The more fluffy and light fava you ever ate! Simply fantastic!
• 500 gr split peas
• 2 medium onions cut into thick slices
• 1½ liter water
• 1/4 teacup oil
• 1 sprig fresh thyme
For the garnish
• 2 dry arid onions
• 4 tbsp olive oil
• 2 tbsp caper
• 1 tbsp vinegar
Preparation time: 30 minutes
Cooking time: 50 minutes
Place the beans in a bowl and cover with water, Leave to soak for 30 minutes. Then drain.
Heat a pan and add the olive oil. On medium heat let the chopped onions with thyme for 7-8 minutes, so they become translucent and soft. Add the beans and water. Stir until boil. Having come to a boil, lower the heat. Remove the thyme and simmer. Every now and then skim the dark foam that comes to the surface.
Leave the beans to simmer for about 50 minutes (depending on how easy is for the beans to boil). Do not stir while simmering because it stucks on the bottom of the pan. Allow almost melted by boiling. Season with salt the fava towards the end of boiling. Then mash with the bar or in the blender. For more velvety texture we go through the fine sieve. We can serve plain with olive oil and lemon or to “marry” it of combine it.
For the “married” fava
Cut the onions over medium frame and put them in a deep pan with olive oil. Let them over medium heat for 10 minutes while stirring often to caramelize. Be careful not to become dark because they become beater. Then add the vinegar and add the capers. Mix the caramelized onions with fava. Serve and garnish top with onions.
The fava accompanies perfectly the anchovies in vinegar, marinated sardines, octopus salad, smoked mackerel etc.