Fava from peas
Description
The dish is prepared without unnecessary complications. Fava is a grain legume crop believed to originate from the Mediterranean region. It is not widely known to many people. Nevertheless, a dish popular in many countries is named after it — a porridge made from fava beans, very similar to the more common pea porridge. That is why I suggest preparing pea fava as an alternative to a Mediterranean dish. There are very few ways to prepare fava from peas, and the differences lie only in the added ingredients and the presentation of the dish. The recipe impresses with its simplicity and the availability of ingredients. The only essential requirement for successful preparation is soaking the peas, preferably overnight. It's best to use split peas. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients for making fava from peas.
- 2
Step 2
Rinse the split peas thoroughly. Cover with water and let soak for several hours — preferably overnight.
- 3
Step 3
Transfer the swollen peas to a saucepan.
- 4
Step 4
Pour in water and place over heat. Do not cover with a lid. Bring to a boil, reduce the heat, and skim off the foam, which will be abundant.
- 5
Step 5
Cook the pea porridge over low heat, covered. Season with salt to taste. The peas should soften completely.
- 6
Step 6
After slightly cooling, blend the peas with a blender until you get a pea puree consistency. At first glance, the porridge will appear liquid. Let it cool thoroughly and it will thicken.
- 7
Step 7
Transfer the dish to a plate. In the classic version, you can drizzle with vegetable oil. Decorate and garnish. I have red onion and olives. Serve hot or cold.