Favaballs with Tomato & Caper Sauce

These crispy fava fritters are perfectly paired with the rich tomato and caper sauce.

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Ingredients for the favaballs
6 cups fava already cooked
1 1/2 cup semolina
1/2 cup finely chopped scallions
1/4 cup chopped mint
1/2 cup chopped parsley
1/2 cup semolina for dredging
1/2 cup of olive oil for frying

Ingredients for the tomato & caper sauce
1 cup capers
1/2 cup finely chopped scallions.
1 tin of tomatoes or 1 cup fresh tomato pulp
1/2 cup olive oil
1/4 cup white wine
2 bay leaves (laurel)
2 cloves of garlic finely chopped
salt and pepper



1. Mix all the favaball ingredients then shape into 5cm diameter by 1,5-2 cm. high balls.

2.  Dredge the favaballs in semolina, fry in olive oil until golden brown and crisp.

3.  Drain on paper towels, serve with the sauce apart.

Tomato & CaperSauce:

1.  Rinse the capers in water, remove and drain very well in a colander.

2.  Heat the olive oil in a heavy skillet.

3.  Sauté the onion and the garlic; add the wine, then add the tomatoes, capers and bay leaves and simmer for half-hour in low temperature.



Use the renowned Fava from Santorini
Main ingredient: 
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