Name: Maccu (Broad Bean Mash)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: salt and pepper; 2 garlic cloves, coarsely chopped; 150 ml extra virgin olive oil; 800 g dried broad beans, without skins, in halves; 1.5 litres water; 1 small chilli (not too hot), chopped; 1 kg cime di rapa, washed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“What polenta, the maize porridge, used to be for poor northerners, maccù was for southerners. It is a real peasant dish, you can find maccù on the menus of the best restaurants in the whole of southern Italy, but especially in Puglia and Sicily, the main areas of broad-bean cultivation.”

Ingredients

800 g dried broad beans, without skins, in halves
1.5 litres water
salt and peppe

Method

Soak the beans overnight in the water with a little salt added. Next day, put the beans and water over a not too high heat and boil until the beans are dissolved and mix quickly to a fine mash. Add a little of the olive oil and some salt and pepper, and set aside.

Meanwhile, in another pan with a lid, heat 4 tbsp of the olive oil and gently fry the garlic and chilli. Add the cime di rap