'PASTA CU MACCU RI FAVI' The 'Macco', a fava beans mash, is a typical recipe of the poor Sicilian cuisine, consumed in ancient times by peasants, by itself or with pasta. Farmers also used to take to work slices of cold Macco (cooked the previous day), as farmers in the North of Italy used to take 'polenta' (cornmeal mash).
It is said that the recipe was born in the areas of Agrigento or Ragusa, even though it is also typical of the villages in Madonie Mountains (Palermo province) and well known and appreciated all over the island.
'A Pasta Cu Maccu' also represents the typical dish of Saint Joseph Celebration, which takes place in Ramacca, in Catania province, on the 19th of March.
500 gr od dry fava beans; 1 or 2 bunches of wild fennel; 200 gr of pasta (chopped spaghetti, small tagliatelle or another type of short pasta); 4 spoons of extra vergin olive oil; salt and pepper; grated caciocavallo cheese (optional).
Leave the fava beans to soak overnight in cold water. The following day move them in a pan with abundant water and put it on the flame, up to the boiling point; add the fennel (previously washed and chopped) and cook on a low shielded flame, for a couple of hours, mash them with a wooden spoon from time to time.
Add salt and pasta in the last 10 minutes of cooking. Sprinkle the soup with ground black pepper (better if fresh grounded) and dress with oil. Add caciocavallo cheese if you like.
Wine Pairings: Cerasuolo di Vittoria
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