Roveja with Italian red wine
Ingredients for 4 people
200g of Roveja peas (50g per person), 100g of ripe tomatoes, ½ glass of Italian red wine, 1 medium onion, extra virgin olive oil, fresh ground black pepper, fine sea salt.
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).
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, until soft then add the Roveja peas and stir. Pour the red wine and let it evaporate. Add the tomatoes coarsely shredded , stir, add 2 teaspoons of fine sea salt and stir. Keep it cooking for 5-10 minutes, then serve as a main course, whit toast slices of bread in every dish.