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December 26, 2010

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Lisa

How interesting. As you know, I'm also a legume lover. It seems like these beans might be similar to the American field peas.

Both the pea concoction and your tagliatelle look delicious; love that photo.

Ivy

I don't think I have seen this legume before. Sounds very interesting and surely delicious the way you cooked it.

Simona Carini

Ciao Lisa. I am not an expert, but based in what I read on this wikipedia page, the legume called field pea in the southern US is a cowpea, Vigna unguiculata. That means it is close to fagiolina del Trasimeno. My tagliatelle are getting better: I need to practice more making them.

Ciao Ivy. I wonder if there is something similar in Greece, since roveja grows spontaneously, besides being cultivated.

Foodycat

I do love a legume - if I ever come across these I will snap them up! Sounds like they deserve to be appreciated.

Cynthia

Mai sentiti neanch'io, nonostante i miei vent'anni in Italia. Sono simili ai pigeon peas/gandules? I pigeon peas mi piacciono molto, specialmente al cocco. So che non sono equivalenti perche' hanno un nome botanico diverso. E' da un pezzo che penso di fare un piatto di cucina italiana fusion con i pigeon peas.

Lori Lynn

Hi Simona - learned something new today! I must seek these out!
Hoping to come up with a bean dish in January...
Happy New Year!
LL

Simona Carini

Ciao Alicia. I have a pea variety in the pantry that is new to me and that I believe it is an English heirloom. I hope to write about it soon. It may be something that you can find in stores near you. Stay tuned.

Ciao Cinzia. I legumi sul logo dell'evento sono pigeon peas. I checked out their scientific name and it is Cajanus cajan, so they are a different genus from peas (whose genus is Pisum). Se capiti nell'Italia centrale dovresti riuscire a trovarli.

Ciao Lori Lynn. I'll be on the lookout to see if they are available in the US. I wonder what kind of legume selection there is at Eataly. I'll try to find out. Happy New Year to you!

Green Girl @ A little bit of everything

i'm a legume lover but never heard of it before. thanks to you, now I know. much appreciated.

May this new year bring many opportunities to your way,
to explore every joy of life
&
may your resolutions for the days ahead stay firm,
turning all your dreams into reality
and all your efforts into great achievements.
Happy New Year to you & your loved ones.

Susan

Wow! This is a new one for me, too. So pretty and unusual. I hope I can find it someday. I like your simple recipe, Simona. The hot pepper and cumin sound like perfect complements for roveja.

Simona Carini

Hi Green Girl. You are welcome. I am glad you found the post interesting. Thanks for all the New Year's good wishes.

Ciao Susan. I like to showcase products from my home region every now and then. The more people know about them, the less they are in danger of disappearing.

sweet Artichoke

Auguri per uno buon anno 2011!
It is so exciting to discover a new legume! I have to check if I can find these roveja here, coz the recipe looks delicious :-)

Simona Carini

Auguri anche a te! Let me know if you find it. Otherwise, you may have to go to Italy to get some ;)

Jeanne

Just returned from Italy with a bag of "farina di roveja" bought in an osteria in Castelnuovo di Garfagnana in northern Tuscany in the valley between the eastern & western Apuane Alps. The recipe on the label is for a polenta like dish seasoned with browned onions and garlic sauted in extravirgin olive oil. The label also stated that it can be used in dessert recipes mixed half & half with white flour.

Simona Carini

Hi Jeanne and thanks for the info. I am so glad you found some farina di roveja. I hope you'll try to make some polenta with it. I had not heard about it being used to make dessert: you got me curious. I will make some inquiries the next time I am in Italy.

Monika Korolczuk

Hi Simona and many thanks for your recipe. When I was in Tuscany and Umbria last September
I bought roveja, lenticchia di castellucio, farina di castagne, orzo all'anise etc.
Immediately after return I made necci with ricotta buffala, walnuts and miele di castagno (outstanding!). Lenticchia di castellucio tasted similar to Lentille de la Reine (Champagne), orzo I drink everyday, but until yesterday, when I found your fabulous BRICIOLE, I do not any idea what to do with roveja. I change your recipe (substituted cumin with thym, tagliatelle with farfalle) and at the end I gave some drops of olive oil (DOP UMBRIA) and pinch of Tellicherry peppers. It was delicious. Roveja has very intense and unique taste. Thank You for inspiration. I admire your blog and love idea of audio file with pronunciation. It's very important and useful. Kisses from snowy Poland. m.

Simona Carini

Dear Monika, thank you so much for your comment and your kind words. First of all, I am glad that you visited my region of origin. I gather you went back home with a lot of interesting food items. Then, I am delighted that my recipe for roveja inspired you. Roveja has indeed an intense and unique taste. To me, it fits the region well. In case you have not seen images, Umbria has recently seen some pretty snowy weather too. I am glad I now live in a warmer place ;)

Viola

Simona, I LOVE roveja. I buy it in Perugia at Gió (also home town to this Bay Area resident). I have some in my pantry, next time you are around we will make some together.

Simona Carini

Ciao Viola. Thanks for letting me know that Gió also has roveja. I have some too :) Did you ever cook it in one of your classes? It has a distinctive rustico flavor that I like a lot.

Maija

Never thought anyone besides crazy Latvians eats this kind of peas. Nice to know )) We call it grey peas. Here in Latvia, it is a traditional Christmas dish- boiled roveja, served warm with fried onions and bacon on top.

Simona Carini

Thank you so much, Maija, for your comments. I also didn't know that roveja was grown outside of Italy. And thanks for the additional details about the traditional serving mode. If one day I visit Latvia, I will look for roveja :)

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