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Ingredients
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Fava (Split Pea Puree)
Toppings & Garnish (Bonito & Onion)
Method
Fava (Split Pea Puree)
- 1
Rinse and sort peas
Place the yellow split peas in a fine mesh sieve and rinse under cold running water until the water runs clear. Pick through and discard any small stones or discolored peas.
- 2
Sweat onion
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the halved onion (cut side down) and sweat for 4–5 minutes, turning once, until fragrant and lightly translucent but not browned. This adds depth to the broth.
- 3
Simmer peas
Add the rinsed split peas to the saucepan along with 4 cups of water or vegetable stock and the bay leaf. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, stirring occasionally, until the peas are very soft and falling apart, about 35–45 minutes. Add more water, 1/4 cup at a time, if mixture becomes too thick before peas are fully tender.
- 4
Blend to smooth puree
Remove the bay leaf and the halved onion. If you prefer a smoother puree, transfer the cooked peas and cooking liquid to a blender or use an immersion blender and process until silky smooth. For a slightly textured fava, mash with a potato masher to desired consistency. If the puree is too thick, thin with up to 1/2 cup reserved cooking liquid or water.
- 5
Season and finish
Return the puree to low heat, stir in 2 tablespoons olive oil, 1 1/2 teaspoons salt (adjust to taste), 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Warm through for 1–2 minutes, taste and adjust seasoning. Transfer to a shallow serving bowl and smooth the top.
Toppings & Garnish (Bonito & Onion)
- 6
Quick-pickle the red onion
While the peas are cooking, finely dice 1/2 small red onion. In a small bowl combine 1 teaspoon red wine vinegar, 1 teaspoon olive oil, 1/4 teaspoon sugar, and 1/4 teaspoon sea salt. Add the diced onion, toss to coat, and let sit at room temperature for at least 10–15 minutes to soften and mellow the sharpness.
- 7
Prepare bonito flakes
Lightly fluff the bonito flakes with your fingers so they separate. Measure about 1/4 cup to have ready. Bonito will add smoky-umami notes to the creamy fava.
- 8
Assemble and finish
Make a shallow well in the center of the smoothed fava. Drizzle 1 tablespoon extra-virgin olive oil over the surface. Scatter the quick-pickled red onion evenly across the top, followed by an even layer of bonito flakes. Sprinkle the chopped parsley, if using, and finish with a grind of black pepper. Serve warm or at room temperature with crusty bread or grilled pita.