Santorini Fava equals Greek Gourmet

Santorini is known globally for its magnificent yellow split peas called Fava, which are yellow and have nothing to do with the spring green fava beans 

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600 gr. of octopus (legs only)

For the fava:

1. 200 gr Santorini Fava
2. 2 shallots finely cut
3. 1 bay leaf
4. 1 garlic clove
5. 1 Tbsp. parsley
6. 1 tsp. oregano
7. 4 Tbsp.  truffle oil
8. 2 Tbsp. extra virgin Olive oil
9. salt & pepper

For the caramelized onions

1. 4 large spanish onions cut in fine slices
2. half a  cup Santorini's sweet wine VINSANTO 
3. 1 Tbsp. grapeseed oil

For the black truffle Vinaigrette

1. 1 Tbsp. balsamico
2. 4 Tbsp. olive oil
3. 1 black truffle (30gr) minced


Blanch the fava and rinse well.  In a stockpot we cover the fava with water, add the shallots, garlic, the bay leaf and cook until all the water has evaporated and the fava is soft.
We mince the fava in a food processor together with the oils.  We pass through a sieve and add the  herbs. 

In a large pan we sauté the onions for a couple of minutes and add the wine.  We continue cooking slowly until the onions are caramelized. 
In a bowl we mix together all the ingredients for the Vinaigrette and season according to our personal taste.
While fava is cooking, grill the octopus and cut in fine slices. 
In the center of a plate we put a little fava and place on top of it a tablespoon of the caramelized onions. 
We place the octopus around the plate,  drizzle with a little vinaigrette, and decorate with an edible flower or fresh herb.


If you do not have a Santorini Vinsanto available, you can use Mavrodafni, sweet Greek wine from the Peloponnese or any other sweet wine available in your pantry
Main ingredient: 
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