[cliccare il link per andare alla versione in italiano] In a recent post, I wrote about cooking fave secche (dried fava beans) for the first time. For my second experience, I decided to realize a dish from Calabria (a region in southern Italy), whose recipe I had seen on the Accademia Italiana della Cucina site a while back: macco di fave (fava bean purée). The English version of the recipe is available in the book by the Academy called La Cucina: The Regional Cooking of Italy. I soaked one cup of dried fava beans in plenty of water overnight (16 hours... Read more →