SOUP WITH ROVEJA, GRANDMA’S RECIPE, today I bring to the table the Marche tradition, introducing you to roveja, a legume from the same family as peas, with a flavor halfway between lentils and peas, grown mostly between Marche and Umbria. An ancient legume with many beneficial properties, which will bring to your tables the tradition of grandmothers, those ancient scents and flavors unfortunately now lost. In this recipe, I tried to enhance its flavor to the fullest, with a simple yet flavorful dish! And now, up, in the kitchen with roveja recipes and lots of taste! If you love traditional dishes, also try the spicy cicerchia risotto.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Hours
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 7 oz Dried Roveja
- 2.8 oz Pasta (I used small tubes)
- 1 Carrot
- 1 Onion (use half if large)
- 1 stalk Celery (use part if large)
- 3 tablespoons Extra virgin olive oil
- 1 pinch Salt
- 1 pinch Whole black pepper (freshly ground)
- to taste Water (use about three times the roveja, in this recipe use a generous 25 oz)
Preparation
Start the night before by soaking the roveja, follow the package instructions, but generally let it soak for at least 10 hours.
After soaking, drain and rinse the roveja under running water and let it drain (a pasta strainer placed over a bowl works well).
Prepare the classic sauté, clean the vegetables, dice them and put them in a pot with the oil, sauté them, once the sauté is ready, add the roveja.
Now add the water, salt, and pepper, stir.
Cook covered over medium heat for about 60 minutes (taste to find your preferred level of doneness), towards the end of cooking, add the pasta and let it finish cooking with the roveja and voilà the soup is ready to be served! You’ll taste how good it is!
VARIATIONS AND TIPS: For a vegetarian and vegan version: you can add diced potatoes, cherry tomatoes, tomato puree, diced zucchini, or large chunks of squash to the soup. If you want a richer version and not vegan, you can add meatballs, crispy bacon, strips of speck, or even shrimp for a fish version. Toasted bread croutons simply browned in a pan for a few minutes are also a perfect match!
