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600 gms. of rigatoni pasta
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Cut calf's intestines into pieces and then tie the ends of each piece into a
ring shape. Fry together in a piece of lard, 1 clove of garlic, 1 stich of
celery chopped roughly and half carrot, then fry the rings of intestine,
diluting with half glass of white wine. Leave to flavour and add a few
tablespoons of tomato sauce, salt and lots of pepper. The rings of
intestine should be left to cook in this way for about 2 hours. Boil the
rigatoni pasta until chewy, then drain and mix the intestine rings and
sauce, taking care not to break up the rings. Check if enough salt and
serve with roman pecorino cheese |
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