Fava is actually any leguminous pulp and not just this one specifically.

I “marry” her with carrots and onion and make it incredibly creamy!


  • 1/2 kg fava
  • 1 dry onion dry
  • 2 carrots
  • 1/2 tea cup olive oil
  • salt
For the garnish:
  • 1 medium onion, sliced


  • Soak the fava in water for 30 minutes and then drain it.
  • Put in a pan with a thick base and the cover with water (at least 5 fingers over).
  • Once boiled, skim well, stir and lower the heat.
  • Once cooked through, turn off the heat and with a wooden spoon stir constantly to make it creamy.
  • Pass the cramed fava through an immersion blender to homogenize it with carrots and onion.
  • Add the olive oil and salt.
  • Optionally, saute onions in 2 tbl. olive oil for 3-4 minutes until they become transparent.
  • Serve fava on a platter and garnish with onion slices.
  • We accompany olives.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *