A good fava is rich and creamy and this can only be achieved by making sure it does not dry-out or stick to the bottom of the pan during cooking. In many ways it is a very simple dish to make, but it does need a lot of loving, tender, care. It must never be neglected during cooking.
- 1 cup of yellow split peas
- 2-2½ cups water
- 1 small onion (finely chopped)
- 1 tbsp extra virgin olive oil
- ½ tsp salt (guide)
Any size 'cup' can be used as long you use the same size for the water.
METHOD (Approx cooking time for above quantity is one hour)
‘Fava forgive me…’
‘For you have sinned? Yeah, I’ll forgive you, but what about your guests? How will they feel eating me, so lumpy and tasteless? You really must learn how to make me as I should be, smooth, tasty and with just a touch of hidden depth.’
‘You have hidden depth already, dear Fava.’
‘No sweet chef, that is not what I mean…you use my depth as a means of hiding the lumpy bits, not forgetting the burned bits where you’ve got me too hot under the collar and burned me on the bottom. You must learn to craft me as a dishy perfection, as I truly should be…so desirable that all your guests will yearn to have me in their mouths…’
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