For the fava
Finely chop the onions and sauté with 1/3 of the olive oil.
Clean and wash the fava. Add the onions to the fava and the water and while it is cooking remove the «foam» created. Cook in a low heat stirring regularly.
When the fava turns creamy stir continuously so it doesn’t stick to the bottom of the pot. Finally add the salt, pepper and the rest of the oil.

For the sauce
Soak the caper leaves 2-3 times in water until they lose their bitterness but not completely.
In a pot we place the fi nely chopped onion and the olive oil under low heat until it turns clear in colour. We then place the fi nely chopped tomatoes or the tomato paste and let it soak up all the liquid.
Towards the end we add the caper leaves and let them boil for another 5 minutes. Make sure the sauce doesn’t dry up.
Finally add salt and pepper. We serve the dish adding hot fava on a plate and adding a small amount of sauce on each plate.


Recipe for 4 people
Ingredients (for the fava)

  • 1 cup of fava
  • 3 cups of water
  • 1 cup of olive oil
  • 2 medium size onions
  • salt and pepper

Ingredients (for the sauce)

  • 10 grams of dried caper leaves
  • 1 onion
  • 2 ripe tomatoes or 1 small tin of Santo tomato paste
  • 1/4 cup of olive oil