Roveja dei Sibillini whole 500gr

Description

Roveja

A small legume, also called wild pea. In the past it was very common to cultivate it throughout the Umbria-Marche Apennine ridge, in particular on the Sibillini Mountains.

We recommend “finger” cleaning.
500Gr product subject to natural weight loss.

Roveja Soup Recipe
Ingredients: 150gr of roveja, 100gr of peeled tomato, celery, carrot, onion, salt, pepper, oil.
Cook for about an hour in the pressure cooker after soaking overnight. Sauté with the smells in a pot possibly earthenware, add the roveja and then the tomato, leave to flavor for 5 minutes and add hot water. Cook until the sauce is a little narrow, season with salt and pepper and turn off. Meanwhile, flavor the oil with a crushed clove of garlic, put 100g of oil or more in a saucepan, fry over low heat until it becomes brown. Put stale bread in a deep dish, over the roveja and finally a round of flavored oil and freshly ground pepper.