Pasta all'Ortolana Pasta all'Ortolana Pasta all'Ortolana is an Italian dish made by cooking various different vegetables before mixing them together with pasta ( translates "Greengrocer"). The recipe does not state a specific type of pasta, so it can be made with Fusilli, Fettuccine, Penne, Rigatoni, Farfalle or any other type of short Pasta. The vegetables used in the process are generally carrots, onions, leeks, garlic, zucchini, celery, yellow and red capsicum, cherry tomatoes and eggplants. Vegetables have to be washed and cleaned before slicing them in small strips (apart from the celery that needs to be chopped in even smaller pieces). The
Rigatoni con la pajata Rigatoni con la 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