It’s a Festival of Schinoussa Fava Recipes!

Classic Schinoussa Fava Recipe

• 500 gr fava (Schinoussan variety)
• 1,5 liter water
• 1 large onion, coarsely chopped
• 2-3 medium sized carrots
• 1 sprig rosemary
• 4-5 tablespoons olive oil
• salt and pepper to taste

Directions: Pick over dry fava. Saute vegetables in a low, large pot. Once browned, add the fava beans and rosemary and saute for a bit, then, add the water. Simmer on low heat for about an hour, removing the froth, adding a bit of water if required and stirring carefully a few times with a wooden spoon. When fluids have been absorbed and the fava has a thick consistency it is ready. Add salt and pepper and whip the fava with a wooden spatula. For a creamer consistency you may whip it in a blender or mixer on slow speed.Serve with drizzle of olive oil and chopped onion.

#2 Fava, Married

Prepare classic fava recipe (as above). And “marry” it or serve it with any of the following:

• A: With sauteed “lountza sausage” from Mykonos
• B: With anchovies, marinated with mustard seed and fennel
• C: With capers in tomato sauce
• D: With sun-dried octopus, grilled
• E: With capers and sun-dried tomato

#3 Favokeftedes (Favaballs)

Ingredients:

• 300gr classic fava (cooked as recipe above )
• 1 onion chopped dry
• 2 cloves of garlic
• a handful of fresh basil
• a little chopped parsley
• 1 egg
• a little olive oil
• sweet paprika
• 
chopped chives
• flour

Directions: Combine all ingredients in a bowl and leave in the fridge to cool thoroughly for 2 hours. Remove and make into ball. Dredge fava balls in flour to fry in olive oil on medium heat.

#4 Fava Soup

Ingredients:

• 1kg fava beans
• 1.5 dry onion
• 3 carrots
• 2 cloves of garlic
• 1 leek (only the white part)
• 2 bay leaves1 glass of white wine
• 60 ml olive oil
• 2 Knorr chicken cubes or chicken broth

Directions: Saute the vegetables together with the beans until browned. Then add the white wine. Simmer until wine is absorbed then add the bay leaves and chicken cubes/broth. Then add the water and bring to a simmer for about an hour, hour and a half.

NOTE: If you make your own chicken broth, just add the broth and not the water.