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

Roman recipes

Pasta with potatoes


500 g potatoes
100 g lard (pig’s cheek)
200 g cannolicchi
onion, garlic, carrot, celery
tomato pulp
extra virgin olive oil

Brown the onion, carrot, lard and celery in a saucepan with some oil. When this has turned golden, add some water, the cubed potatoes and tomato pulp. Let it cook for a few minutes, then add more water and cook the pasta. When it is ready, season with grated pecorino cheese.