Maccu di fave
Maccu di fave is a dense and rustic cream from the peasant tradition of Agrigento, prepared with dried fava beans reduced to a silky puree. A humble yet nourishing dish, flavored with wild fennel and enriched with a drizzle of extra virgin olive oil, it represents the essence of Sicilian cuisine rooted in the land and the seasons.
Preparation
- 1
Rinse the dried fava beans under running cold water, removing any debris.
- 2
Pour the fava beans into a large pot, cover with cold water, and bring to a boil over medium-high heat.
- 3
Reduce heat to low, add the whole wild fennel, and cook for approximately 50-55 minutes, stirring occasionally.
- 4
Once the fava beans are completely softened and crumbly, puree them with a food mill or immersion blender until you achieve a smooth and dense cream.
- 5
Season with salt and pepper to taste, stirring well.
- 6
Transfer the maccu to a deep plate and finish with a generous drizzle of extra virgin olive oil, added raw.
Chef's Tips
If the maccu becomes too thick, add hot water gradually. Wild fennel is essential to the character of this recipe: if unavailable, use a few fennel seeds as an alternative.