To celebrate the international day of homemade soups we propose a typical Sicilian soup: the Macco di fave.
It is a first course with humble and ancient origins, widespread in the Mediterranean area. It was consumed by the peasants for refreshment after a long and tiring day of work in the fields. In fact, the bean is a nutritious, substantial and beneficial legume: it reduces the levels of cholesterol in the blood, it is diuretic, rich in iron and vitamin C.
There are many variations of the fava bean recipe. For example in Sicily a special version of the Macco di fave is prepared to celebrate San Giuseppe, enriching the recipe with other legumes and chestnuts.
The version we offer is the traditional Sicilian one: it is prepared with dried, cooked and blended beans until a creamy velvety is added to which wild fennel is added, an evergreen aromatic plant native to the Mediterranean areas, used as an indispensable ingredient in many Sicilian recipes ( > see sardine meatballs).