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Roveja with Porcini

Ingredients for 4 people

200g of Roveja peas (50g per person), 200g of porcini mushrooms (or 1 mushrooms can), ½ glass of Italian white wine, 4 cloves of garlic, extra virgin  olive oil, 1 teaspoon of parsley finely diced, 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  warm up a bit of extra virgin olive oil, then add the cloves of garlic finely diced. Cook for two minutes, until soft then add the porcini mushrooms, washed and cut into pieces, season with two teaspoons of fine sea salt and stir. Pour the white wine and let it quickly evaporate. Finally, add the Roveja peas, the parsley, 2 teaspoons of fine sea salt and stir. Keep it cooking for 5 minutes, then serve warm as a main course, whit toast slices of bread in every dish.


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