Fava is usually a puree of yellow split peas and is one of the taverna classics on the Greek table. This dish is a little more upscale. It's a luscious soup, drizzled with truffle oil and a cured Greek pork product from the southern Peloponnese (the Mani) called singlino. You can substitute singlino with prosciutto. This is a great dinner party treat: economical and delicious.
1 bag yellow split peas
1 onion, chopped
1 carrot, peeled and diced
2 bay leaves
Chicken or vegetable stock
1 ham hock
Cook fava, carrot, onions, bay leaves and ham hock in stock. Puree the soup until the fava is very tender and the soup the consistency of veloute. Adjust seasoning with salt, pepper and acid – either a bit of white or red balsamic or lemon. Remove ham hock and bay leaves before pureeing.
Garnish with thin slices of cured pork, i.e. singlino or prosciutto and drizzle in a little truffle oil.