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
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
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
120mg
5% -
Total Carbohydrate
6g
2%-
Dietary Fiber
2g
7% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
2g
-
Potassium
90mg
2%