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Fava Skordalia - Yellow Split Peas with Garlic |
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| Ingredients |
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2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp. salt
4-6 garlic cloves
1/2 cup extra-virgin olive oil
3-4 tlsp. red wine vinegar
3-4 tlsp. dry white wine
3-4 tlsp. dry white wine
2 tlsp. dried oregano, combined, plus more garnish
Freshly ground black pepper
1 cup chopped fresh cilantro
2-3 tlsp. pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes drained and coarsely chopped
1 2medium tomato, cored, peeled, seeded, diced and drained
2-3 green garlic bulbs or ramps (white plus most of the green parts), thinly sliced
a few sprigs of arugula coarsely chopped
a few springs of purslane or fresh flat-leaf parsley, coarsely chopped
extra virgin olive oil
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| Preparation |
| Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minute more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick
(immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve. |
excerpts from: |
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