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

Roman recipes

Pasta and broccoli ray/skate soup


200 gr. spaghetti
(broken or maltagliati)
1½ kg of Roman broccoli
1 celery stalk
1 golden onion
2 cloves of garlic
200 gr. of peeled potatoes
½ kg ray/skate
(also only the wings are sufficient)
2 salted anchovies
1 glass of dry white wine
Grated Roman pecorino cheese
extra virgin olive oil
Chilli pepper (a little)

Cook the fish in a saucepan of salted water adding celery and onion so as to obtain a delicate soup. In a pan sauté the chopped garlic and the anchovies after scraping off the salt with a little oil. Add the broccoli after washing and cutting them up. Add a little salt, chilli pepper and the wine, let it evaporate then add the tomatoes cut up into pieces. Add the fish water after filtering it. When the broccoli are almost done add the pasta and cook al dente. Leave the soup to sit for a few minutes then serve sprinkled with abundant Roman pecorino cheese.