Fava

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Ingredients:

2 cups split yellow or green peas

5 cups water

2 bay leaves

2 teaspoons salt, or less

½ virgin olive oil

1 lemon

1 teaspoon prepared mustard-optional

1 medium onion cut in four wedges
1 celery stalk

Freshly ground black pepper to taste

For decoration

1 Medium red onion cut into round thin slices

Flat parsley or basil  

Preparation method 

Pre-boil yellow peas for five minutes and discard the first water. Rinse and put them in a saucepan with cold water just to cover, add the onion cut in four sections, celery, bay leaves and salt.

Bring to a boil reduce heat and simmer, for about an hour.

Stir occasionally and care should be taken to avoid sticking in the bottom of the saucepan.

Add water gradually if needed. But it has to be thick and smooth.
When done, remove from the heat and discard onion, celery and bay leaves.

Let the fava cool about 30 minutes.

Just before serving, stir in a little water if it is too thick and add the olive oil, the lemon juice, mustard, oregano, salt and pepper.

Taste and adjust the seasoning.

Sprinkle with fresh chopped flat parsley, black olives, or capers and thin sliced red onion and drizzle with virgin olive oil.

Fava is usually eaten cold as a main course or as appetizer