Meal Type Appetizer
- 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)
Soak the Roveja in the water and let sit for 12 hours.
Place Roveja in pot with 7 cups of fresh water.
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)
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.
In another pot, pour the Roveja with the "soffritto", add some pepper, parsley, tomato, and sea salt to taste.
Stir and serve.