SicilianItalian
Macco di Fave
by Gambero Rosso · 452K subscribers on YouTube
A creamy Sicilian fava bean mash (macco) served with steamed cuttlefish, crispy beetroot chips, and lemon thyme. This comforting, legume-based dish is naturally gluten- and dairy-free, ideal for a light yet satisfying meal.
- Difficulty
- easy
Ingredients
13 items- Dried Shelled Broad Beanssoaked for a couple of hours before cooking
- Carrot
- Celery
- Garlic1 clove
- Rosemary1 sprig
- Bay Leaves1 leaf
- Wateras needed to cover beans
- Cuttlefishcleaned, about 200g
- Olive Oilextra virgin, for sautéing and raw finishing
- Timo Limonatoa few sprigs
- Chips di Barbabietolapre-made or homemade
- Sweet Paprikaa pinch
- Saltto taste
Method
- Soak the dried peeled fava beans in water for a couple of hours.
- In a pot, sauté finely chopped carrot, celery, a garlic clove, a sprig of rosemary, and a bay leaf with a drizzle of olive oil.
- Add the drained fava beans and enough water to cover. Cook until the beans are tender (about 30–40 minutes). Season with salt to taste.
- Meanwhile, steam the cuttlefish with a little water in a covered pan over medium heat until just cooked (about 5 minutes).
- Once the beans are cooked, remove the garlic, rosemary, and bay leaf. Using an immersion blender, blend part of the beans into a creamy consistency, leaving some whole beans for texture.
- Dress the steamed cuttlefish with a drizzle of olive oil and fresh lemon thyme leaves.
- To serve, spoon the fava bean mash onto a plate. Arrange the cuttlefish on top, add beetroot chips, a final drizzle of raw olive oil, a pinch of sweet paprika, and a lemon thyme leaf.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
