‘Maccu’ is an old and poor dish, cooked in the entire Sicily island with many variations. In some village it is cooked with short pasta, some other with beans and different aromatic herbs. The tradition wants this dish as main dish the day of Saint Joseph, 19th March in Italy. This is also Father’s day for Italians.
Note: some broad beans package suggests to let them soak for 6 hours. Just check what is written on the back of your package and follow its directions.
Time: 2 hours
Ingredients: 4 portions
- 500 gr dehydrated broad beans ( or double amount fresh without skin)
- 1 onion
- 250 gr peas in a can
- 4 tbs e.v. olive oil
- salt and pepper
- wild fennel **( or you can use one jar of already prepared…) This last ingredient is very rare outside of Sicily, maybe some fresh dill could be used as substitution or just skip it.
1. Peel, wash and cut finely the onion. Put 2 tbs in a pot, when it start frizzling, add your onion. After 3 minutes, add also the broad beans.
2. Add 800 ml water, put lid on, and cook for around 1 hour and half, low temperature – add some wild fennel if you have it. Every once in a while, stir it and use the spoon to smash apart the broad beans to obtain a cream consistency. When they are perfectly melted and almost fully cooked, add 250 peas, salt, and pepper. Cook for other 10 minutes.
Let it cool down a little bit and add 2 tbs e.v.oil. It is served lukewarm.
and.. Buon appetito!