Vegetables
Maccu di fave
Maccu is one of Sicily’s oldest dishes: dried broad beans slow-cooked with wild fennel and onion into a thick purée, served with a generous pour of raw extra virgin olive oil.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 500 gdried split broad beans (fava), skinless
- 2 lwater
- 1 onion, chopped
- a large handful of wild fennel fronds or the fronds of 1 fennel bulb
- Castruriali extra virgin olive oil, to serve: 1 tbsp a bowlBe generous with raw oil on each bowl.
- salt, black pepper and chilli flakes
Method
Soak. Soak the beans in cold water for a few hours or overnight if the packet suggests it. Drain.
Simmer. Put the beans, water, onion and fennel in a heavy pan. Bring to the boil, skim, then simmer gently, half covered, for 1½–2 hours, stirring often, until the beans collapse into a thick purée. Add hot water if it gets too stiff.
Season and serve. Beat with a wooden spoon (or briefly with a stick blender) until smooth. Season well and serve in bowls with plenty of raw oil, pepper and chilli.