Home » Macco Sicilian fave (soup dried beans)

Macco Sicilian fave (soup dried beans)

by Ada Parisi
59163 views 5 min read

I don't know if you've ever heard of the macco di fave siciliano: It is a soup dried beans 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. To help you, you will also find the VIDEO RECIPE STEP BY STEP of the bee fave macco. Today I prepared the version of the Sicilian bee fave macco that I have always 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.

The fried bee fave macco, gourmet aperitif

When preparing macco bean, make it a little’ more and try the MACCO BEAN FRIED. Just cut the Sicilian bee bee macco once cold in panes, pass the pieces into the flour and fry them. In Sicily we serve them as a gourmet treat for the aperitif. The macco bean, one of the best known recipes of soups 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.

The macco bean soup or Sicilian dried beans Sicilian is a plate with which they celebrated the end of the harvest in Sicily in past times: 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)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Procedure

First, take a look at the VIDEO RECIPE STEP BY STEP. 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. Sauté the vegetables and garlic in the extra virgin olive oil, then remove the garlic and join the well-drained dry beans. 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 to taste the bee bee macco as it is, with a little extra virgin olive oil, or add the spaghetti spezzati.

If you decide to cook pasta in macco bean, add some warm water and bring the pasta to cooking: 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!

 

Note

MATCHING: 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.

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7 comments

Giordano January 27, 2017 - 12:19

Done. Without however fennel, What a quannord is not.

Reply
Ada Parisi January 27, 2017 - 15:31

Eight years in Milan… I understand you. It was good the same though??? Best wishes to you in North Ada

Reply
Giovanni January 27, 2017 - 15:57

Good Yes, My wife nordica has enjoyed. But not as good as my mother used to make lassud, with ingredients from the garden and oil mill.

Reply
Ada Parisi 30 January 2017 - 11:41

Is’ normal… also I don't find myself in my dishes the flavors of those made by my mother in Sicily… A warm greeting, ADA

Reply
Feeling December 31, 2015 - 12:58

Hi Ada!
The macco di fave is a dish of peasant origin and poor, that has its roots in the oldest Sicilian traditions. To give a special touch we also recommend the addition of a shade of white wine ;)

Reply
Hedwig February 9, 2015 - 17:09

I know the macco di fave the only problem is to find the dried beans decent easy. Of course there are fresh frozen see I will tell. Good week ciaooo.

Reply
Sicilians creative in the kitchen February 9, 2015 - 17:36

Hedwig but there are those biologichein every supermarket, You'll find them! So you have scuseeee!!!! I embrace you and want a photo as evidence! ADA

Reply

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