Roveja with pancetta
Ingredients for 4 people
200g of Roveja peas (50g per person), 150g of pancetta (or bacon), ½ onion, 1 tomato, 1 teaspoon of parsley finely diced, extra virgin olive oil, pepper and fine sea salt to taste.
Soak the Roveja 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 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).
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 pancetta (or bacon) coarsely shredded and roast it for 3 to 5 minutes. In another pot, pour the Roveja with the “soffritto”, add some pepper, a teaspoon of parsley finely diced, 1 fresh tomato coarsely shredded, some fine sea salt to taste, then stir and serve as a hors d’oeuvre.