INGREDIENTS

INSTRUCTIONS

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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