Preparation time: 10 minutes
Cooking time: 35 minutes
½ kg Santorini fava (PDO) (it has a more delicate taste than other varieties)
1 whole onion
a little salt
For the ‘marriage’ (the traditional Greek expression for this accompaniment)
3 onions, sliced in rings
3 tablespoons capers
4 tablespoons olive oil
4 tablespoons Kalamata Balsamic Cream
a pinch of salt
Boil the fava in a large saucepan with 1lt of water, the whole onion and a little salt. When it has thickened and most of the water is gone, let it cool and puree it until uniformly smooth with a hand blender.
Heat the oil in a large frying pan, add the onion and a teaspoon of sugar. Sautee the onion until soft. Next add the capers, the balsamic cream and a pinch of salt. Stir fry well until the onion caramelizes. Serve the fava with the onion, capers and cream sauce left in the pan. Last, sprinkle each dish with a little fresh or dried thyme.