With father Evdokimos we have known each other for 20 years and his inspired admonitions “give” hope and optimism to the seekers pilgrims.
Emblematic personality of the island. Selflessly standing next to the weak. With perseverance against all odds, he managed to reclaim the material and spiritual treasure, history and momentous heritage of the Monastery. Besides “the battles we should not afraid.” Cooking for him is a pleasant respite from his spiritual ministries. The fava beans are among the nicest I’ve tasted, because it follows the principles of slow food and the products used are organic from his small garden.
Fava “from the evening”
Ingredients
2 water glasses of Santorini fava
2 medium onions, finely chopped
6 water glasses
For the sauce
2 ripe tomatoes cut into cubes
Half a cup of olive oil
2 dry onions, sliced
2 allspice berries
5 grains black pepper
Sea salt
2-3 green horn peppers
How to prepare
Soak the fava beans overnight in plenty of water.
In order for the fava to become delicious we have to boil it in a clay pot, just so the flavor is mellow and unique.
Drain the fava and boil in 6 cups of cool water.
When it boils we skim with a slotted spoon.
Immediately after, we add the onion and we stir gently and let it simmer with the pot covered.
Once it becomes batter we mix vigorously with a wooden spoon to thicken.
Prepare the sauce.
In a skillet sauté the onion in the olive oil and add the tomato. allspice, salt and pepper.
Stir and let simmer for 10 minutes.
At the last moment and put the peppers.
In a bowl put the fava and pour over the sauce.
Around the fava put the peppers.
Decorate with cherry tomatoes.
Serve on a platter and share …
Next put small Cretan ntakos (rusks) and small olives for special taste.
