There rustic soup of roveja and grass peas it is a poor dish of the peasant tradition, which has these as its protagonists two ancient grains little known but recently back in the limelight. With this soup, yes celebrates the richness and tradition of Italian cuisine.

Roveja and grass peasthese two legumes, appreciated for their nutritional value and creamy consistency, are ideal for making tasty soups and stews.

Roveja: the treasure of the Apennine mountains

There roveja is a legume which grows spontaneously in the mountainous regions of the Apennines. Small in size and intense green in colour, it is also called field pea and is known for its resistance to difficult climatic conditions. Roveje are grown mainly in Umbriain Marche and in Abruzzo.

Their slightly sweet flavor, its nutritional properties are similar to those of peas, with high protein contentfew fats and precious minerals such as phosphorus And potassium. They require at least 12 hours of soaking.

Cicerchie: a legume with a glorious past

Peas, on the other hand, are legumes similar to chickpeas, with a rich flavor and creamy consistency. Originating from the Mediterranean basin, grass peas were a fundamental food in ancient times, appreciated for their nutritional value. Today, they are cultivated mainly in Italy, particularly in the regions of Umbria, Lazio and Abruzzo.

The preparation of the soup: a harmony of flavors and tradition

To prepare roveja and grass peas soup, start by soaking both cereals in cold water for at least 12 hours or preferably overnight. This step is essential to ensure a uniform cooking and better digestibility.

In a large pot, combine the roveje and drained grass peas, adding vegetable broth, onion, celery, carrots. Season with salt and pepper, and leave to cook over medium heat for at least an hour, stirring occasionally.

When the cereals are tender and the soup has reached a creamy consistency, turn off the heat and let it rest for a few minutes. Serve the roveja and grass peas soup hot, perhaps garnished with a drizzle of extra virgin olive oil and chopped fresh parsley.

This soup embodies the Italian culinary tradition, offering a taste experience full of authentic flavors and local ingredients. A dish that celebrates the richness of the land and the link between past and present through every tasting.

Let’s see the recipe for this precious soup right away!

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