📝 About This Recipe
Transport yourself to the rustic hills of Sicily with Macco di Fave, a velvety, soul-warming legume puree that dates back to Roman times. Traditionally prepared to celebrate the festival of San Giuseppe, this dish transforms humble dried fava beans into a luxurious, buttery cream infused with the scent of wild fennel. It is a masterpiece of 'cucina povera,' proving that with patience and high-quality olive oil, a few simple ingredients can create a truly sophisticated culinary experience.
🥗 Ingredients
The Fava Base
- 500 grams Dried peeled fava beans (high quality, split and skinless)
- 1.5 liters Water (more as needed for consistency)
- 1 medium Yellow onion (finely diced)
- 1 small Carrot (finely minced)
- 1 piece Celery stalk (finely minced)
Aromatics and Seasoning
- 1 large bunch Wild fennel fronds (roughly chopped; substitute with dill and fennel seeds if unavailable)
- 1/2 cup Extra virgin olive oil (best quality Sicilian oil if possible)
- to taste Sea salt (add only toward the end of cooking)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Red chili flakes (optional for a subtle heat)
For Serving
- 200 grams Ditalini or Spaghetti broken into pieces (optional for a heartier meal)
- 2 cups Fresh bitter greens (chicory or dandelion greens, sautéed)
👨🍳 Instructions
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1
Rinse the dried fava beans thoroughly under cold running water to remove any dust or debris. Place them in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight.
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2
Drain the soaked beans and give them one final rinse. In a heavy-bottomed Dutch oven or a large clay pot, heat 3 tablespoons of extra virgin olive oil over medium heat.
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3
Add the finely diced onion, carrot, and celery (the soffritto). Sauté gently for 6-8 minutes until the vegetables are soft and translucent but not browned.
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4
Incorporate the soaked fava beans into the pot, stirring for 2 minutes to coat them in the aromatic oil.
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5
Pour in 1.5 liters of water. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Skim off any white foam that rises to the surface during the first few minutes.
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6
Add half of the chopped fennel fronds to the pot. Cover partially with a lid and let it simmer gently for about 90 minutes.
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7
Check the pot periodically; the beans should always be covered by at least an inch of liquid. Add a splash of boiling water if the mixture looks too dry.
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8
Once the beans are very soft and starting to fall apart, use a sturdy wooden spoon to vigorously stir and 'mash' the beans against the side of the pot. This is the traditional way to achieve the 'macco' (crushed) texture.
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9
For a perfectly smooth finish, you may use an immersion blender for a few pulses, but leave some texture for authenticity.
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10
If you are using pasta, cook it directly in the bean puree now. If it becomes too thick, add a little more hot water. Stir frequently to prevent the bottom from scorching.
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11
Season with sea salt, black pepper, and chili flakes. Add the remaining fresh fennel fronds and stir in another 2 tablespoons of olive oil.
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12
The final consistency should be like a thick, pourable porridge. Let the dish rest for 5 minutes off the heat before serving to allow the flavors to marry.
💡 Chef's Tips
Always add salt at the very end of cooking; salting dried legumes too early can toughen their skins. If you cannot find wild fennel, use the fronds from a regular fennel bulb and add a teaspoon of toasted fennel seeds to the soffritto. For an ultra-authentic touch, let leftovers cool in a rectangular pan until firm, then slice and fry the 'Macco Fritto' the next day. Don't skimp on the olive oil; it is as much an ingredient as a cooking medium in this dish. Use a wooden spoon to stir; it’s the traditional tool that helps break down the fava beans naturally.
🍽️ Serving Suggestions
Drizzle generously with a robust, peppery Sicilian extra virgin olive oil just before serving. Top with a pile of sautéed bitter greens like chicory or broccoli rabe to balance the sweetness of the beans. Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp Sicilian white wine, such as a Grillo or an Etna Bianco. Garnish with toasted pine nuts or a few whole cooked fava beans for textural contrast.