Santorini Fava

Pasos

1. Rinse the yellow split peas in a strainer until the water runs clear, then drain them well.
2. Slice the yellow onion and sweat it gently in a saucepan with a drizzle of olive oil, until it becomes translucent and soft, without significant browning.
3. Add the lightly crushed garlic, split peas, bay leaf, and cold water, then bring to a simmer, skimming the foam that rises to the top at the beginning.
4. Simmer over low heat, with the pot partially covered, until the peas are easily crushed with a spoon and the mixture is thick and soft.
5. Remove the bay leaf, season with salt and pepper, then blend while gradually adding the olive oil until you have a smooth, shiny, and coating texture.
6. Add the lemon juice little by little, taste, then adjust the seasoning to obtain a smooth but bright puree.
7. Let cool slightly: the fava should thicken a little while remaining creamy, like a very soft puree.
8. Serve in a shallow bowl or ceramic dish, with the finely sliced red onion, drained capers, chopped parsley, a drizzle of olive oil, and a final squeeze of lemon.