Fava from Santorini island with caper sauce

Savvas has an utterly Greek and savoury recipe for you(fava from Santorini island with caper sauce) with ingredients
from where else? From his traditional Greek food store located in island of Mykonos.

INGREDIENTS:

2/3 cup extra virgin olive oil “Armakadi”
1 medium onion, finely chopped
1 cup rinsed and drained “Santorini Nomikos estate” dry fava beans
5-7 cups water
Freshly ground pepper and “Chion” salt, to taste
1 tsp “Heri me Heri”dry oregano
2-3 tbsp “Pan” red vinegar

For the caper sauce
500 gr. caper (kappari), soaked and rinsed
1/2 cup “Armakadi” extra virgin olive oil
3 large onions, roughly chopped
2 tbsp tomato paste or 2 ripe large tomatoes, squashed
salt and freshly ground pepper, to taste
1/2 tsp cinnamon (optionally)

DIRECTIONS:

1. In a large saucepan heat 1/3 cup of oil.
2. Add fava beans and stir well for the oil to be evenly distributed everywhere.
3.Keep up stirring for 1-2 minutes adding enough water to cover the mix by 5 cm.
4. Cover with the lid and let boil to medium heat, then reduce heat to low, remove the lid and cook to very low heat for 1 1/2-2 hours stirring occasionally to keep the beans from sticking to the pan until it thickens and the beans are completely broken.
5. During boiling add more water as needed
6. When the fava beans are smooth and creamy like a potato puree, remove from the heat and season to taste with salt, pepper, oregano and vinegar
7. Cover with a cloth and let it sit for 1-2 hours before serving.

For the caper (kappari)
1. Season the caper from the previous night and rinse well.
2. Heat the oil in a deep frying pan and sizzle the onions in medium heat, stirring for approximately 15 minutes in very low heat or until they are translucent and slightly brow
3. Add the tomato paste and stir for five minutes until the mixture starts to thicken. Alternatively, add the freshly squashed tomatoes and simmer for 10 minutes.
4. Add the caper and stir
5. Season with salt, pepper and cinnamon to taste and simmer for approximately 15 minutes adding water if necessary, to avoid sticking to the pan.
6. Remove from the fire and let it come to room temperature.

It is served as side dish for fava or, complimentary, in a different plate, and ….. enjoy your meal!

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