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Pagliata (or, in Romanesco 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.
It is of traditional use in Roman cuisine. Pajata is the term for the small intestine and its contents of an unweaned calf, i.e., fed only on its mother's milk. The intestines are cleaned and skinned, but the chyme is left inside. The intestine is cut into 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. [1]
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. [2]
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The classic preparation includes pagliata accompanied by rigatoni in rigatoni con la pajata (Romanesco dialect; standard Italian: rigatoni con la pagliata, Italian: [riɡaˈtoːnikonlapaʎˈʎaːta] [3] ). It can be found in some traditional trattorias in Rome.
It can also be eaten as a second course cooked in the oven, stewed, or grilled.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine and Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering 4,438 square kilometres (1,714 sq mi), it is the second smallest region in the country, after the Aosta Valley, and has a population of 313,348.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
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Arrabbiata sauce, known in Italian as sugo all'arrabbiata, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, and particularly from the city of Rome.
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Coda alla vaccinara is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto.
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Carciofi alla giudìa is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops, and steakhouses. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
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A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish or other seafood.
Abbacchio is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.
Provatura or provatura romana is a fresh Italian cheese from the Lazio region of Italy made from buffalo milk by the pasta filata method. It is similar to mozzarella and provola.
The intestine upon removal is quickly tied at both ends to trap the milk within it. Calf is still feeding only on mothers milk at the time it is butchered.
