Executive Chef Yannis Κioroglou & Chef de cuisine Thodoris Kakoulis of the awarded restaurant Mylos in Firostefani present another version of the Santorinian fava that is really worth trying!

Ingredients

For cherry tomatoes confit: 

5 kg cherry tomatoes, 

2 bunches of fresh thyme,

5 tsp sunflower oil, salt, olive oil

For fried caper leaves:

sunflower oil, caper leaves 

Caper stew: 

100gr dried capers,

1 onion, 1 tbsp tomato paste,

200gr tomato sauce, olive oil,

salt, pepper

For pickled onions: 

500gr sugar,

500gr white vinegar,

1.000 gr water, pearl onions

Instructions

Line a baking dish with non-stick baking paper, spread the chopped cherry tomatoes and drizzle with olive oil, thyme and salt. Bake at 180oC for 40΄. Put rest of thyme with sunflower oil into saucepan and heat up to 60oC. When oil gets cool, drain it and add cold cherry tomatoes. Fry caper leaves in sunflower oil at 190oC. Saute the onion in olive oil, add capers, tomato paste, tomato sauce, salt, pepper; stir until the hot mixture is well combined. Once ready, add the onions and cook. 

Tip: Soak capers in cold water and change the water several times.