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Southern Italian Fava Bean Purèe (Maccu)
5 min (plus 1 hr bean-soaking time) prep time
1 hr 5 min cook time
6servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renee Comet
How to Make Southern Italian Fava Bean Purèe (Maccu)
Maccu is a popular dish in Amy Riolo's ancestral homeland of Calabria, Italy. The word calabria is derived from a Byzantine term meaning “fertile land.” This region lives up to its name with rich agricultural traditions that continue today. The word maccu comes from the dialect word for “mashed” and refers to a purée that is made of fava beans, one of the world’s oldest agricultural crops. Fresh and dried fava bean dishes are served in Calabria for St. Joseph’s Day. Serve this appetizer alone, drizzled with olive oil as a side dish, or with crackers, flatbread, or Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds. Use first cold-pressed olive oil and pecorino Crotonese—a high-quality, aged sheep-milk cheese from Calabria, if possible. This dish, like many popular Italian appetizers, can be served hot or at room temperature. Chickpeas and cannellini beans can be substituted for the fava beans.
5 min (plus 1 hr bean-soaking time) prep time
1 hr 5 min cook time
6servings
1/3 cup
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Step-By-Step Instructions:
- Place beans, onion, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender, approximately 1 hour.
- Drain beans and place in a food processor with cheese, 1 tablespoon. olive oil, and fennel seeds. Purée until smooth. Taste and season with crushed red chile flakes, salt, and pepper.
- Spoon onto a serving platter and smooth out the top with a spatula. Drizzle with remaining 1 tablespoon. olive oil, and sprinkle crushed red chile flakes and fennel seed on top, if desired.
Nutrition facts
6 Servings
-
Serving Size
1/3 cup
- Amount per serving Calories 80
-
Total Fat
5g
- Saturated Fat 1g
- Sodium 120mg
-
Total Carbohydrate
6g
- Dietary Fiber 2g
- Total Sugars 1g
- Protein 2g
- Potassium 90mg
- Phosphorous 45mg
Ingredients
peeled, dried fava beans, soaked in boiling water for 1 hour and drained
2/3 cup
small onion, quartered
1
dried bay leaf
1
Pecorino Romano cheese
2
extra virgin olive oil (preferably first cold-pressed), divided
2 tbsp
fennel seeds, plus extra for garnish
1 tsp
Crushed red chile flakes, to taste
1
unrefined sea salt
1/8 tsp
freshly ground black pepper
1/4 tsp
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