Cooking recipes: A variation of Fava with peas

Writes Sissy Nika – Journalist of Taste and Culture

Tasty, quick and healthy culinary creation with a lot of color suitable for the festive dinner parties. In Chios, the beautiful island of Mastiha, mandarins, wild tulips, of Campos and Kastropoliteia I discovered another amazing taste. Our friend Maria, our famous cook from Chios presents. Extraordinary taste …

Hios

By Maria Anastasaki, of the restaurant Porto Emporio, at Mavra Volia beach in Chios

Ingredients for 4 people

500 g. peas broken

2 medium onions cut into thick slices

1½ liter water

1/4 tea cup. olive oil

1 sprig fresh thyme

sea salt

 

For garnish

2 dry waterless onions

4 tablespoons olive oil

2 tablespoons caper

Cherry tomatoes, whole or cut in half

1 tbsp vinegar

anchovies in vinegar

How to prepare

1 Place the peas in a bowl, cover with water and let it soak for half an hour. Then strain the peas.

2 Heat the oil in a saucepan and add the onions with thyme to soften for 7-8 minutes over medium heat.

3 Add the peas and the water and stir until it boils. Then lower the heat and remove the thyme. Note: Every so skim the dark foam that comes to the surface.

4 Allow the peas to simmer for 50 minutes (depending on how much boiling it requires) Note: Do not stir while simmering because it will “grip”. Boil until almost melted. Salt the peas towards the end of cooking.

5 Then puree in the blender, and if we want more smooth texture we pass it through a fine strainer.

6 We can serve our peas with pure olive oil and lemon or mix them together.

Tip: The fava is accompanied perfectly with anchovies in vinegar, marinated sardines, octopus salad, smoked mackerel etc.