Ingredients
- 500 g split dried broad beans
- 140 g sheep ricotta
- 40 g butter
- 10 g fennel
- 2 spring onions
- Sicilian extra virgin olive oil
- salt
- pepper
For the recipe of the macco di fave, soak the beans for 12 hours.
Slice the white part of the spring onions and fry them in 1 tablespoon of oil, add the broad beans and let them flavor by adding the fennel. Then cover with water and cook for 25 minutes.
Blend 2⁄3 of the broad beans. Set aside 2 tablespoons of the whole ones and mix the others with the pureed ones.
Slice finely the green of the spring onion and brown it in butter; add the whole beans kept aside, obtaining a small sauce, salt and pepper.
Serve the macco completing with the broad bean and spring onion ragout and the sheep's milk ricotta worked with a spoon to soften it. Scented with fennel and pepper.
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