For four people:
- 1 kg of peeled broad beans
- 150 g of “Caciocavallo Ragusano” cheese
- 2 potatoes
- 5 bay leaves
- a bunch of wild fennel
- a bunch of basil
- extra virgin olive oil
- salt and pepper
Cook the peeled broad beans in a pot filled with water on low heat along with washed and peeled potatoes, the bay leaves, fennel and basil previously washed, a pinch of pepper and three tablespoons of oil. Salt it and cook it for about 3 hours, mixing gently, until all ingredients are mixed well.
Let cool and blend it all with an immersion blender. When the "Macco" (cream) reaches a homogeneous consistency, transfer it into a bowl, add a drop of oil and the grated cheese.
Serve warm and, as much as you like, bring with bread.