Macco di Fave, the traditional recipe of the rustic Sicilian soup 

Except for those who suffer from favism who must absolutely avoid this legume in any form, whether raw, dried or cooked, fava beans are a food to be included in a balanced diet because they help intestinal transit and reduce cholesterol and blood sugar. Detoxifying and diuretic, they also prevent the formation of stones. Macco di fave (Maccu, in dialect) is a typical dish of the poor Sicilian tradition, a soup of dried broad beans scented with wild fennel and, if desired, enriched with vegetables. The dried broad beans should be put in water, to soften them, the night before and cooked until creamy. "Macco" derives from the Latin "maccare" or "to reduce to mush". Once the soup is ready, it can be accompanied with slices of homemade bread or pasta, as per tradition.

INGREDIENTS

  

Half an onion

A carrot

250 g dried broad beans

400 g Swiss chard

60 g wild fennel

200 g of spaghetti or short pasta

Extra virgin olive oil to taste

Salt to taste

Pepper to taste

GUIDELINES

 

Soak the dried broad beans for at least 12 hours, so that they are softer and can cook in less time. Finely chop the onion and carrot and fry them in extra virgin olive oil for a few minutes. Add the soaked broad beans, sauté for a few minutes and cover with water. The broad beans should cook until they fall apart to form a rustic cream. When the broad beans are almost ready, add the chard cut into small pieces and the finely chopped fennel. At the end of cooking, add the pasta to the macco and cook it inside, you can use broken spaghetti, as is traditional in Sicily, or alternatively other short pasta. When the pasta is cooked, serve by adding a drizzle of raw extra virgin olive oil.