I do not know if you ever heard of macco Sicilian fave. This is, in essence, dried bean curd soup typical of Sicily, that occurs throughout the island in many variations: with or without the wild fennel, with or without Swiss chard or tenerumi, with or without pasta, more or less creamy. Today I prepared the version of macco Sicilian beans I've ever eaten in the family: a very creamy soup, where the beans are cooking up to discard, flavored with fresh rosemary and fennel and I put a little’ of pasta, broken spaghetti for accuracy. When you are in Sicily to prepare the fava wide Leonforte, which it is a Slow Food and Pat, traditional food product.
When preparing macco bean, make it a little’ more, because if cut into squares macco Sicilian beans that advances once cold, pass the pieces in flour and FRY are an exceptional dish, pretend and perfect for an aperitif finger food. Here my recipe found the macco di fave fried, Don't miss it. The macco bean, one of the most well-known recipes based on dried beans, It is considered to be a single plate, because it is very rich and dense nutrients you, even if he prepared with a poor ingredient. It is a dish which is celebrating the end of harvest time in the past in Sicily: a plate of macco di fave was offered to every worker from the owner of the land. I recommend, Also try macco of dried peas: sweet and delicious, of course vegan, although this I propose a little’ crispy bacon and have a look at all my SICILIAN RECIPES. Have a good day!
Macco di fave (Sicilian recipe, Vegan)Print This
- 500 grams of dried beans peeled: (best if Fava beans of type Cottoia)
- 120 grams of spaghetti spezzati
- a golden onion small
- a carrot
- a stalk of celery
- Wild fennel, to taste
- little finely chopped Rosemary
- extra virgin olive oil, to taste
- a clove of garlic
- salt and pepper, to taste
To prepare macco Sicilian fave, thoroughly rinse the dried beans and soak them for 2 hours in cold water. Dice the carrot and celery and sliced onion. Saute vegetables and garlic in extra virgin olive oil, then remove garlic and add the dried beans drained. Brown and cover with water. When the liquid begins to boil, froth it with a skimmer.
At this point, you only need to cover the macco bean with a lid and low heat cook until the beans will not begin to unravel: stir often, because i legumes tend to stick to the bottom of the pot, and add warm water every now and then because the beans tend to thicken the cooking liquid.
When you've got a thick cream and scented, with small pieces of beans inside, season with salt, Add the finely chopped Rosemary and fennel. At this point, You can decide whether you want to enjoy the macco di fave as is, with a little extra virgin olive oil, or add the spaghetti spezzati.
If you decide to cook pasta in macco bean, Add some’ of warm water and cook pasta dishes: adjust so that it is a thick and creamy texture, as the pasta and potatoes alla napoletana. Leave to rest for 5 minutes the soup and serving macco di fave after it is scented with a little extra virgin olive oil (If it were you my approval Nocellara del Belice) and freshly ground black pepper. Serve immediately.
The macco bean is delicious even without the pasta if you prefer, only served with extra virgin olive oil and black pepper, or combined with Swiss chard or Swiss chard boiled. Or, yet, allowed to cool and fried, how do you see in the recipe macco di fave fried, that will never recommend to try. Bon appétit!
THE PAIRING: A Sicilian white for a typical Sicilian dish. We suggest the freshness, the flavor and aromas of citrus and Mint Seligo White, white wine Sicily, produced with Chardonnay and Cricket from the cooperative Winery Settesoli, at Memphis, in the province of Agrigento.