Roveja 250g BIO

Roveja, also known as field pea or robiglio, is a variety of pea. This legume was imported to Europe from the Middle East, known since the Neolithic period but has recently virtually disappeared from our production. There are several cultivars of field pea, such as the kapucijner, grown in the Netherlands, and the roveja, now found only in central Italy, where it is grown primarily in the Marche and Umbria regions by farmers seeking to diversify and rediscover traditions.

How to use:
They can be used alone or combined with other legumes or grains. By cooking them for a longer period of time, they become a soft puree.

Soaking: 12 hours
Cooking time: 60 minutes
Quantity of water/legume: 3/1

General advice:
Although all the legumes are carefully winnowed (a process that eliminates light impurities), graded (a process that selects the best kernels), destoned (a process that eliminates small stones), and asymmetrically sorted (a process that eliminates immature, stained, and other kernels), we still recommend washing them under running water. A sieve or colander is very useful in this case.