“A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti.”
In “Movie and food” category I can put this recipe from “Silence of Lambs”.
Because I’m in a cage like Hannibal Lecter, but he hadn’t the key. I have it.
It’s a recipe with one of my favourite food. I’m talking about beans.
I can kill for beans.
In Sicily we have Macco (“U maccu sicilianu”) a poor and old dish, with a lot of variants: with or without pasta, with others vegetables and pot herbs.
Macco, ingredients for 4/6 people: 450 g (4.1 cups) dried broad beans, 1 quite big white onion, 1 bunch of wild fennel, extra virgin olive oil, salt and pepper.
Leave the broad beans soaking in a bowl and cover with water. The next morning they’ll be 3 times bigger, so drain them. Lightly fry the onion in extra virgin olive oil until golden brown. Add the wild fennel and pour water until the broad beans will be almost covered.
Cook slowly until the water will be completely absorbed. Mash with a wooden spoon and proceed up to get a soft “flour”.
The appearance is not attractive ad all, but I can assure you the taste is so good you’ll hit a wall with your head screaming “Give me more!”. I do it frequently and the results are noticeable…
Take the mashed broad beans (the so-called Macco) off the heat and season with salt, pepper and oil. You can serve it cold or hot, as you prefer. The macco gets easily mushed, so you better serve it at least mild: you can warm it a bit in the microwave.
Roast a slice of liver (each can find it in its own way) for few minutes on each side. Chop it and lay it on a bed of Macco. Serve with some leaf of wild fennel on top of it. If you want, drezzle with olive oil.