Macco di Fave Secche con Cicoria Calabrese

Ingredients

• For the macco
• 400 g dried split fave (fave decorticate), pre-split and husked; do not substitute whole dried fave
• 1 pinch fennel seed, toasted and ground
• 60 ml Calabrian extra-virgin olive oil, raw, for finishing — a structural component
• to taste fine sea salt
• For the macco (optional, Vibo Valentia tradition)
• 30 g 'nduja, soft; added off heat only
• For the cicoria
• 600 g wild chicory (cicoria selvatica di Calabria), trimmed; cultivated chicory or dandelion greens if unavailable
• 45 ml Calabrian extra-virgin olive oil
• 2–3 dried Calabrian chillies, crumbled; quantity must give significant heat
• 2 garlic cloves, lightly crushed

Method

1. 1
   Place the dried split fave in a large, heavy pot, cover with cold water by at least 8 cm, and add the ground fennel seed. Set over medium heat and bring slowly to a simmer, starting in cold water so the interior and exterior of each split bean soften at the same rate rather than the outside turning to mush before the centre gives. Skim any foam that rises, and proceed when the fave have absorbed most of the water and are completely tender, offering no resistance when pressed between two fingers.
2. 2
   This is where the dish lives or dies. Remove the pot from the heat and beat the fave vigorously with a wooden spoon, working against the base and sides in firm, circular strokes — the goal is a rough, textured purée, broken down but not smooth, and a blender or food processor must not be used here because blending produces a gluey, structureless paste that is not macco. Season generously with salt. If the 'nduja version is intended, stir it in now, off the heat, so the residual warmth of the purée melts it and preserves its volatile aromatics; pour in the finishing olive oil and stir to integrate until the macco holds its shape on a spoon but yields when pressed — dense, textured, and deeply yellow.
3. 3
   While the fave cook, bring a large pot of salted water to the boil and blanch the cicoria until the stems are just tender. Drain well, pressing out the excess water so the greens do not dilute the hot oil when they hit the pan.
4. 4
   Warm the olive oil for the cicoria in a wide pan over medium heat, add the garlic and crumbled chillies, and let them sizzle gently until the oil colours with the chilli and a sharp, spiced heat rises from the pan — this is what carries the Calabrian character into every leaf. Add the drained cicoria, toss to coat thoroughly, and press the greens into the hot oil. The cicoria is done when it is wilted, glossy, and carrying visible flecks of chilli throughout.
5. 5
   Spoon the macco onto warmed plates or into shallow bowls, forming a rough mound, and lay the cicoria alongside or over the top. Finish each portion with a thread of raw Calabrian olive oil poured directly at table, and serve immediately — the macco thickens significantly as it cools.