by Nick Saltmarsh March 19, 2013 2 Comments
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.
Serves 6
Ingredients
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Method
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February 19, 2016
Hi Myles
Sorry, that could have been clearer – after cooking the remaining cooking water should be sufficient to provide the liquid base for the soup, though you may need to top up during cooking if you’re using split fava beans or add water to just cover the beans if using canned beans.
Best wishes, Nick
February 17, 2016
What’s the liquid base and how much?
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