While I was in Greece last year, I bought a bag of the famous Santorini fava.. In summer it's traditionally matched with sliced red onion and capers, grilled octopus, or even a tomato caper sauce. Being winter in Melbourne and having a heap of home made Greek sausages I thought I'd combine the two. I made a version of spetsofai. A sausage dish with peppers and tomatoes.
To be honest I've never made fava before. I thought it would be like cooking chickpeas. I'd have to leave them soaking overnight bla bla bla. To my surprise it was pretty quick.
1/2 kilo yellow split peas (santorini ones if you can find)
2 onions chopped
7 cups water (you may need more)
2 bay leaves
1/4 cup extra virgin olive oil
Rinse the peas and place in a pot with the bay leaves, onions and water. Simmer for about 1 hour - 1 1/2, ensuring you skim the foam that forms. The peas will absorb all the water. Once they are soft pass through a sieve or if you can't be bothered do as I did and place in the food processor. (after you remove the bay leaves)
Place back in the pot and season. Add the olive oil.
Loukanika spetsofai ala Carol style
4 loukanika (you can use Greek sausages or chorizo)
4 red peppers (roasted with skin removed)
1 onion sliced
2 cloves garlic chopped
1 tbs honey
3 tbs balsamic vinegar
1/3 cup tomato passata
parsley for garnish
Saute the onions and garlic until soft. Add the sliced sausages and cook through. Add the peppers, honey, balsamic vinegar and cook for a further 2 or so minutes. Add the tomato and chili and cook for another minute. Add a splash of wine at this stage if you like. Up to you! No rules! Season to taste.
As I cooked for a crowd, I placed the fava on a chopping board with the sausages on top. Garnish with chopped parsley. Serve with pita bread…
P.S Sorry about the photo, didn't have time to be creative!