Maccu (Maccu di fave)
Overview
Maccu is a thick Sicilian soup of dried and crushed fava beans, or broad beans, cooked with wild fennel. The split, skinned beans are soaked and then simmered slowly with onion, a little tomato in some versions, and plenty of wild fennel fronds, stirring often, until they collapse into a dense, creamy purée. It is seasoned with salt and chilli and served with a generous pour of raw olive oil on top. Some cooks add short pasta at the end. When it cools, maccu sets firm, and the leftovers are sliced and fried in olive oil, and it is also spread on bruschetta.
History
Maccu is a very old peasant food of Sicily, where fava beans were dried and stored to last through the winter and early spring. It is eaten especially on the feast of Saint Joseph on 19 March, when a version called maccu di San Giuseppe is traditionally said to use up the last dried pulses and vegetables in the larder before the new harvest. Many families share it with neighbours and the poor.
Main ingredients
Dried fava beans, wild fennel, onion, olive oil, chilli. The soup is built on fava bean purée and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Bean soups · More soups from Italy
Recipe
Method
- 1
Drain the beans and put them in a pot with the onion, fennel, tomato and 2 l water.
- 22 h
Simmer gently for 1.5 to 2 hours, stirring often, until the beans fall apart.
- 3
Beat with a wooden spoon into a thick purée, adding water if needed.
- 4
Season with salt and chilli.
- 5
Serve with plenty of raw olive oil poured over.
- ✓
Serve. About 2h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
