The delicious fava comes from the Split peas. They are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum but quite sidelined compared with other legumes of Greek Kitchen.
In a proverbial expressions find and this relative to beans: When something suspicious happens in a case, we say that "fava has a pit". This one does not, except in the habit of adding a little olive oil in the center by opening a small puddle.
You boil it plain with a little onion and aromatic fennel and serve mashed, lukewarm or cold, garnished with olives, dry onion and sprinkled with chopped dill. Combined with tasty onion pies.
Yours!
In a proverbial expressions find and this relative to beans: When something suspicious happens in a case, we say that "fava has a pit". This one does not, except in the habit of adding a little olive oil in the center by opening a small puddle.
You boil it plain with a little onion and aromatic fennel and serve mashed, lukewarm or cold, garnished with olives, dry onion and sprinkled with chopped dill. Combined with tasty onion pies.
Yours!
| work: 10′ | time: 40′ | very easy: |
Ingredients (4 servings)
Serving
|
In a saucepan boil at low heat, fava with about 700 g (1.5 lbs) of warm water, which should cover well the fava. |
Before a boil, and just as foam is formed, skim the surface thoroughly, with a spoon. |
Add coarse salt, the sprigs of fennel, the dill and a large onion coarsely. We expect to thicken and become almost puree. |
Remove the saucepan from the heat and with the blender mash thoroughly. |
Pour it into a bowl, chop a little onion, dill and fennel, sprinkle with a little olive oil and mix well. Serve with olives, onion and dill slices. Sprinkle with olive oil. |
Author Zambia G. Sifaki
