Maccu

Preparation:

Preparation: 'Maccu' (from the Latin 'maccus') derives from an ancient dish consisting simply of shelled broad beans cooked in water and pounded. Soak the broad beans overnight, boil them covered in water, drain them and pass them through a strainer. Put the puree back on the fire, diluting it with a little cooking water. Before serving, season with virgin olive oil, grated pecorino cheese and plenty of coarsely ground black pepper.