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Roman recipes

Rice and endive


300 g rice
400 g endive
80 g lard (pig’s cheek) or pancetta (thick bacon)
1 clove of garlic
Salt and pepper
Parsley, celery, onion
Extra virgin olive oil

Brown the minced onion in a saucepan, adding the lard, garlic, parsley, and celery, then add the peeled and cubed tomatoes. Add the endive and bring to the boil, seasoning with salt and pepper. When the endive has cooked, add the rice and cook for 20 minutes, until the soup is quite dry.