This simple, traditional veggie dish, is one of my personal favorites. Serve as a delicious appetizer or dip with a drizzle of extra virgin olive oil. The most popular one is the one produced on Santorini Island and has very high nutritional value as it is rich in proteins and carbohydrates
Recipe for 2-3 servings
- 1 cup Split pea fava
- 1 onion, halved and thinly sliced
- 1 bay leaf
- 1/2 cup extra-virgin olive oil
- 4 cups warm water
- juice of 1 lemon
- 1/2 teaspoon curcuma powder
For caramelized onions
- 1 several medium or large onion white or red
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced fresh thyme
- freshly pepper
In a saucepan add the warm water, one cup of split pea fava, curcuma, salt, bay leaf, and the onions. After it starts boiling, remove the foam with a slotted spoon and simmer, uncovered, for 30′-45′ over medium heat, until fava thicken and become a soft and velvet paste. Remove bay leaf, let it cool and puree it with a food processor, until the mixture is creamy and smooth. In a bowl, whisk together the fava with olive oil, lemon juice, and salt to taste.
Slice the onion. Heat olive oil in a large pan over medium heat. Add all the onions to the pan with a pinch of pepper and check them every 5 minutes. When onions are softened and tinged golden add sugar, thyme and balsamic vinegar. Cook onions until are sticky and caramelized.
Finally serve the fava in a bowl with an extra lashing of olive oil and put onions and capers on top.
Tip: Serve, if desired, with chopped parsley and Kalamata olives.