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Roman recipes

Pork, cornmeal and spices (Padellaccia)

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800 g first choice pig meat, freshly slaughtered
600 g durum wheat polenta
white wine
extra virgin olive oil
rosemary
peperoncino (small Italian chilli)
garlic
salt

Brown the extra virgin olive oil, garlic and peperoncino in a pan. Cook the meat, adding white wine, until it is done. Add  the rosemary.

Related to: Secound courses