Fried Sicilian Fava Bean Cake

La storia di questo piatto

Born from the ancient Sicilian devotion to Saint Joseph, this golden street treasure carries centuries of peasant gratitude in every morsel — fava beans transformed into sacred crunch, offered first to the saint, then to hungry hands along sun-bleached cobblestone streets.

Ingredienti

• 400 g Dried hulled fava beans
• 1 liter Water
• 10 g Sea salt
• 1 sprig Wild fennel
• 30 ml Extra virgin olive oil (for the maccu)
• 500 ml Seed oil for frying
• 3 g Freshly ground black pepper

Preparazione

1. Rinse the fava beans thoroughly under running water, then place them in a large pot together with cold water, salt, and a sprig of wild fennel. Bring to a boil, then reduce the heat to medium and let them cook gently for 45-50 minutes: you'll see the fava beans open up and fall apart on their own, which is the sign they're ready. Here's a tip from old-school cooking wisdom: if the water reduces too much as it cooks, always add more hot water, never cold, because cold water will stop the cooking process in its tracks.
2. Once the fava beans are extremely tender, remove the sprig of wild fennel and pass everything through a food mill or blend it with an immersion blender until you achieve a smooth cream without any lumps, the kind that slides easily off a spoon. Pour the extra virgin olive oil in a thin stream and stir carefully, and you'll notice the aroma becoming rounder and fuller: that's the signal that the oil has bound beautifully to the puree.
3. Wet a rectangular baking dish with cold water—this prevents the mixture from sticking—then pour the maccu into it and level it with a wet spatula to a thickness of about 2 centimeters. Let it rest at room temperature for at least 30 minutes, enough time for it to firm up on the surface, then transfer it to the refrigerator for a full hour: it should become firm to the touch, just like cold polenta.
4. Once the maccu has solidified completely, cut it into cubes of 3-4 centimeters using a wet knife: wetting the blade is the secret to a clean cut without the mixture crumbling. Meanwhile, heat the seed oil in a deep pan to 170°C: if you don't have a thermometer, drop in a small piece of bread—it should sizzle and turn golden in just a few seconds.
5. Fry the cubes a few at a time for 2-3 minutes per side, without crowding the pan or the oil will cool down and the maccu will absorb it instead of turning golden. They should emerge with a crispy, golden crust on the outside and remain tender inside: drain them on paper towels and season immediately with salt and a generous grinding of black pepper, because the heat will help the flavors adhere better.