Whichever travel magazine you’re browsing this time of the year, you’ll notice that Santorini is one of the most popular article themes. Probably the most attractive island of Greece, Santorini owes its impressive and dramatic beauty to geological reasons. It is essentially what remains after an enormous volcanic explosion, which occurred some 3600 years ago and created the current geological caldera.
Santorini is well known not only to geologists and travelers but also to gourmet aficionados. Due to its fertile volcanic soil there’s intense agricultural activity on the island that produces fruits and vegetables of extreme quality and taste. It’s famous for its elegant and particular wines, its tomatoes and the cultivation of split peas, which they use to make one of their local dishes, an appetizer called “fava”!
Here’s the recipe:
“Fava” (Split pea puree)
Traditional meze dish from Santorini
300 gr yellow split peas
900 gr water
150 gr esti extra virgin olive oil
2 large onions sliced
Rinse the split peas. In a large saucepan heat 50 gr olive oil and sauté the onions for a couple of minutes. Add the split peas, water and some salt, reduce the heat and let it simmer, adding water if necessary, until the peas are very soft and the texture is of a very thick porridge. Let the peas cool for some minutes. Transfer the peas to a food processor. Process until smooth adding slowly the remaining olive oil. Season with salt and pepper and serve with caramelized onions, capers, or olive oils. And don’t forget to top it with an extra drizzle with our finest olive oil!