Roveja with black Truffles

Soak the Roveja in the water and let it 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 drain completely. (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. You can add 3 teaspoons of salt at the end of the cooking).

Wash carefully the black truffles. In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the garlic finely diced. Cook for two minutes, then add the black truffles cut into thin slices or grated (or the sauce) and roast it for 1 minute. In another pot, pour the Roveja with the “soffritto”, add some fine sea salt to taste, then stir and serve warm as a hors d’oeuvre.