Meal Type Appetizer
- 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)
Soak the roveja in water for about 12 hours.
Cook the roveja in a large pot of salty water for 1 hour.
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.
Add the roveja and the bay leaves to the "soffritto" and let cook another 10-15 minutes.
Slice and toast bread.
Spoon roveja on top of each slice and drizzle with some extra virgin olive oil.
Serve immediately, before toasted bread cools.