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

Roman recipes

Roman style meatloaf in tomato sauce (Picchiapò)


For the meatloaf:
100 grams beef
100 grams calf
100 grams chicken
50 grams mortadella
2 Parmesan table spoons
A nutmeg pinch
Salt and pepper
One egg
4 breadcrumbs table spoons
For the sauce:
1 kg canned peeled tomatoes
Carrot and onion
A capers fistful

Finely mince meats, add Parmesan, nutmeg, egg, salt and black pepper. Put everything in a bowl and mix well by hands, forming an homogeneous mixture, then make with it some cigar-shaped meat balls, cover them with breadcrumbs and cook in the oven at 220 degrees for about 20 minutes.

For the sauce (the word Picchiapo’ is referred to the cuisine from Rome and Roman Castles): peel vegetables cut in cubes and boil them into a pot with lid using olive oil. Keep a low heat for 5 minutes . Add tomato and immediately afterwards capers. Boil for 15 minutes until the sauce congeals. For the plate: cut the meatloaf with a jagged knife and put it next to the sauce with a nice basil leaf.

Related to: Secound courses