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

Roman recipes

Oven roasted lamb’s head (Testina)


1 brain per person
100 extra virgin olive oil
650 g potatoes
1 clove of garlic
Salt, pepper, rosemary

Place the brains in a pan greased with oil, along with the chopped potatoes, add salt and pepper as well as sprigs of rosemary and enough oil. Add one clove of garlic (which you have pricked a hole in with a fork) in the middle. Place on a high flame for 15 minutes, then lower the flame and continue to cook for another 20 minutes. The testarelle can be served with a salad of chicory puntarelle with anchovies.

Related to: Secound courses