Fresh broad bean cream: how to get the perfect texture without blending
Sicilian Macco of broad beans: the original recipe with wild fennel
Fresh broad bean Macco is not just a recipe; it is the scent of Sicilian spring entering the kitchen. It is true that shelling the beans one by one requires that slow patience of yesteryear, but I assure you it is a small ritual rewarded at the first taste.
But not all macchi are the same! Forget those gray or too-liquid purees: the true Sicilian Macco of broad beans is a full-bodied, aromatic cream… made strictly by hand.
People often fear it will be bitter or too mealy, but the trick is simpler than it seems (even if it does require a little extra love when cleaning the beans!). In this recipe I reveal how to get that perfect texture—rustic but velvety—that only slow cooking and wild fennel can give.
No electric blenders, just the heat of the pot and the scent of fresh spring onion. Ready to bring a bit of Sicily to the table?
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Cooking time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Sicilian Macco of Broad Beans
- broad beans (fresh, in pods (weight refers to beans in their pods))
- 1 bunch wild fennel
- 2 fresh spring onions
- to taste extra-virgin olive oil
- pinch black pepper (ground)
- to taste fine salt
- 2 slices rustic country bread (for crostini)
Tools
- Knife
- Pot
- Pan
How to prepare Sicilian Macco of Broad Beans
Shell the broad beans and, with a small knife, remove the peduncle. Rinse them and plunge them into boiling water for just 2 minutes. Immediately drain them into ice water: this thermal shock fixes the emerald green color and will allow you to remove the inner skin with a simple press of your fingers.
Clean the wild fennel by removing the tougher stems. Blanch it in lightly salted water for about 20 minutes until tender. Drain, squeeze it lightly and finely chop it with a knife.
In a pot (preferably earthenware or cast iron), heat a drizzle of extra-virgin olive oil and thinly slice the spring onions. Gently sauté them until they soften. Add the shelled broad beans and the chopped wild fennel, letting them season for a couple of minutes.
Cover the broad beans with two cups of hot water, season with salt and pepper. Cook over the lowest possible heat for about 90 minutes. Check frequently: the beans should “break down” on their own. If the mixture dries out too much, add a little hot water at a time. The macco will be ready when it becomes a thick cream with a still rustic, coarse texture.
Notes on Ingredients and Substitutions
The Broad Beans: Use very fresh, tender broad beans. The ~4 lb 6 oz (about 2 kg) quantity refers to the product whole in the pod; once shelled, the amount will be drastically reduced.
Wild Fennel: It is the soul of the dish. If you can’t find it fresh, you can use fennel in brine or frozen, but the aroma of the fresh herb is inimitable.
The Bread: Prefer a durum wheat or rustic country bread for crostini that stay crunchy even soaked in the cream.
Storage
Macco of broad beans is even better the next day. It keeps in the refrigerator for 2 days. You can eat it reheated with a drizzle of olive oil or use it as a base for pasta (the classic small-tube pasta).
Recipe Variations
Macco with chard: In some areas chard is added halfway through cooking for an even richer, fiber-filled version.
Pasta with macco: Thin the mixture with more water and cook short pasta directly in it: a timeless classic.
Tea’s Tips
The secret for a perfect macco? Never use an immersion blender! The beauty of this dish is that the beans break down on their own during the slow cooking. If you want an even creamier texture, simply help by smashing part of the mixture against the side of the pot with a wooden spoon.
FAQ (Questions and Answers)
Can I use dried broad beans?
Yes, but the procedure changes: dried broad beans (decorticated) need to be soaked and will not have the bright green color typical of fresh broad beans. The flavor will be earthier.
Why are my broad beans still hard?
They were probably a bit old or the inner skin wasn’t removed. If this happens, extend the cooking time and add a pinch of baking soda, but next time make sure to peel them well!
Is wild fennel mandatory?
Without wild fennel it’s not a true Sicilian macco. If you really can’t find it, you can use crushed fennel seeds, but the aromatic result will be very different.
