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Friday, June 1, 2012

Fava



Summary
A purée of yellow split peas.

Ingredients
  • a little olive oil
  • a handful of black olives
  • 2 cups of peas, yellow split
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 bunch of shallots, sliced
  • 5 cups of water
Directions
  • Clean peas and place in a heavy stockpot with water. 
  • Bring to a boil and stir occasionally for 10 minutes. 
  • Remove from heat and allow the peas to steep for one hour.  
  • Drain, then return to the pot with fresh water (just to cover) salt & pepper.
  • Simmer over low heat, stirring occasionally until soft and most of the water is absorbed (about 1 hour).
  • Remove from heat and allow to cool.  
  • At this point, you can just put the peas in the fridge until you're ready to use them, or purée them in a food processor processor (or through a ricer, as our local chef, Agyro does) It depends on the texture you want. 
  • The purée also becomes thicker under refrigeration.  
  • Mix with a little olive oil, minced onions, salt and pepper. 
  • Parsley or capers and black olives make a nice garnish.  
**May be enjoyed as a soup or an appetizer, just add more water for the desired consistancy.
Source: EatGreekTonight

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