Fava

1. 1 Place the fava in a colander and rinse well under cold water. Transfer it to a pot, add 850 ml water, and boil over high heat for about 5 minutes, until the liquid starts to bubble vigorously.
2. 2 Lower the heat and skim the fava with a slotted spoon for about 5–10 minutes, until foam no longer forms.
3. 3 Add the carrot and onion, cover the pot with a lid, and simmer for 50–60 minutes, until the fava thickens and absorbs all the water.
4. 4 Remove from the heat. Discard the carrot and onion.
5. 5 Season the fava with salt and pepper, add the olive oil and lemon juice, and stir with a wooden spoon until it becomes purée-like. For a smoother and more velvety result, blend the fava with an immersion blender or in a food processor.
6. 6 Transfer the fava to a serving platter, scatter the onion and oregano on top, and drizzle with the raw olive oil.