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Step by Step Instructions
  • Step 1: Shell and skin the yellow split peas and boil on low heat until they get pulpy and make a soft and velvety sauce.
  • Step 2: Beat the paste in a food processor until completely homogeneous and smooth.
  • Step 3: Prepare the caper sauce as follows: sauté the onion for 1-2 minutes, add the capers after having rinsed them well under tap water, continue sautéing for 2-3 minutes and add the tomato, tomato paste, wine, a pinch of salt and pepper, cover the saucepan and simmer for 12-15 minutes.
  • Step 4: Serve the fava in a platter, pouring the hot caper sauce in the center and also adding 2-3 drops of olive oil.
Ingredient List
  • 400g fava
  • 1.200ml of water
  • 1 ripe tomato - peeled and cubed
  • 20g tomato paste
  • 1 grated onion
  • 50g capers soaked in water
  • 100ml white wine
  • sea salt flakes
  • ground black pepper
  • extra virgin olive oil

Fava beans combined with sautéed capers

  • Preparation
  • Cooking
  • 4
The original fava recipe, with the exquisite flavour that is typical in the Santorini volcanic island, acquires a stronger taste once combined with the wild capers from the Cyclades islands.
Product Qty
Tomato paste from Santorini "D. Nomikos" 410g
Wild capers from Tinos "Valsamo" 110g
Premium sea salt from Mesologgi «Fleur de Sel» "Trikalinos" 100g
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