Fava, Horta, Trout & Ladolemono - Cooking with Chef Michael Costa – eumelia
Michael Costa, the concept chef of José Andrés' Zaytinya restaurants, visits eumelia and adds an exciting twist to this famous Greek recipe, using eumelia's extra virgin olive oil, garden-fresh...
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Ingredients
- 3 tablespoons eumelia Koroneiki extra virgin olive oil
- 1 medium onion, finely chopped
- 2 teaspoons salt
- 2 cups yellow split peas (preferably split lathyrus, if available), picked over and rinsed
- 2 bay leaves
- 1 tablespoon turmeric
- 2 larges bunches of curly green kale or other greens
- Sea salt
- 1/4 cup thinly sliced red onion
- 3 sprigs dill
- 1-2 tablespoons roasted almonds, roughly chopped
- 8-10 pitted Kalamata olives, halved
- 1 tablespoon eumelia Koroneiki extra virgin olive oil
- 1/4 teaspoon lemon zest
- 1/4 teaspoon black pepper
- 1 cup eumelia Koroneiki extra virgin olive oil
- 2/3 cup fresh lemon juice (from 3 to 4 lemons)
- 2 tablespoons Greek honey
- 1½ teaspoons sea salt
- Freshly ground white pepper
- extra for the dish: smocked marinated trout
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