Maccu di fave
Dried broad bean purée with wild fennel
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.
The story
Maccu was the daily food of the Sicilian countryside for centuries, and it is still made for the feast of San Giuseppe on 19 March, when households clear their larders of dried beans before spring. It is a dish that depends on its finishing oil: a thick, earthy purée and a bright green pour.
Ingredients
Method
1Soak
Soak the beans in cold water for a few hours or overnight if the packet suggests it. Drain.
2Simmer
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.
3Season 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.
Tips for success
- Stir often towards the end: the purée sticks easily.
Variations
- Stir in broken spaghetti cooked in the maccu for a heartier dish.
- Leftovers set firm: slice and fry in olive oil until crisp.
Making ahead and storing
Keeps for 4 days in the fridge; loosen with hot water when reheating.
What to drink
A Nero d’Avola.
Maccu di fave: your questions
Where can I buy dried fava beans?
Look for split, skinless dried broad beans in Italian, Middle Eastern or Greek shops (sold as fava or ful).
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