Macco di Fava with Fave di Amelia from Umbria

Macco di Fava is a cucina povera classic. An aromatic puree of earthy fava beans served with a healthy side of leafy greens, macco di fava is the ultimate cozy feel-good meal. This recipe comes from Paola Alberti. On their organic farm in Umbria, Paola and her family eat fava puree at least once a week.

Not only are fava di Amelia delicious, but growing them helps return nitrogen to the soil. That’s the foundation of organic agriculture: giving back to the earth, so other crops can flourish the following season.

Another fava bean bonus? No overnight soaking required. Bio Alberti dried fava beans will be tender in just 30 minutes.


SERVES: 4 as a main, 6 as an appetizer
TIME: 1 hour

  • Extra Virgin Olive Oil
  • Yellow onion, 1 small, chopped
  • Celery, 1 stalk, chopped
  • Carrot, 1, peeled and chopped
  • Fave di Amelia 250g / 8.8oz
  • Vegetable broth, 600-800ml / 2 1/2 – 3 1/2 cups, warmed
  • Leafy greens, such as spinach, chicory, or chard, 500g / 1 lb
  • Salt Flakes
  • Bread, to serve



  1. Heat a glug of olive oil in a dutch oven or heavy-bottomed pan over medium-low heat. Add the onion, celery, and carrot and cook for 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
  2. Raise the heat to medium and add the dried fava beans. Cook for 2-3 minutes, moving the beans about the pan.
  3. Gradually add the stock, “mano a mano”: one ladle at a time. You don’t want to totally submerge the beans in liquid, add just enough stock for them to cook through. The fava will be done in approximately 25-30 minutes. When the fava beans are ready, turn off the heat, lid the pan, and allow to rest.
  4. In a separate pan, braise the greens in some olive oil and a splash of broth.
  5. The final texture of the macco di fava is up to you, from ultra chunky to super smooth. Blend the macco to your desired consistency with an immersion blender.
  6. To serve, spoon the greens around a mound of macco in each plate. Nestle a hunk of bread on the side, drizzle with extra virgin olive oil, and finish with crunchy salt flakes.

macco di fava