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1
Rinse and Start the Peas
5 Mins
High heat to bring to a boil, ~100°C (212°F)
Put the rinsed peas, quartered onion, carrot and garlic in a medium pot, pour in the water and bring to a rolling boil over high heat. Skim off the white foam that rises to the surface.
Skimming the foam in the first minutes is what keeps the finished fava clear and golden instead of grey.
Done when: The water is boiling and the foam has been skimmed away.
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2
Simmer Until the Peas Fall Apart
35 Mins
Gentle simmer, ~95°C (203°F)
Turn the heat down to a gentle simmer, half-cover the pot with a lid and cook for 35 minutes, stirring now and then and skimming any foam that appears. The peas should collapse completely into a thick, porridge-like mass, and the onion and carrot should be soft enough to crush with a spoon.
Keep the simmer gentle and stir the bottom of the pot — peas catch and burn very quickly once they thicken.
Done when: The peas have dissolved and the mixture is thick, with no whole peas left.
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3
Blend Until Silky
5 Mins
Off the heat (purée ~90°C / 194°F)
Take the pot off the heat and let it cool for 2 minutes. Blend the mixture with a stick blender, moving it slowly through the pot, until it is completely smooth and glossy. If it is thicker than soft mashed potato, blend in a splash of hot water.
Blend in short bursts and keep the blender head under the surface, or the hot purée will splash.
Done when: The purée is smooth, glossy and falls from a spoon in a slow ribbon.
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4
Whisk in Lemon and Olive Oil
5 Mins
Warm, ~60°C (140°F)
Whisk half of the olive oil and the lemon juice into the warm purée, then taste and add salt a little at a time. The fava should taste bright and rounded, never flat or sharp.
Add the lemon after blending, not before — its fresh flavour fades if it is cooked.
Done when: The purée tastes bright, with the lemon and olive oil clear in the flavour.
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5
Top and Serve
5 Mins
Warm, ~60°C (140°F)
Spoon the fava into a shallow bowl and smooth the top with the back of a spoon. Scatter the diced red onion and capers over it, drizzle the remaining olive oil in a slow spiral, and finish with a pinch of oregano. Serve warm with bread for dipping.
Fava firms up as it cools, so serve it warm and a little looser than you think it should be.
Done when: The bowl is golden, glossy, and scattered with onion, capers and a green thread of oil.
auto_awesome Finishing Touches & Plating
Spoon the warm fava into a shallow bowl, smooth the top, and finish with red onion, capers, a spiral of olive oil and a pinch of oregano. Serve at once with warm bread and olives, while the purée is still soft and glossy.
Greece
2h
