This is a photo of mature broad beans taken in the Palermo Market. If you were keen, you would extract the beans from the pods, dry them and store them. Now days you would buy them dry.
‘You must try the maccu,’ urged my host as we perused the menu in a small restaurant in the back blocks of Palermo. ‘It’s one of our local specialities.’ A wide, shallow bowl was filled with a drab beige puree enlivened by a spiral of olive oil. I tasted it and in an instant understood that this was minestra di fave, the puree of broad beans that had sustained people throughout the Mediterranean in the 14th and 15th centuries, a dish familiar to me from many culinary manuscripts. The taste was pure, elemental, almost mono-dimensional, but enhanced with the timelessness of tradition. With every spoonful I was connected to civilisations past, from medieval to Roman and even back as far as ancient Greek and Egyptian. And when I harvest my broad beans each spring, the echo of this experience returns.
Barbara Santich, author and culinary historian.
From article in The Australian Weekend magazine: Unexpected delights, compiled by John Lethlean and Necia Wilden, August 03, 2009
I am always thrilled to read anything by Barbara Santich. Her writing is always rich in detail, well researched and a pleasure to read.
Maccu, is a traditional Sicilian very thick soup and in most parts of Sicily it is made of dried fave (broad beans). It is mostly cooked over the winter months and as Barbara informs us , it has been a staple dish for the contadini (peasants) since ancient times.
In some parts of Sicily it is also a celebratory dish cooked at the start of spring. Spring in Sicily has a particular significance for me because March19 was my father’s name day. It is the Feast of San Giuseppe (Saint Joseph); this feast also coincides with the spring solstice and in many parts of Sicily maccu is particularly eaten on this day.
Maccu is a recipe with spring sentiments of renewal, use up the old, celebrate the new. To make maccu, the dried beans of the last season are used before the new harvest begins in spring. Broken spaghetti and any assortment of left over, dry pasta shapes are also added to the soup and particularly in the days when pasta was sold loose, there used to be quite a few pasta casualties. Many of the religious celebrations have pagan origins; the feast of Saint Joseph in the Catholic religion is at the end of Lent, a time traditionally used for fasting, both in the religious sense and over the lean winter season.
Dried fave (broad beans) are the main ingredient. They are light brown and smooth and shaped a little like lima beans. And because they have a very tough skin, they need to be soaked and peeled before cooking. As you would expect, there are local variations in the recipes. In some parts of Sicily a mixture of pulses are used – lentils, beans, chickpeas and some recipes include dried chestnuts. The greater selection of pulses is found in Il grande maccu of San Giuseppe, the grandest soup of them all. Wild fennel is added to most versions – it adds colour and taste. Those of us who do not have this, can use fennel seeds and a few fennel fronds; a little green leaf vegetable like cime di rape, chicory or silver beet (Sicilans would use the wild beets) will also add the green colour. Some recipes include a little chopped celery, others have dried tomatoes (they would be kept under oil over the cold months).
I realize that it is not March, but in Australia we are looking forward to spring which starts in September and writing about maccu now seems appropriate.
This is a recipe for a very simple maccu.
INGREDIENTS
dry broad beans, 500 g (use a variety of other dried pulses if you wish)
wild fennel, one bunch ( or fennel seeds, crushed, 2 teaspoons and fresh fennel fronds)
onion, 1, cut finely
salt and freshly ground pepper to taste
extra virgin olive oil
PROCESSES
Soak the dried broad beans overnight.
Drain them and peel the outer skin off the broad beans.
Cover the legumes with an ample amount of water, add fennel seeds and cook the soup slowly. After about 40 minutes add the onion, fennel (and some small amounts of chopped greens if you wish). Continue to simmer for another 30 minutes. To prevent the pulses from remaining hard, add the seasoning after the pulses are cooked. If you wish to add pasta, add more water, bring to the boil and cook the pasta in the maccu.
Drizzle with generous amounts of extra virgin olive oil and serve (I do this at the table and on individual portions).
In some parts of Sicily, left over maccu is also eaten cold (the pulses solidify).
In the feauture photo the maccu is served with Lolli, a type of hand-made pasta still customary today in the Modica area. I ate this in Trattoria a Punta Ro Vinu in Modica.
Salsa moresca 