Sicilian Frittella or frittedda: a spring plate of peas, artichokes, and fava beans straight from the garden.
The Sicilian frittella, or better known as the frittedda in Palermo, is a delicious and fresh dish made with peas, artichokes, and fava beans (broad beans). The freshness of the vegetables is the key to the delicate flavor of this union, so the better the “frittedda,” the fresher the vegetables must be.
Since these ingredients are meant to be used in a springtime dish, they must all be small and tender.
Naturally, this dish will be on our tables during the spring, but thanks to frozen goods, you can make it any time of year. A riot of spring flavors and fragrances arise from the straightforward preparation.
How to make Frittella or Frittedda?
An onion sliced very thinly should be browned in a saucepan with some extra virgin olive oil. After the artichokes, peas, and broad beans have been drained, add them to the sautéed mixture along with enough vegetable broth or water to cover. Stir very gently with a wooden spoon every so often and season with salt and pepper; cook covered over moderate heat for about 20 minutes.
The frittella is done and it smells delicious. However, the authentic Palermitan recipe calls for the frittella to be simmered with half a glass of vinegar while the heat is still on.
A good way to serve these typical Sicilian dishes is as an appetizer with slices of delicious Sicilian bread and fresh sheep’s ricotta. You’re going to love it!
Sicilian Frittella or Frittedda: Spring Flavors
- 0.66 pounds Shelled Broad beans
- 0.66 pounds Shelled Peas
- 3 Artichokes
- 1 Onion
- ¼ cup Oil
- 1 tbsp Sugar
- 1 tbsp Vinegar
- Clean the artichokes from the leaves on the outside to the heart in the middle. Cut off the ends, remove the inner beard, and cut them into wedges.
- Put them in a bowl with water and a few drops of lemon juice.
- Put the beans in a bowl after shelling them.
- Put the shelled pea pods in a container.
- Brown the chopped onion in the oil in a saucepan.
- Add and cook the artichokes for 5 minutes.
- Add the broad beans and peas and half a glass of vegetable broth.
- Add salt and pepper and cook over moderate heat for 20 minutes.
- Cook for another 5 minutes if you add the sugar and vinegar (this step is optional).
- At this point, the dish is done, I recommend serving it warm a few hours later. You’ll notice that the dish tastes even better and brings out all its spring flavors.