September 16, 2014
Maccu is like a mash. It goes well with fish or chicken.
This recipe can be made as a soup and is just as delicious the next day – serves 4-6.
4 cups broad beans
Extra virgin olive oil
1 onion or leek chopped
1 clove garlic chopped
1 fennel chopped
water or stock
salt and cracked pepper
1/4 cup chopped parsley
a few fennel fronds
optional: chopped bacon, proscuitto or chorizo
Drizzle extra virgin olive oil in a pot.
Add the onion or leek, garlic and fennel to fry gently for about 10 minutes, stir frequently.
Add the beans with water or stock to cover and simmer for about 50 minutes or until the beans are very soft.
Add salt to taste and add more water or stock if making a soup.
Blend with a stick blender until smooth and return to the pot.
If making a soup, check for water.
If serving as a mash or maccu, allow it to dry out and keep stirring until the right consistency is achieved.
Serve with fresh chopped parsley and/or fennel fronds if available.
As maccu or soup always serve with a generous drizzle of extra virgin olive oil and cracked pepper.
Option: top with bits of bacon, proscuitto or chorizo.
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