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.
On the night of November 2, tradition has it that the dead return to earth from the beyond, facing a long and arduous journey. To welcome them, the living offer them food prepared for the occasion
After Halloween night we return to celebrate more homegrown parties. Among these is the Commemoratio omnium fidelium defunctorum, which falls on November 2nd and is commonly called Day of the dead.
Like all anniversaries, the period of the Memorial of the dead also has its own traditional foods. Typical of Lombardy and Tuscany is the Pan Dei Morti. Then there are also these sweets that are called death Bean. The custom wants that both are offered by the living to their dead, who, on the night of November 2nd, return to the earth from the beyond, facing a long and arduous journey. Today the dead beans are nothing more than little biscuits that imitate the round shape of the beans. In ancient times, however, real beans were served, dried during the summer and then boiled. Over time, the legume has been replaced by these sweets.
Death Bean.
Fave of the dead: the recipe
Difficulty: easy
Ingredients for about 35 biscuits
200 g sweet shelled almonds 50 g armelline 250 g sugar 50 g egg yolks 25 g egg whites ½g – ammonia for cakes, a pinch (optional)
Method
Finely grind almonds, cranberries and sugar, all together. Place everything on a pastry board and add the ammonia for sweets, the yolks and the previously beaten egg whites. At this point, mix all the ingredients well until you obtain a homogeneous mixture. With the mixture thus obtained, on the work surface sprinkled with sugar, form a long stick about 2 cm in diameter and cut it into pieces of about 3 cm in length. Arrange the pieces one by one on a baking sheet covered with parchment paper in this way: take each piece by pressing it lightly on the top with three fingers and place it on the baking sheet. At this point, all that remains is to bake in a preheated oven at 180 ° for about 10 -12 minutes. Important: to make them remain soft, take out the dead beans when they are lightly browned.
We followed the recipe of the Brunelli pastry shop in Falconara Marittima (Ancona), via Giordano Bruno 1.
For the recipe of fava beans and chicory, let the beans be rehydrated in a bowl filled with cold water for at least 8 hours. You can soak them in the evening to have them ready to cook the next morning. Drain and boil for about 1 hour in boiling salted water. Drain and transfer them to a bowl. Season with oil and salt. Mash them with a fork more or less coarsely, according to your taste. Clean the chicory removing the more coriaceous parts and boil it in salted water for 2 minutes from the boil. Drain it and squeeze it gently. Season with oil, salt and a few slices of fresh chilli pepper. Cut the slices of bread into small pieces. Roast them in a hot pan without adding seasonings. Spread the beans in the dishes, add the chicory and the pieces of bread. Season with a little oil just before serving.
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