Fava is delicious legume and tastiest are the fava Santorini. Combined with raw olive oil & raw, chopped onion or fried and caramelized onions with fresh tomatoes or tomatoes rain-fed Santorini. Then we give the title of "married!". Additionally we can enhance the flavor in vinegar with olives, capers, fennel, fennel & lemon.
Usually served as a summer ouzo meze and on your Lenten table.
Try it!
Usually served as a summer ouzo meze and on your Lenten table.
Try it!
| work: 20′ | time: 1h:00′ | easy: |
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«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
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Ingredients (~2 servings)
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Put the fava in water to soak for two hours before the boil. Drain and boil with the bay leaf in enough water to the shrouds. With a slotted spoon remove the foam to be created. |
At the same time you clean and cut the onions into rings. Pour into a pan with the olive oil to brown. |
Stir regularly until they shine and golden. |
Cut the tomato in two and remove those seeds that you can. Cut into strips and pour over onions. |
Add salt and pepper and bring to a boil the sauce, reduce the juices and thickens. Served over fava. |
When the beans have cooked through and softened and chylosei, remove the bay leaf and mash, if desired, with the rod mixer.Serve and accompany, adding over a little of the sauce prepared with a few olives in vinegar.
