Maccu di fave
The Maccu of beans is a soup of dried beans. It has poor and peasant origin, the soup was offered to workers of the land at the end of the harvest. Today there are many variants, the most common ones use pasta, fennel, onion, garlic and oil, and of course the dried beans .It’s a unique and very tasty dish and the soup may be more or less dense depending on the preparation. The beans are cooked until they almost melt and give the soup its typical consistency. There is a spring version in which you can use fresh beans, just as good and tasty as the original recipe.
Maccu of beans photo giallozafferano
Cavatelli al cartoccio
The baked cavatelli is a rich and tasty dish made of pasta, and is even better if prepared with fresh cavatelli! You have to fry the eggplant cubes in olive oil and add them to the tomato sauce and basil, while the cavatelli are blanched but without reaching the complete cooking. So they are seasoned with plenty of eggplant sauce, ricotta, mozzarella and then placed in an aluminum foil to form the parcel in which food is baked. After about 20 minutes the flavors of this delicious dish will be amalgamated and fresh cavatelli will complete the cooking. This delicacy is a typical Sunday dish.
Minestra di San Giuseppe
The soup of St. Joseph, also called macco of St. Joseph, is a mixed vegetable soup with broad beans, beans, chickpeas, lentils and vegetables such as celery, carrots, onions, chard, beets, and other according to availability .Today you won’t find a soup of St. Joseph made as it was prepared in the past because it is made with different combinations of ingredients in different proportions. Today in many cases there is also the pasta. This soup is linked to the celebration of spring but also to a religious celebration in St. Joseph’s Day, March 19th, when people used to offer food to the poor, what matters was, and still is, that it becomes a convivial dish to eat together!
Taganu photo homemadeitaliancooking
Taganu
The Taganu or Tianu of Aragona, is a dish originating in Aragona, in the district of Agrigento. Taganu means pan, where the dish is prepared, and by tradition it must be of clay. The Taganu is a dish that is traditionally served on Easter Saturday and is a very rich dish! You have to prepare a meat sauce, cook the pasta, usually rigatoni or short sleeves, and is mixed with butter, Parmesan cheese and beaten eggs. Then you have to put butter in the earthenware dish and sprinkle with breadcrumbs. Then proceed to create the layers of pasta, thin tuma, sauce and so on. Finally, there are other beaten eggs. It all goes in the oven, until it becomes a rich and tasty cake of dough that satisfies even the most demanding palates! In ancient times, the dish was prepared in clay containers that were broken on the table to unlock their delicious contents.
