Machu is a classic Sicilian soupy soup and in the majority of area of Sicily, it is made from dried fava (broad beans). Maccu is a great soup, said to have actually been consumed in nearly every Sicilian house since Roman times.
Maccu is a dish with spring beliefs of resurrection, use up the old, commemorates the new. It might get its name from Macchus, a prodigious character of Roman gag shows. In some area of Sicily, it is likewise, an honorary meal cooked primarily of spring.
It is the Feast of San Giuseppe (Saint Joseph); this feast likewise accompanies the spring solstice and in numerous parts of Sicily, maccu is especially consumed on this day.
Maccu sets when cool and is likewise tasty consumed as cold pieces or fried in breadcrumbs. Dried fava (broad beans) are the cornerstone. They are light brown, smooth, and formed a little like lima beans. In some parts of Sicily a mix of pulses are utilized -- lentils, beans, chickpeas and some dishes consist of dried chestnuts. Some recipes consist of a little sliced celery; others have dried tomatoes (they would be kept under oil over the cold months).
� 1 lb mature dry broad beans
� 1/4 bulb of fennel or 2-3 stalks celery
� 3 carrots
� 1 large onion
� 2 cloves garlic
� Water
� Chicken broth (optional)
� Salt
Topping:
� 1 bunch wild mustard, broccoli rabe, mustard greens, kale, spinach, swiss chard, or broccoli flourettes
� 1 medium onion
� 4 cloves garlic
� Oil
� Salt
2. This phase is not essential, however reduces cooking time and removes gassiness, so it deserves the effort.
3. Cook the broad beans in water using a little baking soda up until they are starting to get delicate.
4. Push the beans and go back to the pot.
5. Include carrots, onions, fennel/celery, garlic, chicken broth or water to cover.
6. Cook till all the vegetable are doughy and the beans are breaking down.
7. Mix with an intentness mixer.
8. Include water to slim, and include salt to taste.
9. Washout and blanch greens.
10. Sautee onion and garlic in a fry pan.
11. When golden, include greens.
12. Cook for a couple of minutes, and season with salt.
13. Serve soup covered with greens, and find out to enjoy this fantastic bean!
It is the Feast of San Giuseppe (Saint Joseph); this feast likewise accompanies the spring solstice and in numerous parts of Sicily, maccu is especially consumed on this day.
Maccu sets when cool and is likewise tasty consumed as cold pieces or fried in breadcrumbs. Dried fava (broad beans) are the cornerstone. They are light brown, smooth, and formed a little like lima beans. In some parts of Sicily a mix of pulses are utilized -- lentils, beans, chickpeas and some dishes consist of dried chestnuts. Some recipes consist of a little sliced celery; others have dried tomatoes (they would be kept under oil over the cold months).
Ingredients:
Soup:� 1 lb mature dry broad beans
� 1/4 bulb of fennel or 2-3 stalks celery
� 3 carrots
� 1 large onion
� 2 cloves garlic
� Water
� Chicken broth (optional)
� Salt
Topping:
� 1 bunch wild mustard, broccoli rabe, mustard greens, kale, spinach, swiss chard, or broccoli flourettes
� 1 medium onion
� 4 cloves garlic
� Oil
� Salt
Directions:
1. If preferred, soak beans in hot water with baking soda for 48 hours, altering the water just after 24.2. This phase is not essential, however reduces cooking time and removes gassiness, so it deserves the effort.
3. Cook the broad beans in water using a little baking soda up until they are starting to get delicate.
4. Push the beans and go back to the pot.
5. Include carrots, onions, fennel/celery, garlic, chicken broth or water to cover.
6. Cook till all the vegetable are doughy and the beans are breaking down.
7. Mix with an intentness mixer.
8. Include water to slim, and include salt to taste.
9. Washout and blanch greens.
10. Sautee onion and garlic in a fry pan.
11. When golden, include greens.
12. Cook for a couple of minutes, and season with salt.
13. Serve soup covered with greens, and find out to enjoy this fantastic bean!