Voion Land Products

Yellow split pea puree with squid and caramelized onions

For fava

  • 200 gr. fava beans voion
  • 1 onion, white
  • 1 clove(s) of garlic
  • 2 bay leaves
  • 1.200 g water
  • 100 g olive oil
  • lemon juice, from 1 lemon
  • 1-3 pinches fleur de sel
  • pepper

For the caramelized onions

  • 2 onions, white
  • 1 pinch granulated sugar
  • 50 g apple cider vinegar
  • 2 tbsp olive oil
  • salt

For the squid

  • 370 g calamari, canned
  • 1 tbsp olive oil

For serving

  • pepper
  • Olive oil
  • lemon, slices

Execution Method

For fava 

  • Put the yellow split peas into a sieve, place them under running water, and rinse them well. 
  • Drain the yellow split peas well and transfer them to a pot. 
  • Coarsely chop the onion and garlic, and add them to the pot. 
  • Add the bay leaves and water, and place the pot over low heat.
  • Stir with a wooden spatula and bring the water to a boil.
  • Simmer the yellow split peas for 30-60 minutes until all the water is absorbed. (The boiling time depends on the type of peas you have chosen.)
  • Remove the pot from the heat and discard the bay leaves.
  • Transfer the yellow split peas to a chopper blender, while they are still hot, and add the olive oil, lemon juice, fleur de sel, and pepper.
  • Beat them at high speed until the yellow split peas are completely dissolved and you have a thick puree, and set it aside.

For the caramelized onions 

  • Cut the onions into julienne (thin strips) and transfer them to a frying pan. 
  • Add the salt, sugar, apple cider vinegar, and olive oil. 
  • Place the frying pan over medium heat and cook the onions for 15-20 minutes until they are caramelized, while stirring regularly. 
  • Remove the pan from the heat, transfer the onions to a bowl, and set them aside. (Keep the pan aside for the squid.) 

For the squid

  • Place the same frying pan over high heat and let it heat up well.
  • Drain the squid into a sieve, put them in the pan, and add the olive oil.
  • Sauté them for 1-2 minutes until nicely browned, and remove the pan from the heat.

For serving

  • Divide the yellow split pea puree among plates, and place the squid and caramelized onions on top.
  • Serve with freshly ground pepper, olive oil, and lemon slices.

Source: akispetritzikis.com

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