Bruschetta with Roveja

August 26, 2015

Serves 5

Meal Type Appetizer

Region Italian

Website Pasta and Truffles: Italian Food Jewels



  • 2 Bay leaves
  • Bread (sliced)
  • 1.1lb Roveja
  • Extra Virgin Olive Oil
  • Celery (chopped)
  • Onion (chopped)
  • Garlic (minced)
  • Carrots (chopped)
  • Salt (to taste)
  • Pepper (to taste)



Step 1
Soak the roveja in water for about 12 hours.

Step 2
Cook the roveja in a large pot of salty water for 1 hour.

Step 3
In another pan, prepare the "soffritto".
Soffritto is the base for many Italian dishes. It is made by heating olive oil in a saucepan and by gently frying the chopped celery, carrots, onions, and garlic until golden. About 15 minutes.

Step 4
Add the roveja and the bay leaves to the "soffritto" and let cook another 10-15 minutes.

Step 5
Slice and toast bread.

Step 6

Spoon roveja on top of each slice and drizzle with some extra virgin olive oil.

Step 7
Serve immediately, before toasted bread cools.

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