INGREDIENTS

INSTRUCTIONS

SAUCE
Rinse the peas and put them in a heavy pot with cold water to cover. Add
the salt ad 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).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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