The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes



400 g minced beef flesh
a mixture of fat or ham
2 eggs
2 tbs. grated Parmesan cheese
soft part of the bread
garlic, parsley, marjoram, salt, pepper, nutmeg
sultans and pinenuts
extra virgin olive oil to taste

Place the meat, the mixture of lard (or ham), the soft part of the bread (crumbled), the beaten eggs, salt and pepper in a bowl and make a soft mixture. Flour your fingers slightly and mould some meatballs, squashed at their ends, and roll them in breadcrumbs. Fry them in a pan with plenty of oil until they turn golden; then they are  ready to serve.

Related to: Secound courses