Santorini Fava (PDO) (14.1 oz)
Fava can be cooked in much the same way as lentils. Combine one cup fava with 1.5 cups water, bring to a boil, and simmer until the fava reaches the desired texture. It's typically cooked to a "mashed potato" consistency, but you can adjust the texture by varying the amount of cooking time and water. Fava makes a great side dish or even a main course when topped with Greek capers, onion, and a healthy drizzle of Greek olive oil.
I grew up on fava with green split peas as the others were not easy to find. It was a great lenten dinner. The yellow are a different taste experience compared to the usual green split peas. I like to change out different menu items. This time making a very nice vegetarian soup with a much lighter and a brighter taste. Added grated carrots, onions, minced fresh parsley, garlic, hot pepper flakes, lemon and of course olive oil. As the flavors melded the soup is even better the next day. The peas cooked up nicely with just enough firmness. Enjoy!
Love my fava`s
Another favorite of mine, I use this in soups & stews.
Legit Santorini fava
These carry me back to my dream Santorini fava at Franco’s on the hilltop in Pyrgos. Legit.
Haven’t used it yet
Haven’t used it yet.
This fava brought me back to many wonderful meals in Santorini. Creamy and delicious served with Santorini capers, it works either as a side dish or a full meal on it’s own. Highly recommend