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 …
By Maria Anastasaki, of the restaurant Porto Emporio, at Mavra Volia beach in Chios
500 g. peas broken
2 medium onions cut into thick slices
1½ liter water
1/4 tea cup. olive oil
1 sprig fresh thyme
2 dry waterless onions
4 tablespoons olive oil
2 tablespoons caper
Cherry tomatoes, whole or cut in half
1 tbsp vinegar
anchovies in vinegar
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.