Maccu di Fave (Sicilian Fava Bean Purée)

La storia di questo piatto

Maccu di fave is one of Sicily's oldest peasant dishes, a golden purée of dried fava beans that carries the island's memory in a single spoonful. Wild fennel, olive oil and onion are all it asks for, and all it needs to taste of Sicily.

Ingredienti

• 400 g Dried peeled fava beans
• 1500 ml Water
• 80 ml Sicilian extra virgin olive oil
• 1 tablespoon Dried wild fennel
• 5 g Sea salt
• 2 g Freshly ground black pepper
• 1 piece Onion

Preparazione

1. Place the dried fava beans in a colander and rinse them under cold running water, rubbing them gently with your hands. You will see the grey dust wash away: keep going until the water running off is no longer cloudy but clear and the beans look clean. Peel the onion and finely chop it.
2. Transfer the rinsed fava beans to a large pot and cover them completely with cold water, submerging them by at least 5 centimetres. Add the chopped onion and half of the dried wild fennel (about half a tablespoon; the rest will be reserved for the final garnish): as it cooks alongside the fava beans, the fennel releases its anise aroma into the purée, as Sicilian tradition dictates. Do not add salt at this stage: salt added at the beginning toughens the beans and slows down cooking. Turn the heat to high and wait for the water to boil vigorously: you will hear the bubbles rising quickly and see dense steam rising from the pot. Skim the surface if a pale film forms.
3. As soon as the water boils, lower the heat to minimum: only a small flame should remain under the pot. Let the fava beans cook very slowly for about 180 minutes together with the onion and fennel: the water should barely tremble, with an occasional bubble rising from the bottom. Every 30–40 minutes, stir with a spoon to distribute the heat evenly and prevent the beans from sticking to the bottom. The beans are cooked when you can easily mash them against the bottom of the pot with the spoon and meet no resistance: they will break apart like butter.
4. Take a wooden spoon and begin mashing the fava beans against the bottom and sides of the pot, using firm, vigorous circular movements. Keep mashing until you obtain a smooth, compact cream with no whole pieces of bean visible. If you still feel hard bits under the spoon as you drag it along, keep mashing energetically: it will take several minutes of determined work.
5. The chopped onion will have melted into the cream: leave it in, as it adds sweetness and flavour. Only now add the salt, a pinch at a time, stirring well before tasting again: salting at the end keeps the cream soft and velvety. If the purée is too thick and struggles to mix, add warm water one tablespoon at a time, always stirring. Continue until it reaches a creamy, soft consistency that flows gently onto the plate when poured: it should be fluid like a velouté, not stiff.
6. Pour the still-warm purée into bowls, forming an even pool in the centre of each. Drizzle extra virgin olive oil over the entire surface in a thin stream: it should glisten and generously cover the purée. Sprinkle with the remaining half tablespoon of dried wild fennel (or finely chopped fennel seeds) and add a generous grinding of fresh black pepper. Serve immediately while the purée is still warm.