Roman Capricciola
Lazio — Mother recipe · ar de en es fr it ja pt ru zh
A delightful crunchy and fresh salad, perfect for Roman summer days.
⏱️ 15 min prep + 5 min cottura · 2 porzioni · facile
Ingredients
- 200g of Roman lettuce
- 1 red pepper
- 1 red onion
- 50g of toasted bread croutons
- 50g of grated Pecorino Romano cheese
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Method
- Slice the Roman lettuce into thin strips.
- Peel and slice the red pepper and red onion into rounds.
- Toast the bread until it becomes crunchy, then break it into small pieces.
- In a large salad bowl, gently toss together the extra virgin olive oil with the Roman lettuce, red pepper, and red onion.
- Add the broken toasted bread croutons and grated Pecorino Romano cheese.
- Season with salt and black pepper to taste before serving immediately.
The story
Roman Capricciola originates from the Lazio region, particularly in Rome. This dish is a lighter and crunchier version of the classic Roman salad, creating a perfect balance between fresh vegetables and toasted bread croutons.
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