Something New... And Very Old!!!

Kim’s Kitchen

Roveja with Eggplant Velouté

This is a great vegetarian option with earthy flavor over a creamy light base.

Roveja also known as Field Peas, is a legume rich in protein and packed with fiber and minerals. Originally from the middle east, today it is only cultivated in specific regions of Italy, such as Umbria e Le Marche.

Portions / 4 Servings

Ingredients:

1 C/100 g Piselli Roveja

8 oz/225 g Eggplant

1 Tbsp Olive Oil

Pinch Salt

4 oz/100 g Potatoes

8 oz/225 g Ricotta

Pinch Salt

4 Tbsp Olve Oil

1 Tbsp Chives, chopped

Pinch Pink Pepper

Instruction:

Step 1: Prep the Roveja Peas

The day before, soak the dried peas in cold water and leave them for 12 hours, just like you do with all dried legumes.

Step 2: Cook the Peas

Transfer the peas to a pot with cold water, cover them, and bring to a boil. Let them cook for about 1.5 hours, adding Salt in the last 30 min, stirring constantly with a wooden spoon. Turn off the heat and add a pinch of coarse salt.

Step 3: Make the Velouté, get Potatoes and Eggplant going together. In Step 3 and Step 4.

Preheat Oven to 190 C. Wash the eggplant, cut in ½ lengthwise, drizzle with Olive Oil and sprinkle with Salt. Set Cut side down in a oven pan and cook until very soft. About 20 min. Let it cool a bit and then scrape the pulp off the skin. And set aside.

Step 4: Cut the potatoes in quarters and boil in salted water until tender, about 15 - 20 min. Drain and take skin off. Transfer Potatoes and Eggplant to a pan.

Step 5: Blend with immersion blender and Create the Cream

Blend everything together to obtain a smooth, homogeneous cream. Add 200 g of good quality ricotta and blend again to incorporate it into your exquisite velouté. Give it a taste—it's already a delight.

Step 6: Garnish and Serve

Serve the velouté topped with the cooked Roveja peas. Garnish the plate with chives, pink pepper, and a drizzle of olive oil.