FROM THE GREEK GODS
These authentic dishes have been given a fresh twist
SANTORINIAN FAVA WITH CARAMELIZED PEARL ONIONS
Fava are yellow split peas mainly grown on Santorini, which give their name to this local speciality.
Serves: 8
Preparation time: 20 minutes Cooking time: 50 minutes
500g fava (yellow split peas) 2 carrots, peeled and chopped 1 large white onion, quartered 90ml extra-virgin olive oil Juice of 2 lemons
Pinch of white pepper
Sliced crusty bread, to serve For the pearl onions
Good drizzle of olive oil
200g pearl (baby or silverskin) onions, peeled
2tbsp caster sugar
1 sprig of rosemary
2tbsp red wine vinegar 200ml red wine
10g unsalted butter
For the crispy fried onions (optional) 1/2 onion, finely sliced
50ml milk
Sunflower oil, for deep-frying
25g cornflour
1 Rinse and drain the fava, then tip into a large saucepan with the carrots and onion, pour over 2 litres water and cook over a medium heat for 40–50min until really soft.
2 Meanwhile, for the pearl onions, heat the oil in a large frying pan, add the onions and sauté over a medium heat until softened but not browned. Add sugar, salt and rosemary and continue cooking until the onions are caramelized. Then add the vinegar and wine and boil until much of the liquid has evaporated and residue is syrupy. Add butter; stir until it has melted and onions are nicely glazed. 3 Drain the fava thoroughly in a colander, then transfer to a food processor or blender. Start blending on high speed, and with the machine running, add the extra-virgin olive oil in a slow, steady stream, followed by the lemon juice and salt and white pepper. Continue blending until the mixture is soft and smooth.
4 For the crispy fried onions, soak the sliced onion in the milk for 10min.
5 Meanwhile, fill a large, deep saucepan no more than halfway with sunflower oil, or a deep-fryer, and heat to 200°C. Remove onion slices from milk and pat dry with kitchen paper. Toss them in the cornflour, then deep-fry them in the hot oil for under a minute until golden brown. Drain and place on a plate lined with kitchen paper to soak up excess oil.
6 Serve the fava topped with the pearl onions, warm or at room temperature, and garnished with crispy fried onions, if liked. Accompany with sliced crusty bread.