Roveja with Pancetta

August 26, 2015

Serves 4

Meal Type Appetizer

Website Casale



  • 1 Tomato (coarsely chopped)
  • 1 teaspoon Parsely (finely diced)
  • Extra Virgin Olive Oil
  • Pepper (to taste)
  • Fine sea salt (to tast)
  • 7oz Roveja
  • 6oz Pancetta (or bacon) (coarsely chopped)
  • 1/2 Onion (finely diced)


Step 1
Soak the Roveja in the water and let sit for 12 hours.

Step 2
Drain completely.

Step 3
Place Roveja in pot with 7 cups of fresh water.

Step 4
Bring to a boil and cook for at least 75 minutes, until fairly soft, then drain completely. (cooking time can change depending on the dryness of the Roveja)

Step 5
In a saucepan, prepare the "soffritto".
Soffritto: heat a bit of olive oil, add onion. Cook for two minutes, then add the pancetta (or bacon) and roast for 3 to 5 minutes.

Step 6
In another pot, pour the Roveja with the "soffritto", add some pepper, parsley, tomato, and sea salt to taste.

Step 7
Stir and serve.

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