Roveja is a typical local legumes that has the same size as peas but varies in color, between brown and orange, the flavor is a mix near chickpeas and lentils. The appearance of the dried legume gives the idea of an ancient and precious food.
Ingredients: Roveja di Cascia
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1387 Kj – 326 Kcal|
|Saturated fat||0,4 g|
250 g roveja (Soak for 24 hours), 1 clove of garlic, 1 onion, 1 large potato, 1 carrot, 1 Celery, rosemary, 2 or 3 sage leaves, 1 bay leaf, Salt, pepper, extra virgin olive oil.
Boil the Roveja for an hour and a half after a 24 hour soak. After that time should be soft. Prepare a sauté of garlic, onion, chopped celery and pieces of carrot and potato. Brown everything and then add the roveja with its cooking water. Add sales and pepper, add a bunch of rosemary, sage and bay leaf and cook slowly to obtain a thick creamy sauce. Enjoy its taste.