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Maccú di Fave - Fava Bean Soup | by caprilemon
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Maccú di Fave - Fava Bean Soup

Maccú di fave is an ancient Sicilian soup, or puree, depending on the desired consistency. The primary ingredients are fava beans and wild fennel fronds. Wild fennel grows in abundance on the island, but also elsewhere in Europe and the Americas. Versions of simple fava dishes are eaten throughout the Mediterranean using dried split favas or yellow split peas.


Maccú di Fave - Fava Bean Soup

Ingredients: fava beans (fresh or dried), olive oil, fennel fronds, fennel seeds (optional), onions (optional), salt and pepper


Cook fresh fava beans in boiling salted water with fennel fronds until the beans are soft (approx. 3-5 minutes, depending on size and age of the beans). If you are using dried split fava beans, soak them overnight before cooking (the cooking takes much longer, 1-2 hours) . When done, drain and catch the cooking liquid. Puree the beans using the cooking liquid to adjust to the desired consistency. Salt and pepper to taste. Add olive oil before serving and garnish with fennel fronds. The soup is very filling and can be eaten as full meal with fresh bread. Fava puree goes well as a side for grilled meats and sausages, slathered on a bruschetta (Bruschetta al maccú) or with with rigatoni pasta. Enjoy!


Here is a version from the Greek Islands using yellow split peas instead of fava beans:

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Taken on June 11, 2017