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Bruschetta with Roveja

Ingredients for 4 people

200g of Roveja peas (50g per person), 1 onion, 5 tomatoes, 2 cloves of garlic, a tiny dried hot chili pepper, parsley, 8 thick slices of bread, extra virgin  olive oil, pepper and fine sea salt to taste.


In a saucepan  prepare the “soffritto” ,that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the cloves of garlic and a teaspoon of parsley finely diced. Cook for 1 minute then let the “soffritto” cool.

To prepare the Roveja soak it  in the water and let sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then completely drain it. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker).

Pour the Roveja into the “soffritto”, then add the tomatoes, 1 teaspoon of fine sea salt, some pepper to taste, the hot chilli pepper left whole, some extra virgin olive oil and stir. Cook over low heat, covered, until nice and soft, about 15 minutes. In the meantime, toast the slices of bread, arrange them on a dish, add some fine sea salt and some extra virgin olive oil.

Finally, put some Roveja with its sauce on top of each slice of bread and serve.

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