Fava sets by itself as it cools and can be sliced, which comes from the starch in the beans. So it has to be left slightly loose in the pan, because it reaches its full consistency as it chills. Left firm, fava turns to stone in the fridge.
Ingredients
For the fava
For the top
Method
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Cook the beans
Throw away the soaking water and cook the beans with the onion in fresh water for 60 minutes, until they break down completely.
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Add the potato
Add the potato and cook for 15 minutes more.
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Purée
Blend smooth with a hand blender.
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Finish
Add the olive oil, sugar and salt and cook, stirring, for 5 minutes. The mixture should stay LOOSE.
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Into the mould
Pour into a wetted container or dish and level it.
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Chill
Bring to room temperature and chill for 2 hours.
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Serve
Slice and top with dill, olive oil, lemon and red onion.
Tips
- Leave it loose in the pan; fava sets as it cools and one left firm turns to stone.
- Do not leave out the dill, it is the signature of fava.
- Wet the mould and the fava will not stick when you turn it out.
Nutrition
Values are per serving and approximate.