Hulled Split Fava Beans

Dried broad beans, hulled and split, only from Italian lands: without peel, without long soaking, 21,3 g of protein per 100 g

Half yellow fava beans that melt into a golden and fragrant puree: the macco of the South and the fava beans and chicory, with the Italian fava bean

Cerqueto Hulled Split Fava Beans

Le Hulled Split Fava Beans Cerqueto beans are dried beans without the dark, leathery skin and divided in half: two smooth, yellow-ochre cotyledons that fall apart on their own in the pan thick and velvety cream, from the flavor sweet, full and slightly herbaceous, the flavor that throughout Southern Italy is simply called "macco". Cultivated only from Italian lands and processed in the company's facilities in Acquapendente, in Alta Tuscia, they arrive ready for the pot.

Hulling changes everything: whole beans require a night's soaking and a long cooking time, and leave peels on the plate to be discarded; the broken ones cook in 40 50-minute without soaking or with a short soaking, they have no waste and are much more digestible. With 21,3 g of protein and only 2,1 g of fat per 100 g, they are one of the most nutritious and cheapest legumes in the pantry. Made in Italy, from a single ingredient.
 
 
 

The roots of these Split Beans are deep in tradition

The broad bean is the oldest legume in Europe and the most full of meaning. PythagorasIn the 6th century BC, he forbade his disciples from eating it, and legend has it that he died precisely because, pursued by enemies, he refused to cross a field of beans to escape. Explanations have multiplied for centuries: beans as the abode of souls, their black-spotted flower, their resemblance to an embryo; today, many believe that the philosopher from Croton was already aware of favism, the reaction that beans trigger in those predisposed to it, widespread throughout the Mediterranean.

For everyone else, the broad bean has been the staple for millennia meat of the poor. In Sicily the Macko, the puree of dried broad beans with wild fennel, was the dish of St. Joseph and of winter; in Puglia the broad beans and chicory, a cream of hulled fava beans with sautéed wild chicory, is still a signature dish of Bari and Salento, simple in ingredients and perfectly balanced between sweet and bitter. In central Italy, split fava beans were used in Lenten soups and purées with new olive oil: Cerqueto brings them back from Italy, already hulled, ready to be used in any of these dishes.
 
 
 

Choosing hulled split beans means taking care of yourself

With 21,3 g of protein per 100 g of dry product, broad beans are among the legumes with the highest protein content, and when combined with a cereal, bread, pasta or rice, they provide a complete amino acid profile. 52,8 g of carbohydrates They are complex and slow-release, with 4,5 g of natural sugars that give the macco its sweetness, for long-lasting satiety and a low glycemic impact; fats stop at 2,1 g and salt at 0,02 g.

The beans bring fibers, Iron, folate, potassium, magnesium, manganese and B vitamins, and the hulling, eliminating the skin, makes them easier to digest and quicker to cook, without losing the nutrients of the seed. A necessary warning: broad beans should be avoided by those who suffer from favism, the hereditary deficiency of the G6PD enzyme. For everyone else, they are a healthy, ancient, and surprisingly versatile food.
 
 
 

How to Best Use: Hulled Split Fava Beans

• BEAN CAKE WITH BROKEN PASTA: Cook the split broad beans in water with an onion and a celery stalk until they dissolve, stirring often; at that point break in a handful of Whole Wheat Spaghetti with Organic Flax Seeds and cook them in the macco, adding water if necessary. Raw oil, Organic Wild Fennel, pepper and flakes of Pecorino with Chilli: the Sicilian winter dish, with a Lazio twist.
• APULIAN-STYLE BROAD BEANS AND CHICORY: Cook the split broad beans with a little water until you obtain a smooth puree and blend with oil. Boil the Organic Chicory, squeeze it and sauté it in a pan with garlic and oil. On the plate, the puree on one side and the chicory on the other, a drizzle of oil and some Salina Sweet and Sour Capers by Slow Food to break the bitterness: the poorest and most perfect dish of the South.
• EGYPTIAN FABRIC FALAFEL: Soak the split broad beans for a few hours, blend them raw with onion, garlic, herbs, cumin, and a pinch of baking soda until they form a coarse paste. Form them into balls and fry them in hot oil. Serve on lettuce leaves. Organic Lettuce with a teaspoon of Lemon and Ginger Jam to serve as a sweet and sour sauce: Cairo's ta'amiya, with Italian broad beans.

The Producer: Cerqueto

Hulled broad beans, peas, chickpeas, and lentils are Cerqueto's answer to those who crave legumes every day but don't have a night to soak them: the same traceable Italian raw materials, processed in the Acquapendente facilities so they arrive ready in the pot. Legumes change shape, not origin, and this has been the company's motto since 2001.
 
 
 

Ingredients

Dried broad beans, hulled and split.

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy. Only from Italian soil.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1387 kJ / 331 kcal
• Fat: 2,1 g, of which saturated fatty acids 0,21 g
• Carbohydrates: 52,8 g, of which sugars 4,5 g
• Protein: 21,3 gr
• Sale: 0,02 gr

Preparation and Storage

Soaking: Not necessary; a short soaking of 2-3 hours will shorten the time and make the puree smoother. Cooking time: Cook for about 40-50 minutes over low heat in water or broth, stirring occasionally because the beans tend to stick together as they break down. Add salt at the end of cooking. Store in a cool, dry place, away from light; after opening, store in a sealed container. The fava bean puree will keep in the refrigerator for 3 days and freezes well.
 
 
 

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