How to make "Pajata alla macellara" according to Arcangelo Dandini: The chef's tips | Chef Recipes |
An historic recipe that transforms veal intestine into a rich and tasty dish. Here are all the tips from Arcangelo Dandini to prepare it at its best.
Keywords
- Tips
- Dandini
- Arcangelo
- Best
- Alla
- Dish
- Rich
- Veal
- Make
- Tasty
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Saute pan
- Stove
- Plate
- Serving platter
Ingredients
- Over 1 kg of veal pajata
- 500 g of Montoro red onions
- 100 g of Pecorino Romano
- 6 cloves
- 6 slices of Lariano or Genzano bread
- White wine from the Roman hills
- Extra virgin olive oil
- Fine salt
- Coarse salt
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