The term “maccu” refers to a dish made of peeled dried fava beans cooked in water and reduced to a paste. A typical peasant dish from Sicily, traditionally flavored with wild fennel and seasoned with extra virgin olive oil. It can be served as a soup or purée, enriched with vegetables, or used as a main dish by adding pasta. It requires soaking the beans for at least 12 hours and slow cooking in an earthenware pot for 3-4 hours.
Soak the peeled dried fava beans in cold water for at least 12 hours.
Drain the fava beans and transfer them to a large pot (preferably earthenware). Cover with cold water until it exceeds the beans by a few centimeters.
Add the whole or chopped onion, bring to a boil, and then simmer over very low heat for 3-4 hours, stirring occasionally and adding water if necessary.
As cooking progresses, mash some of the fava beans with a fork or an immersion blender to achieve a creamy/purée consistency, leaving some whole pieces for texture.
Add the chopped wild fennel and adjust with salt. Continue cooking to blend the flavors.
At the end of cooking, drizzle in extra virgin olive oil and mix. Adjust with black pepper if desired.
Serve hot as a soup or add your favorite pasta to make it a main dish. Alternatively, let it cool, cover with a veil of oil for preservation, and eat later in slices or fried.
Large pot (better if earthenware)
Fork or potato masher
Immersion blender (optional)
It keeps covered with a veil of oil, cooled; it can be sliced and consumed later or also fried in extra virgin olive oil.
Maccu is a traditional Sicilian dish associated with many local variations (e.g., Raffadali). The cooled purée can be preserved covered with oil and consumed in slices or fried. For an authentic result, use 100% Sicilian fava beans and cook slowly.
Italy, Sicilia
| Energy (kcal) | 269.22 |
| Carbohydrates (g) | 42.12 |
| of which Sugars (g) | 4.74 |
| Fat (g) | 2.23 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 20.21 |
| Fiber (g) | 5.55 |
| Sale (g) | 0.1 |
