Step 1

Soak the fava beans for 12 hours. Rinse and drain them.

Step 2

Slice the white part of the spring onions and sauté in 1 Tbsp. oil. Add the fava beans and add wild fennel for flavor. Cover with water and cook for 25 minutes.

Step 3

Purée 2⁄3 of the fava beans. Set aside 2 Tbsp. whole fava beans and and mix the rest with the purée.

Step 4

Thinly slice the green part of the spring onions and brown in butter. Add the 2 Tbsp. whole fava beans kept aside and season with salt and pepper.

Step 5

Mix the ricotta with a spoon to soften it. Serve the macco topped with the fava bean ragout, spring onions and ricotta. Season with fennel and pepper.