Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lentils
Fava
Caper topping
How it's done
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Lentils
Heat the oil in a pan. Add the shallots and garlic, sauté for approx. 2 mins. Add the lentils, cook briefly, add the bay leaf and rosemary. Pour in the water, bring to the boil, reduce the heat, cover and simmer the lentils for approx. 15 mins. until soft, stirring occasionally. Remove the bay leaf and rosemary, transfer the lentils to a measuring cup.
Fava
Add the lemon juice, oil, salt and pepper to the lentils, puree, allow to cool slightly.
Caper topping
Mix the lemon zest, lemon juice and all the other ingredients in a bowl. Serve the fava on a platter, add the topping.
| Serve: | Serve lukewarm or cold. |
|---|---|
| Tip: | Fava is traditionally made with fava beans or yellow split peas. |
How-tos
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