Mashed Yellow Split Peas (Fava) with Tomato-Braised Capers - Greek xp

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Mashed Yellow Split Peas (Fava) with Tomato-Braised Capers - Greek

1/2 lb. yellow split peas

1 tbsp. salt

1 tsp. dried oregano

Sauce:

1/2 c. fresh, dried, or pickled capers

1/3 c. olive oil

2-3 medium onions, chopped

2 c. fresh or good-quality canned tomato puree

1/2 tsp. minced fresh chili pepper, or dried red pepper flakes

1 tbsp. sugar (if pickled capers are used)

1 cinnamon stick (optional)

 

 

 

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Rinse the peas and put them in a heavy pot with cold water to cover. Add the

salt and bring to a boil. Skim, reduce the heat, add oregano, and simmer for 30-

to 45 minutes, or until the peas absorb most of the water and turn into a smooth

paste.

 

Note: Don't leave fava to cook unattended. These peas have the tendency to stick

to the bottom of the pan and burn. Stir frequently and add more water if needed.

 

Remove from the heat and let cool for about 15 minutes.

 

The mixture thickens, and can even be cut into shapes.

 

If you are using fresh capers, soak them in cold water for at least 30 minutes,

then blanch briefly in boiling water. Rinse again with cold water and drain.

Dried capers also need to be soaked for 30 minutes; pickled and soaked capers

should be rinsed well and blanched briefly to rid them of their salty taste.

 

In a deep skillet, heat the oil over medium heat and saute' the onion until

tender, about 5 minutes. Add the tomato pure'e, capers, chili pepper, sugar, and

cinnamon stick. Lower the heat and simmer until the sauce thickens and the

capers are tender, about 10 to 15 minutes. Remove the cinnamon stick, taste, and

season with salt, if necessary.

 

Serve the fava in a bowl and the caper sauce alongside. Place 2 or 3 spoonfuls

of fava and 1 spoonful of sauce on each plate and serve.

 

Note: If you are using pickled capers, soak them in water overnight.

 

Serves 4.

 

From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Inc.,

copyright 1993 by Aglaia Kremezi).

 

Formatted by Chupa Babi for MC: 02.06.04

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