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Spring fresh pea puree with herbs and olive oil recipe

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Ingredients

Adjust Servings:
2 cups (290 g) fresh or frozen shelled Peas
½ cup (120 ml) ouzo, or 1 Star Anise pod
¼ cup (13 g) chopped fresh Parsley
2 tablespoons chopped fresh Tarragon
½ to ⅔ cup (120 to 160 ml) extra-virgin Greek Olive Oil
1 Lemon Juice , plus more as needed, strained
Greek Sea Salt or kosher salt
Freshly ground Black Pepper
2 tablespoons chopped fresh Chives or red onion
Scant 1 teaspoon whole Pink Peppercorns
2 tablespoons crumbled Greek Feta Cheese

Spring fresh pea puree with herbs and olive oil recipe

  • Serves 3
  • Medium

Ingredients

Directions

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Fava is one of the all-time classic Greek meze recipes, most often made with yellow split peas cooked until they disintegrate into a puree. There are a few regional fava recipes: for example, a green split pea puree from the island of Lesvos, and koukofava, broad bean puree, from Crete. Here’s a contemporary idea that calls for using fresh or frozen peas. It works well as a sandwich spread or spooned over bruschetta, and it pairs beautifully with ouzo-seared shrimp or grilled or fried seafood.

Steps

1
Done

Place the peas in a medium saucepan and add water to cover and the ouzo or star anise. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer until tender, about 3 minutes for fresh peas, 3 to 5 minutes for frozen. Drain (discard the star anise, if you used it).

2
Done

Transfer the hot peas to the bowl of a food processor. Add the parsley and tarragon. While pulsing on and off, add enough of the olive oil and lemon juice in alternating increments to achieve a smooth, silky puree. Season with salt and black pepper to taste.

3
Done

Transfer the fava to a serving dish and garnish with the chives, pink peppercorns, and feta.

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