📝 About This Recipe
Hailing from the sun-drenched island of Sicily, Maccu di Fave is a rustic, velvety puree of dried fava beans that dates back to Roman times. Traditionally prepared to celebrate the feast of San Giuseppe, this dish transforms humble legumes into a luxurious, creamy masterpiece scented with wild fennel and finished with a generous pour of liquid gold olive oil. It is a testament to the beauty of 'cucina povera,' offering a deep, earthy sweetness that is both incredibly nourishing and profoundly satisfying.
🥗 Ingredients
The Base
- 500 grams Dried peeled fava beans (rinsed and soaked overnight)
- 4 tablespoons Extra virgin olive oil (high quality Sicilian oil preferred)
- 1 medium Yellow onion (finely diced)
- 1 small Carrot (finely minced)
- 1 piece Celery stalk (finely minced)
- 2 pieces Garlic cloves (smashed and peeled)
Aromatics and Liquid
- 1 large bunch Wild fennel fronds (chopped; or use 1 tsp toasted fennel seeds)
- 1.5 liters Water (or enough to cover beans by 2 inches)
- to taste Sea salt (add only towards the end of cooking)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Red chili flakes (optional for a hint of heat)
For Serving
- 2-3 tablespoons Extra virgin olive oil (for drizzling)
- 200 grams Ditalini pasta (optional; cooked separately if making 'Pasta con il Maccu')
- 1 handful Fresh bitter greens (such as chicory or dandelion, sautéed)
👨🍳 Instructions
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1
Begin by soaking the dried fava beans in a large bowl of cold water for at least 8-12 hours. This softens the beans and ensures an even, creamy texture.
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2
Drain the soaked beans and rinse them thoroughly under cold running water. Set aside.
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3
In a heavy-bottomed Dutch oven or deep terracotta pot, heat 4 tablespoons of olive oil over medium-low heat.
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4
Add the finely diced onion, carrot, and celery. Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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5
Stir in the smashed garlic cloves and red chili flakes (if using), cooking for another 1-2 minutes until fragrant.
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6
Add the drained fava beans to the pot and stir to coat them in the aromatic oil for about 2 minutes.
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7
Pour in the 1.5 liters of water. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer.
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8
Skim off any grey foam that rises to the surface during the first 15 minutes of simmering to ensure a clean flavor.
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9
Stir in the chopped fennel fronds. Cover the pot partially and let it simmer for 1.5 to 2 hours.
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10
As the beans cook, they will begin to break down. Stir occasionally with a wooden spoon, using the back of the spoon to smash the beans against the side of the pot.
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11
Once the beans have completely disintegrated into a thick, porridge-like consistency, season with sea salt and black pepper. If it looks too thick, add a splash of warm water.
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12
For a truly traditional 'Maccu,' continue stirring vigorously (the word 'maccu' comes from 'ammaccare,' meaning to crush) until the puree is smooth and creamy.
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13
If you prefer a perfectly uniform texture, you can use an immersion blender for a few pulses, but leave some texture for authenticity.
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14
Turn off the heat and let the soup rest for 5-10 minutes before serving; this allows the flavors to settle and the texture to thicken further.
💡 Chef's Tips
Always use peeled dried fava beans (without the tough outer skin) to achieve the signature creamy texture without bitterness. Do not salt the beans until they are fully cooked; salting early can toughen the skins and prevent them from breaking down. If you cannot find fresh wild fennel, use the green fronds from a regular fennel bulb plus a teaspoon of toasted, crushed fennel seeds. Leftover Maccu will firm up as it cools; it can be sliced, dredged in flour, and fried the next day as 'Maccu Fritto.' For the best flavor, use the most pungent, peppery extra virgin olive oil you can find for the final garnish.
🍽️ Serving Suggestions
Serve in warm bowls with a thick slice of toasted, garlic-rubbed sourdough bread. Stir in cooked ditalini or broken spaghetti to turn the puree into a hearty 'Pasta con il Maccu.' Top with a pile of sautéed bitter greens like chicory or broccoli rabe to balance the sweetness of the beans. Pair with a crisp Sicilian white wine, such as an Etna Bianco or a Grillo. Garnish with a few whole cooked fava beans and a dusting of Pecorino Romano for extra depth.