maccu di San Giuseppe

/mah-KOO dee sahn jhyoo-SEHP-peh/

"Abundance of Saint Joseph." A thick soup of puréed broad beans (US: fava beans) cooked with borage and a little fennel, a bit of chilli and thickened with pasta. When cold it is cut into strips and fried. Traditionally served on the Feast of San Giuseppe on 19th March.

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