Pea Fava

To make fava from peas, start by rinsing the peas thoroughly, then pound them in a basin with a pestle until the seeds break and the skins come off. Rinse and strain repeatedly until the skins are completely removed. Put the peas in a pot with 400–500 ml cold water and heat over high heat, skimming carefully until it comes to a boil. Meanwhile, peel 2 medium onions, cut them into quarters and separate them into layers. Place a non-stick pan over high heat until it is very hot, without any oil, and add the onions. Grill them for 1 minute on one side without stirring. Turn them over and grill on the other side as well. Remove from the heat, add 30 ml olive oil, mix well and add them to the pot with the boiling peas. Add 50–100 ml olive oil and simmer over very low heat for about 1 hour or longer, until the peas are very tender. Pass the entire contents of the pot through a sieve, pressing with a spoon, or purée in a food processor, slowly adding a little more olive oil to achieve a completely velvety texture. Salt to taste.