The Fava Larga (large Pod) from Leonforte is known even as Turkish pod and is tilled really on site and in the near communes: Nissoria, Assoro, Enna and Calascibetta, over a surface of 60-80 hectares.
The fresh product is obtained already at the end of march and beginning of april; the dry one is ready at the half of july.
With the fresh product you prepare the frittedda, by an incomparable taste; the dry pods, apart from being boiled with aromas are used for the preparation of the maccu.
Recipe: Maccu
It is a kind of mashed pods with a very ancient origin and spread all over Sicilia.
Ingredients:
800 gr of peeled pods, wild fennel tops, Extra Virgin olive oil, salt, black pepper, other vegetables such as peas, borage, dry tomatoes, onion.
It is prepared in the occasion of the party dedicated to Saint Joseph. It is a soup that includes peeled pods along with legumes remained from the winter stored foods such as peas, chickpeas, lens, and even various vegetables such as seeds of fennel, wild fennel, dry tomatoes onion. Apart form lens that boil rapidly, the legumes are merged in salted water for about 12 hours. They are boiled together on a weak flame inside a large ceramic pot where you add vegetables about at half of their cooking, tomatoes dices and sliced onion.
