Fava meatballs with tomato sauce and capers
Ingredients
For fava
- 6 cups Voion fava
- 1 1/2 lt water
- 3/4 cup chopped onion
- 1/2 - 3/4 cup olive oil
For meatballs
- 6 cups cooked fava beans
- 1 1/2 cup semolina
- 1/2 cup chives
- 1/4 cup chopped mint
- 1/2 cup chopped parsley
- 1/2 cup semolina for flour
- 1/2 cup olive oil for frying
For the tomato and caper sauce
- 1 cup caper
- 1/2 cup chopped green chives
- 1 can of tomatoes or 1 cup fresh tomatoes (peeled)
- 1/2 cup olive oil
- 1/4 cup White wine
- 2 laurel leaves
- 2 cloves garlic, finely chopped
- salt and pepper
Procedure
How to prepare fava
- Boil the fava together with the onion in a medium-sized saucepan with cold water. Simmer for 40-60 minutes, until the fava is so soft that it dissolves easily.
- Mix in the blender and make a porridge. Season with salt and pepper and if necessary, add a little water.
- When it is ready, and while it is still hot, mix it with the olive oil. Let it "rest" for a while, until the fava drinks all the water.
For meatballs
- Mix all the ingredients
- Shape into 1.5 - 2 cm balls.
- Flour them with the semolina, and fry them in hot oil until they get a golden color and become crispy.
- Drain on kitchen paper and serve separately from the sauce.
For the tomato and caper sauce
- Rinse the capers with water and drain them well in a colander.
- Heat the oil in a saucepan, fry the onion and garlic, add the wine
- Add the tomato, capers, laurel leaves and simmer for half an hour until the sauce sets.
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