This velvety, comforting puree is a traditional, rustic sicilian dish with roots that go all the way back to ancient rome and greece. It's made from dried and crushed fava beans and wild fennel. It was most likely eaten at the beginning of the day, to bolster strength for the day's work in the fields. Macco (or " Maccu" In sicilian dialect), the name of this dish, derives from the latin word macero (to soften or tenderize). Over time, this hearty peasant soup came to be linked with the festivities of the feast day of san giuseppe (saint joseph), sicily's patron saint, celebrated every year on march 19 in many parts of sicily and featuring dishes incorporating fava beans, which are closely associated with san giuseppe and considered tokens of good luck. Leftover maccu soup can be poured into a shallow bowl, left until firm, then cut into strips, dredged in flour, and fried in olive oil till golden brown and crisp; a frugal way to transform any leftovers into another tasty dish.
