Roveja is an ancient legume, a wild field pea, with a dark brown, reddish or dark green colour. Traditionally grown on the Apenine mountains of Le Marche and Umbria, this pulse threatened by industrial agriculture, has become a rarity. Roveja not only tastes delicious, but it is also a low fat source of protein, fiber, vitamins and minerals. Very good in soups, it also excellent on toasted bread (bruschetta
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Recipe for bruschetta with roveja.
Ingredients (5 people): 500 gr of roveja, extra virgin olive oil, chopped celery, onions, garlic and carrots, salt, pepper, 2 bay leaves, bread.
Soak the roveja in water for about 12 hours. Cook the roveja in a large pot of salty water for 1 h ca.
In another pan, prepare the “soffritto” (the base for many Italian dishes): heat the olive oil in a saucepan and gently fry the chopped celery, carrot, onion, garlic, until golden, about 15 minutes.
Add the roveja and the bay leaves to the “soffritto” and let cook another 10-15 minutes. Slice some bread and toast it; pour the roveja on top of each slice and season with some extra virgin olive oil. Serve immediately, before the bread gets cold.
