It is a typical Sicilian soup with fresh or dried broad lima beans which are smashed while cooking and become a thick purèe.
Ingredients for 4 servings
- 1 lb dried broad lima beans
- 10 1/2 oz. fresh noodles
- extra virgin olive oil (gamish)
- 1 bay leaf, salt, pepper
Soak the beans for one night; drain, transfer to a saucepan with the bay leaf. Cover with water; add salt and cook at moderate heat for about 3 hours, stirring from time to time with a wooden spatula and crushing the beans. As soon as the beans are cooked, add some more water and the noodles and cook, stirring. Sprinkle with a dash of pepper and a trickle of oil. Serve warm.
“Maccu”. according to the place, can be enriched with other ingredients: yellow pumpkin in the area of Palermo; wild fennel in the area of catania and an onion and tomato sauce on the madonie mountains. A particularty rich version of this soup, typical of the area of Siracuse, is the ” Maccu of St. Joseph”, prepared with assorted dry legumes (garbanzo beans, lentils, beans, dried peas and chestnuts), softened and cooked in a saucepan with chopped celery and tomatoes. The soup, in all its variations, must be seasoned at the end with a trickle of fresh olive oil.