Voion Land Products

Fava meatballs with tomato sauce and capers


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


How to prepare fava 

  1. 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.
  2. Mix in the blender and make a porridge. Season with salt and pepper and if necessary, add a little water.
  3. 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

  1. Mix all the ingredients
  2. Shape into 1.5 - 2 cm balls.
  3. Flour them with the semolina, and fry them in hot oil until they get a golden color and become crispy.
  4. Drain on kitchen paper and serve separately from the sauce.

For the tomato and caper sauce 

  1. Rinse the capers with water and drain them well in a colander.
  2. Heat the oil in a saucepan, fry the onion and garlic, add the wine
  3. Add the tomato, capers, laurel leaves and simmer for half an hour until the sauce sets.