THEThe macco di fave, in the South, is a great classic. More common, however, is that of dried broad beans as soon as they are picked. Poor but substantial dish, here it poses without problems with the baroque magnificence of the aura mise en place. A game of contrasts that is not only fun: it ennobles our tradition.
ON THE TABLE Foulard, glasses, ceramics and spoon VERSACE HOME.
Hamburger with macco of fresh broad beans (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
INGREDIENTS X 4:
500 g mixed meats (beef, chicken and pork)
2 tablespoons of grated Parmesan cheese
1 sprig of chopped parsley
1/2 teaspoon of smoked paprika
a little grated zest of 1 untreated lemon
300 g fresh (or frozen) broad beans
1 spring onion
25 g fresh fennel
extra virgin olive oil
salt and pepper
Method
Prepare the macco: boil the beans for a few minutes in salted water, drain them, put them in ice water (also to keep the color), then remove the skins. In the same cooking water blanch the fenneldrain and chop it.
In a pan, brown the chopped spring onion with 2 tablespoons of oil, add the broad beans, fennel and a ladle of hot water, salt and pepper and let it evaporate. Blend in the mixeroperating it intermittently (so as not to make the mixture a puree).
Collect the minced meat in a bowladd the grated parmesan, paprika, lemon zest, parsley, a pinch of salt and work the mixture with your hands until it becomes compact and soft.
Divide it into 4 parts, make balls and with the palms of your hands press them to form medallions. Heat a non-stick pan with a drizzle of oil e cook the hamburgers, over high heat, about 2/3 minutes per side.
Serve hot with slices of toasted focaccia and a spoonful of macco.
“Cooking at sentiment” by Nonna Nella (Cairo Editore).
The grandmothers in the kitchen
Broad beans are the protagonists of the peasant table and you can also find them in a manual that has just arrived in the bookstore: Cooking to the feeling by Nonna Nella (Cairo Publisher). Grandmothers’ recipes are always the most genuine, a family treasure. Those of Nonna Nella, also an anthology of Umbrian flavors (and not only). All to taste.
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