Vellutata (creamy soup) of Roveja with black Truffles
Ingredients for 4 people
200g of Roveja peas, 150g or black truffles (or 1 can of black truffles sauce), 2 litre of vegetable broth, 4 cloves of garlic, 2 ripe tomatoes, 4 slices of bread, extra virgin olive oil, salt, pepper.
In a saucepan warm up 7 spoons of extra virgin olive oil, then add the garlic finely diced and toss for two minutes. Add the tomatoes cut into pieces, season with 2 teaspoons of fine sea salt, stir and let it cook for 5 minutes.
Meanwhile, soak the roveja peas in a pot with water in order to eliminate impurities, than drain. Put the roveja in the saucepan with the tomatoes and the garlic and add hot vegetable broth. Cook for approximately 60 min since the moment the water starts to boil, until fairly soft. (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). Use a vegetable mill to make a purée and strain away tomatoes skins at the same time. Meanwhile, wash carefully the black truffles and cut it into thin slices or grate it.
Season every dish with the black truffle, sprinkle some extra virgin olive oil over the creamy soup of roveja and black truffles, and serve still warm.