Macco di fave (fava bean puree)

Place the dried fava beans in a large bowl and cover with cold water. Let them soak for at least 12 hours or overnight. Drain and rinse thoroughly.

In a large heavy-bottomed pot, combine the soaked dried fava beans with 1 liter of fresh cold water. Add 10 grams of extra-virgin olive oil, 10 grams of garlic (whole cloves, lightly crushed), and the wild fennel. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the fava beans are very tender and easily mashable. Stir occasionally to prevent sticking. Add 5 grams of salt during the last 15 minutes of cooking.

Remove the wild fennel and garlic cloves from the pot. Using an immersion blender or transferring to a food processor, blend the fava beans until smooth and creamy. If the puree is too thick, add a little hot water to reach the desired consistency. Season with 2 grams of black pepper and adjust salt if necessary.