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

Roman recipes

Potato dumpling with beans


350 g flour
1 egg
400 g borlotti beans
200 g cherry tomatoes
½ onion
1 small glass of olive oil
30 g lard
1 celery stick
1 carrot
extra virgin olive oil
salt and peperoncino

Prepare a mixture with the flour, eggs and water, making sure it doesn’t turn too hard, then roll it out into spaghetti (one finger thick) which you must then cube.
Soak the beans in water, overnight.
Put the oil, lard and onion in a tall pan, and fry until golden, then add the tomatoes, beans, 1 stick of celery, 1 peeled carrot (sliced in circles), a pinch of peperoncino (small Italian chilli). Add salt and cook for 10 minutes, add the pasta and cook until it is ready.