vita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Cuisine
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta.Boni (1930), pg. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', ''gelato'' (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ''gnocchi'' is eaten on Thursdays, ''baccalà'' (salted cod) on Fridays, and trippa on Saturdays. History Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the ancient age. Ancient Roman cuisine was mainly based on cereals, chees ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rome
, established_title = Founded , established_date = 753 BC , founder = King Romulus (legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption = The territory of the ''comune'' (''Roma Capitale'', in red) inside the Metropolitan City of Rome (''Città Metropolitana di Roma'', in yellow). The white spot in the centre is Vatican City. , pushpin_map = Italy#Europe , pushpin_map_caption = Location within Italy##Location within Europe , pushpin_relief = yes , coordinates = , coor_pinpoint = , subdivision_type = Country , subdivision_name = Italy , subdivision_type2 = Region , subdivision_name2 = Lazio , subdivision_type3 = Metropolitan city , subdivision_name3 = Rome Capital , government_footnotes= , government_type = Strong Mayor–Council , leader_title2 = Legislature , leader_name2 = Capitoline Assembl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pagliata
Pagliata (or, in Roman dialect, Pajata) is a traditional Roman dish primarily using the intestine of a young calf ( Tripe). As it has only eaten milk, the resulting dish is similar to cheese in a sausage casing. It is usually plaited for serving. Characteristic It is of traditional use in Roman cuisine. The traditional recipe requires the intestine to be washed, but not deprived of the chyme so that, once cooked, it can give shape to a sauce with a sharp and strong flavor, to which the tomato is added. Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno and the Valnerina, and in the Marche, in particular in the area of Ancona, Camerino, Fabriano and Macerata, where it is cooked on the grill and is traditionally known as the name ''spuntature''. The classic preparation includes pagliata accompanied by rigatoni con la pajata Rigatoni con la pajata ( Romanesco dialect; standard Italian rigatoni con la pagliata ) is a classic di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Language
Italian (''italiano'' or ) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire. Together with Sardinian, Italian is the least divergent language from Latin. Spoken by about 85 million people (2022), Italian is an official language in Italy, Switzerland ( Ticino and the Grisons), San Marino, and Vatican City. It has an official minority status in western Istria (Croatia and Slovenia). Italian is also spoken by large immigrant and expatriate communities in the Americas and Australia.Ethnologue report for language code:ita (Italy) – Gordon, Raymond G., Jr. (ed.), 2005. Ethnologue: Languages of the World, Fifteenth edition. Dallas, Tex.: SIL International. Online version ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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