Fava, (Split Pea Puree)
Ingredients:
500 gr. split peas
1-5 carrots
1-5 celery stalks
5 medium onions cut into thick slices
1& ½ litre water
1 glass white wine
1 teaspoon baking soda
1& ¼ tea cups sunflower oil & olive oil mixed together
Salt, pepper & lemon to taste
For garnishing the Split Pea Puree ( soup plate )
2 onions cut into julienne slices & caramelized with 4 table spoons olive oil and 4 table spoons sunflower oil
Chopped onions
Sliced tomatoes
Heat the oil in a shallow pot in a medium heat and caramelize the onions, celery and carrots, then add the fava beans to the mixture, and when boiled add the wine. Allow the beans to absorb the wine, then add the water and bring to the boil. Stir the mixture regularly. Every so often you need to skim the foam that comes to the surface of the boiling fava beans.
Leave the beans to simmer for about 50 minutes. Check from time to time, and when they have softened allow the fava to cook until the beans disintegrate. Season the fava with salt towards the end of the boiling and then mix in a blender. For a more velvety texture sieve the fava through a fine sieve. Serve with drizzled olive oil and lemon juice in a soup dish.
An alternative way of making the fava is to fry the coarsely chopped onions in a medium heat with olive oil for about 10 minutes allowing them to caramelize and being careful not to allow the onions to blacken as the taste will become bitter. Follow the same procedure as above and when cooked serve with chopped onions, tomatoes, parsely, capers, peppers and oregano. This is a perfect hors d’oeuvres, (starter) or side dish.
This recipe is courtesy of Christos Manessis, the owner of Nautilus, Coffee,
Food & Drinks, Anemomylos Corfu.
Tel/Fax: 26610 20033 e-mail: eat@nautilus.net.gr www.nautilus.net.gr
Recipes
