|This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried.
This deliciously thick and rich soup of whole fava beans (known as fave in Italian) is traditionally served to celebrate the coming of spring, often marking the feast of St Joseph on the 19th March. The dish is said to take its name from Macchus, a gluttonous character of Roman comedies.
Maccu sets when cool and is also delicious eaten as cold slices or fried in breadcrumbs.
This soup can also be made with split fava beans. Using split fava beans avoids the need for soaking and gives a smoother and creamier texture.
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This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.