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Fava with oregano pesto

I know this might get me killed but I will take my chances. You don't play with stuff like that in Greece. Traditional is traditional and no motherfather will ever change that. Even the greatest of Chefs will play a bit with classic dishes but up to a certain invisible point which they don't cross, either because the dish is already perfected or because they just want peace and longevity.

So let's try to experiment a bit and see how far can we go without effing it up completely. First things first though, we will see how the original recipe is. Heating up some olive oil (3 tbsp would be ok), saute one sliced onion (and one grated carrot as some gurus might add), add fava (250-300 gr) for a couple of minutes and then add 1,3 litres of water. Salt and pepper (you know, the spices of life) and wait for about an hour in medium to low heat until water is evaporated. Voila, you have fava! After that you can add oregano, raw onion on top, and some virgin olive oil but thats how far it goes. Oh, I forgot, leave some more water in if you want it as soup, or let it evaporate completely so you get a smoother result.

While I won't mess with the main recipe, I will add another step by making a pesto like paste which will be later embodied in the main recipe.

First let's slice an onion and two gloves of garlic. Then throw them in a saute pan with some olive oil and give them some golden color. In the meantime, slice 4-5 sun-dried tomatoes and a couple of pickles. Add them to the pan as well. Add 3 pinches of sugar and in medium heat let the content to caramelize. Finish with a tbsp of balsmaic vinegar. Leave it aside to cool up a bit.

Now take your blender container and add 150 ml of olive oil, 50 ml of water. Break 200 gr of Feta cheese, one and a half tablespoons of oregano and the caramelized foody from your pan and add them as well. Give them a good mix until you have a nice paste.

When fava is done, add the mixture into fava and stir until it's nicely blended.

I know it's not much of an improvement but it gains some qualities that there aren't in the current form of fava. Sugar makes a fine combination with the discreet sourness of sun-dried tomatoes and pickles. Garlic does its garlic things. Oregano are long time friends with feta cheese and all that combined with classic fava make a fava alter ego that I liked a lot.

Final thoughts. If you can flirt with some sweet-bitter flavors you have a dish that will fit your cooking routine. It's not that bitter but know that the sourness form sun-dried tomatoes, pickles, balsamic and oregano is a composition that leads there. The solution I came up with is add oregano last so you can fully control how much you can have. Other than that, I really think is an interesting approach to a classic dish. If I would do that again, I would certainly go for the smooth version of fava and not the soupy one. While taste wouldn't change, it would add to the eyes (It's always the eyes, chicko!).

Try it!

Enjoy it!


Ingredients


Fava

  • 250 gr Greek Fava

  • 3 tbsp Extra virgin olive oil

  • 1 carrot

  • 1 onion

  • 1,3 litres water

  • Salt - pepper


Oregano Pesto

  • 1 Onion

  • 2 gloves of garlic

  • 5 sun-dried tomatoes

  • 2 pickles

  • 3 pinches of sugar

  • 1 1/2 tbsp oregano

  • 200 gr Feta cheese

  • 150 ml Extra virgin olive oil

  • 50 ml water




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