{"id":4273,"date":"2026-08-03T22:06:36","date_gmt":"2026-08-03T22:06:36","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/fava-santorinis\/"},"modified":"2026-08-03T22:06:36","modified_gmt":"2026-08-03T22:06:36","slug":"fava-santorinis","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/fava-santorinis\/","title":{"rendered":"Fava Santorinis"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  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#c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-stages{display:grid;gap:18px}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-stage-card{\n  --stage-tone:#73542d;\n  --stage-tone-rgb:115,84,45;\n  --stage-bg:#f8f3ea;\n  --stage-pill:#fcf8f1;\n  --stage-border:#ded0bb;\n  overflow:hidden;\n  border:1px solid #ded6ca;\n  border-radius:18px;\n  background:var(--tsh-paper-warm);\n  box-shadow:0 1px 2px rgba(38,32,24,.035),0 12px 30px rgba(38,32,24,.05);\n}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree 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86%);\n}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border:1px solid rgba(255,255,255,.42);border-radius:50%;background:linear-gradient(145deg,var(--stage-tone),rgba(25,38,34,.9));box-shadow:0 5px 13px rgba(25,38,34,.12);color:#fff;font-size:11.5px;font-weight:820;letter-spacing:.035em;line-height:1}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-stage-time{padding:6px 11px;border:1px solid var(--stage-border);border-radius:999px;background:rgba(255,255,255,.72);box-shadow:inset 0 1px 0 rgba(255,255,255,.9);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree 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.tsh-step>div{max-width:920px}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-step-no{position:relative;z-index:1;display:grid;width:36px;height:36px;place-items:center;border:1px solid rgba(var(--stage-tone-rgb),.22);border-radius:50%;background:#fff;box-shadow:0 4px 11px rgba(25,38,34,.08);color:var(--stage-tone);font-size:11px;font-weight:850;letter-spacing:.025em;line-height:1}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:16px;font-weight:790;letter-spacing:-.012em;line-height:1.34}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:10px;padding:6px 10px;border:1px solid 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var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-control 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auto;height:3px;background:var(--practical-tone)}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree 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details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-faq-top::after{display:none}\n  #recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-describedby=\"recipe-summary-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Pur\u00e9 amarillo sedoso para el meze<\/p><h2 class=\"tsh-title\" id=\"recipe-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><span class=\"tsh-title-main\"><b>Fava Santorinis<\/b> \u2014 pur\u00e9 de Santorini,<\/span><span class=\"tsh-title-accent\">con lim\u00f3n, aceite de oliva, cebolla roja y alcaparras<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">La Fava Santorinis se cuece con cebolla y laurel hasta que los granos se deshacen por completo, y reposa antes de triturarse con lim\u00f3n y aceite de oliva. Se termina con cebolla roja, alcaparras y or\u00e9gano; la textura correcta forma surcos suaves.<\/p><ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\"><li>Crema untable y meze<\/li><li>Cocina griega<\/li><li>Cocci\u00f3n y triturado<\/li><li>F\u00e1cil<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fava-Santorinis-\u2014-Santorini-yellow-split-pea-puree-3.webp\" alt=\"Vista amplia del cuenco de fava con surcos suaves, cebolla roja, alcaparras, or\u00e9gano, aceite de oliva y pan.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>El plato poco profundo muestra los surcos suaves del pur\u00e9, el aceite final, las alcaparras, la cebolla y el pan.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Cantidad, tiempos y estimaci\u00f3n nutricional\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>6 porciones de entrante<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo pasivo<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>1 h 20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 300 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida por la receta\"><a href=\"#resumen-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Resumen<\/a><a href=\"#ingredients-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Ingredientes<\/a><a href=\"#preparation-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Preparaci\u00f3n<\/a><a href=\"#controles-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Puntos de control<\/a><a href=\"#practica-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Servicio y conservaci\u00f3n<\/a><a href=\"#faq-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Preguntas frecuentes<\/a><a href=\"#nutrition-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Valores nutricionales<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"resumen-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"resumen-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Sabor, textura y l\u00f3gica de la receta<\/p><h3 id=\"resumen-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Conseguir un pur\u00e9 liso que no se vuelva seco ni compacto<\/h3><p class=\"tsh-head-copy\">Cocci\u00f3n lenta, retirada de la espuma, diez minutos de reposo y agua caliente a\u00f1adida poco a poco dan una textura sedosa.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La Fava Santorinis es un meze griego liso elaborado con fava seca de Santorini, no con habas verdes frescas. Los granos se enjuagan y se cuecen con cebolla y laurel hasta que se desintegran por completo. Solo entonces se trituran. Una batidora no puede corregir una cocci\u00f3n insuficiente: los centros todav\u00eda firmes se convierten en part\u00edculas granuladas, incluso si se a\u00f1ade m\u00e1s aceite. La suavidad empieza en la olla, no en la potencia del aparato.<\/p><p>Cuando el agua se acerca al hervor aparece una primera espuma que se retira. Despu\u00e9s la cazuela permanece destapada sobre fuego bajo. A medida que el l\u00edquido se evapora, la mezcla necesita m\u00e1s atenci\u00f3n porque el almid\u00f3n espeso se pega con facilidad al fondo. Al terminar debe parecer una papilla fluida, con algo de agua libre, y no una masa seca. Se retira el laurel y se deja reposar diez minutos para que el almid\u00f3n se relaje y espese sin calor adicional.<\/p><p>Antes de triturar se a\u00f1aden 50 ml de aceite de oliva, zumo de lim\u00f3n, sal y pimienta. Una batidora de brazo produce una textura regular; solo cuando haga falta se incorporan 30\u201380 ml de agua muy caliente, poco a poco. El punto correcto cae lentamente de la cuchara y conserva surcos blandos en la superficie. Si forma un bloque firme cuando a\u00fan est\u00e1 caliente, quedar\u00e1 mucho m\u00e1s compacto al enfriarse.<\/p><\/div><div class=\"tsh-prose\"><p>La cebolla roja, las alcaparras, el or\u00e9gano y los 30 ml de aceite restantes se reservan para el servicio. Crean contrastes claros con la dulzura de la base: crujiente de cebolla, salinidad de alcaparra y aroma seco del or\u00e9gano. El pur\u00e9 puede prepararse la v\u00edspera, pero las guarniciones se mantienen separadas. Despu\u00e9s de refrigerar se endurece; un poco de agua caliente y aceite de oliva, incorporados gradualmente, devuelven la textura adecuada.<\/p><p>El nombre fava puede causar confusi\u00f3n fuera de Grecia, por lo que la materia prima debe quedar clara desde el principio. La Fava Santorinis DOP procede de un cultivo concreto y aporta un car\u00e1cter propio; los guisantes amarillos partidos permiten reproducir la t\u00e9cnica, pero no convierten el resultado en el mismo producto protegido. La cebolla amarilla se cuece junto a los granos y desaparece dentro del pur\u00e9, aportando dulzor sin dejar trozos. No se sofr\u00ede antes, ya que el objetivo es una base limpia y p\u00e1lida. El lim\u00f3n se a\u00f1ade despu\u00e9s de cocer para que la acidez no retrase el ablandamiento. Al triturar, la batidora se mantiene sumergida para no incorporar una espuma excesiva. El plato de servicio poco profundo aumenta la superficie disponible para el aceite y las guarniciones, pero el pur\u00e9 no debe extenderse en una capa tan fina que se enfr\u00ede de inmediato. Las alcaparras se enjuagan para controlar la sal y se distribuyen solo al final.<\/p><p>Para un servicio a temperatura ambiente, la base se extiende poco antes de comer. Si permanece mucho tiempo destapada, se forma una pel\u00edcula en la superficie. Una cucharada de agua caliente y un hilo de aceite, mezclados con suavidad, recuperan el brillo sin volver a triturar.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Claves para un buen resultado\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Granos totalmente deshechos<\/h4><\/div><p>El triturado empieza solo cuando no queda ning\u00fan centro firme.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Reposo de 10 minutos<\/h4><\/div><p>El almid\u00f3n se estabiliza y espesa sin riesgo de pegarse al fondo.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Surcos suaves<\/h4><\/div><p>El pur\u00e9 cae despacio de la cuchara y no forma una masa r\u00edgida.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"ingredients-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componentes medidos<\/p><h3 id=\"ingredients-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Ingredientes para 6 porciones de entrante<\/h3><p class=\"tsh-head-copy\">Las cantidades y las preparaciones corresponden al rendimiento y a cada paso del m\u00e9todo.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-1-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><h4 id=\"ingredients-groupe-1-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Pur\u00e9 de fava<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>de Fava Santorinis DOP enjuagada<small>Como alternativa, usar guisantes amarillos partidos y dejar claro que es una adaptaci\u00f3n.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>de cebolla amarilla cortada de forma gruesa<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>hoja de laurel<\/span><\/li><li><span class=\"tsh-amount\">1,1 l<\/span><span>de agua<small>Prever tambi\u00e9n agua muy caliente para ajustar la textura.<\/small><\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>de aceite de oliva virgen extra<small>Dividir entre el triturado y el acabado.<\/small><\/span><\/li><li><span class=\"tsh-amount\">40 ml<\/span><span>de zumo de lim\u00f3n reci\u00e9n exprimido<\/span><\/li><li><span class=\"tsh-amount\">4 g<\/span><span>de sal fina<\/span><\/li><li><span class=\"tsh-amount\">1 cucharadita<\/span><span>de pimienta negra molida<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-2-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><h4 id=\"ingredients-groupe-2-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Guarnici\u00f3n<\/h4><ul><li><span class=\"tsh-amount\">60 g<\/span><span>de cebolla roja picada fina<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>de alcaparras enjuagadas y escurridas<\/span><\/li><li><span class=\"tsh-amount\">1 cucharadita<\/span><span>de or\u00e9gano griego seco<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> ninguno en los ingredientes indicados.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> cazuela pesada, cuchara fina para retirar la espuma, batidora de brazo, plato hondo y poco profundo para servir.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Seguridad.<\/strong> Enfriar las sobras antes de 2 horas y conservarlas 3\u20134 d\u00edas. Para servir caliente, recalentar hasta 74 \u00b0C.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"preparation-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 pasos ejecutables<\/p><h3 id=\"preparation-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Preparaci\u00f3n, cocci\u00f3n y servicio<\/h3><p class=\"tsh-head-copy\">Cada paso incluye un tiempo, una temperatura o una se\u00f1al observable cuando ese dato cambia el resultado.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"phase-1-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"phase-1-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Cocci\u00f3n de la fava<\/h4><span class=\"tsh-stage-time\">aprox. 50 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Enjuagar y comenzar la cocci\u00f3n<\/h4><p>Enjuagar la fava hasta que el agua salga casi clara. Colocarla en una cazuela pesada con 150 g de cebolla, el laurel y 1,1 l de agua.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Retirar la espuma y cocer suavemente<\/h4><p>Llevar poco a poco a hervor suave y retirar la primera espuma. Cocer destapado a fuego bajo durante 40\u201350 minutos, removiendo con mayor frecuencia al final, hasta que los granos se deshagan y quede un poco de agua libre.<\/p><span class=\"tsh-cue\">La mezcla parece una papilla fluida y ya no contiene centros firmes.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-2-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"phase-2-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Triturado, ali\u00f1o y acabado<\/h4><span class=\"tsh-stage-time\">aprox. 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Reposar antes de triturar<\/h4><p>Retirar el laurel y dejar la cazuela en reposo 10 minutos. El almid\u00f3n se estabiliza y la mezcla espesa sin adherirse.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Triturar hasta obtener una textura lisa<\/h4><p>A\u00f1adir 50 ml de aceite de oliva, zumo de lim\u00f3n, sal y pimienta. Triturar con batidora de brazo hasta que quede completamente homog\u00e9neo, a\u00f1adiendo 30\u201380 ml de agua muy caliente solo si es necesario.<\/p><span class=\"tsh-cue\">El pur\u00e9 cae lentamente de la cuchara y forma surcos suaves, no un bloque firme.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>A\u00f1adir la guarnici\u00f3n al servir<\/h4><p>Extender la fava caliente en un plato hondo. Repartir cebolla roja, alcaparras, or\u00e9gano y los 30 ml de aceite restantes. Servir con pan.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controles-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"controles-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Referencias medibles y visibles<\/p><h3 id=\"controles-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Puntos de control y correcciones<\/h3><p class=\"tsh-head-copy\">El tiempo orienta la cocci\u00f3n; la temperatura, la textura y el aspecto confirman el resultado.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cocci\u00f3n<\/p><strong>40\u201350 min<\/strong><p>Los granos deben desintegrarse por completo.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Reposo<\/p><strong>10 min<\/strong><p>La mezcla espesa sin calor adicional.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Agua de ajuste<\/p><strong>30\u201380 ml si hace falta<\/strong><p>Se a\u00f1ade muy caliente y poco a poco.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Consistencia final<\/p><strong>surcos suaves<\/strong><p>El pur\u00e9 se desliza lentamente de la cuchara y no se mantiene como un bloque.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemas habituales y correcciones<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">El pur\u00e9 queda granuloso<\/td><td data-label=\"Causa probable\">Los granos no estaban totalmente tiernos antes de triturar.<\/td><td data-label=\"Correcci\u00f3n\">Continuar la cocci\u00f3n con un poco de agua hasta eliminar los centros firmes.<\/td><\/tr><tr><td data-label=\"Problema\">El pur\u00e9 est\u00e1 demasiado espeso<\/td><td data-label=\"Causa probable\">Se evapor\u00f3 demasiada agua o se dej\u00f3 enfriar mucho.<\/td><td data-label=\"Correcci\u00f3n\">Incorporar poco a poco agua caliente y algo de aceite de oliva.<\/td><\/tr><tr><td data-label=\"Problema\">El fondo se pega<\/td><td data-label=\"Causa probable\">No se removi\u00f3 con suficiente frecuencia al final.<\/td><td data-label=\"Correcci\u00f3n\">Bajar el fuego y remover m\u00e1s a menudo a medida que espesa.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"practica-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"practica-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de cocinar<\/p><h3 id=\"practica-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Servicio, conservaci\u00f3n y sustituciones \u00fatiles<\/h3><p class=\"tsh-head-copy\">Las indicaciones pr\u00e1cticas corresponden a esta versi\u00f3n concreta de la receta.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Servir caliente o a temperatura ambiente como meze, acompa\u00f1ado de pan.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Guardar 3\u20134 d\u00edas en la nevera; el pur\u00e9 se endurece claramente con el fr\u00edo.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparaci\u00f3n anticipada<\/h4><p>La base puede hacerse la v\u00edspera; cebolla, alcaparras, or\u00e9gano y aceite final se a\u00f1aden al servir.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Recalentado<\/h4><p>Calentar con suavidad, a\u00f1adiendo 30\u201360 ml de agua y removiendo hasta alcanzar 74 \u00b0C en el centro.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"substitutions-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-swap-head\"><h4 id=\"substitutions-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Sustituciones pr\u00e1cticas y sus efectos<\/h4><p>Una sustituci\u00f3n es \u00fatil solo cuando se explica su efecto sobre el sabor, la textura o el tiempo.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Fava Santorinis DOP<\/dt><dd><strong>Guisantes amarillos partidos corrientes.<\/strong> El pur\u00e9 sigue siendo posible, pero la materia prima protegida es distinta y quiz\u00e1 necesite algo m\u00e1s de agua.<\/dd><\/div><div><dt>Alcaparras<\/dt><dd><strong>Aceitunas kalamata picadas finas.<\/strong> Aportan una salinidad m\u00e1s afrutada y menos punzante.<\/dd><\/div><div><dt>Cebolla roja cruda<\/dt><dd><strong>Cebolla roja remojada 10 min en agua fr\u00eda.<\/strong> Mantiene el crujiente con un picante m\u00e1s suave.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"faq-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Respuestas pr\u00e1cticas<\/p><h3 id=\"faq-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Preguntas frecuentes: Fava Santorinis<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfEs un pur\u00e9 de habas verdes frescas?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. La receta usa fava seca de Santorini; los guisantes amarillos partidos son una sustituci\u00f3n, no el mismo ingrediente.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPor qu\u00e9 se endurece en la nevera?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>El almid\u00f3n fr\u00edo retiene m\u00e1s agua. El agua caliente y el aceite de oliva devuelven la flexibilidad.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\" aria-labelledby=\"nutrition-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Estimaci\u00f3n por porci\u00f3n<\/p><h3 id=\"nutrition-title-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">Valores nutricionales<\/h3><p class=\"tsh-head-copy\">C\u00e1lculo realizado con todas las cantidades utilizadas y dividido seg\u00fan el rendimiento real de la receta.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 300 kcal<\/dd><\/div><div><dt>Hidratos de carbono<\/dt><dd>\u2248 36 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 12 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 420 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porci\u00f3n:<\/strong> 1 porci\u00f3n (unos 180 g). <strong>Al\u00e9rgenos principales:<\/strong> ninguno en los ingredientes indicados. Valores aproximados calculados con datos de referencia; las marcas, la absorci\u00f3n y el reparto de porciones pueden modificar el resultado real.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Resultado final<\/p><p class=\"tsh-close-quote\">Pur\u00e9 amarillo y sedoso con cebolla, alcaparras, lim\u00f3n y aceite de oliva.<\/p><p class=\"tsh-close-copy\">Una fava lograda necesita granos completamente tiernos y una textura detenida en el punto de los surcos suaves, antes de a\u00f1adir las guarniciones.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Fava Santorinis \u2014 pur\u00e9 de Santorini, con lim\u00f3n, aceite de oliva, cebolla roja y alcaparras\",\n  \"description\": \"La Fava Santorinis se cuece con cebolla y laurel hasta que los granos se deshacen por completo, y reposa antes de triturarse con lim\u00f3n y aceite de oliva. 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Colocarla en una cazuela pesada con 150 g de cebolla, el laurel y 1,1 l de agua.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Retirar la espuma y cocer suavemente\",\n          \"url\": \"#step-02-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\",\n          \"text\": \"Llevar poco a poco a hervor suave y retirar la primera espuma. Cocer destapado a fuego bajo durante 40\u201350 minutos, removiendo con mayor frecuencia al final, hasta que los granos se deshagan y quede un poco de agua libre. La mezcla parece una papilla fluida y ya no contiene centros firmes.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Triturado, ali\u00f1o y acabado\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Reposar antes de triturar\",\n          \"url\": \"#step-03-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\",\n          \"text\": \"Retirar el laurel y dejar la cazuela en reposo 10 minutos. El almid\u00f3n se estabiliza y la mezcla espesa sin adherirse.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Triturar hasta obtener una textura lisa\",\n          \"url\": \"#step-04-es-gr-fava-santorinis-santorini-yellow-split-pea-puree\",\n          \"text\": \"A\u00f1adir 50 ml de aceite de oliva, zumo de lim\u00f3n, sal y pimienta. 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