Ricette
Recipes for all tastes…
Preparation:
• thoroughly rinse the dry broad beans and soak them for 2 hours in cold water.
• Dice the carrot and celery and slice the onion into thin slices.
• Fry the vegetables and unpeeled garlic in the extra virgin olive oil, then remove the garlic and add the dried broad beans well drained. Brown everything and cover with water. When the liquid starts to boil, foam it with a skimmer.
• Cover with a lid and cook over low heat until the broad beans begin to melt: stir often and add tepid water every now to prevent the cooking liquid from thickening too much.
• When you have obtained a thick and fragrant cream, with small pieces of broad beans inside, add salt, add the finely chopped rosemary and the wild fennel.
At this point, you can decide whether to taste the Màccu di Favi as it is, with a drizzle of raw extra virgin olive oil, or add the broken spaghetti (cooked separately in boiling water) or croutons if you prefer.
SERVINGS: 4 persone
PREPARATION TIME: 2 ½ hours
COOKING TIME: 1 hours
Caponata Siciliana
Ingredients:
• 1 aubergine diced
• 3/4 tomatoes peeled and chopped
• a handful green olives chopped
• 1 stick of celery chopped
• 1large onion sliced
• 1 tbsp of capers desalted
• 3/4 leaves of basil
• 1 tbsp of sugar
• 1 tbsp of red vinegar
• salt q.s.
• extra vergin olive oil (Nocellara del Belice) q.s.
Preparation:
• Remove the petiole from the aubergines and cut them into large cubes without removing the skin. Leave them in salted water for an hour to eliminate the bitterness.
• Drain the aubergines, dry them and fry them in a pan with plenty of oil and set aside.
• Stone the green olives and cut the celery and onion into pieces; blanch the celery after cutting it into cubes, to make it softer.
• Fry the onion and celery in a pan, then add the peeled tomatoes, desalted capers and stoned green olives.
• Let it flavour for a few minutes on a low heat and add the sugar and vinegar, being careful to balance the quantities to give the right sweet-and-sour balance.
• Add the previously fried aubergines and mix everything together. Let cool and serve cold.
SERVINGS: 4 persone
PREPARATION TIME: 2 ½ hours
COOKING TIME: 1 hours
Màccu di favi sicchi
Ingredients:
• 500 gr of dried board beans peeled
• 120 gr of broken spaghetti or croutons
• 1 small golden onion thin sliced
• 1 carrot diced
• 1 stick of celery diced
• wild fennel to taste
• rosemary finely chopped to taste
• 2/3 Tbsp of Extra Virgin Olive Oil (Nocellara del Belice variety)
• 1 unpeeled garlic clove
• salt and pepper q.s.
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