The Sicilian frittedda for me is spring in the pot. The frittedda (or pancake) is a typical dish palermitano stringing beans, peas and artichokes, simply sauteed with olive oil and shallot and then joined together in a riot of greenery and flavor from one of the most popular Sicilian flavors: the sweet and sour. A dish that can be prepared only in spring, between March and April, When came the season of broad beans and peas, but it's still not over that of artichokes. As you will see, slightly resembles the Vignarola Romana. The Council, as with all sweet and sour preparations, is to prepare it the day before, so that we can cook for good, and served at room temperature or cool, never hot. It is an excellent side dish for meat and fish, But even a vegetarian dish rich in vitamins, carbohydrates and proteins. My aunt Mariella, Palermo doc, prepares it so great and, When I eat, always remember fondly. The original recipe is limited to the Union of vegetables in sweet and sour sauce, I added a small enrichment toasting bread in a little oil and pine nuts, by joining the top to frittedda, for some yummy crunch. Purists of the Sicilian cuisine I want to, but I must add that even a little’ Fresh Mint is a good pairing. A similar recipe you can eat in the Roman countryside: the vignarola is mainly composed of broad beans, peas, Artichoke and lettuce. Have a good day!
frittedda (Sicilian recipe)Print This
- 1 kg of beans, gross weight
- 600 grams of peas, gross weight
- 4 artichokes
- salt and pepper, to taste
- extra virgin olive oil, to taste
- 60 ml white wine vinegar or Apple crisp
- 3 shallots
- 3 teaspoons of sugar
- for garnish (Optional)
- homemade bread with plenty of bread crumbs, crumbled
- pine nuts, to taste
- extra virgin olive oil, to taste
To prepare the Sicilian frittedda, clean the beans and peas, removing the pods. Wash the beans and peas under running water and keep them separately in two bowls.
Clean the artichokes, eliminating the ends and the tough outer leaves, then cut them in half, also delete the internal barbette and soak them in water acidulated with lemon juice.
Clean the shallots, by removing the outer husk and the skins, then chop finely.
Put in a pan a third shallot and olive oil, then skip the beans by adding if necessary a little hot water. Add salt and cook so they stay crunchy, especially if they're small and tender broad beans. Set aside.
Proceed the same way with peas, skipping them with extra virgin olive oil and shallots (and a little hot water if needed), until they are tender but still crisp. Set aside.
Cut the artichokes into wedges, not too thin (Let's say a half artichoke you can get 5-6 cloves, depending on the size of the artichoke) and sauté in a pan, always with shallots and olive oil, so they stay crunchy. Set aside.
Still pour a little olive oil in a pan large capacity, and put all the vegetables needed for the Sicilian frittedda: artichokes, beans and peas. Mix vinegar of wine or apples with sugar, up to dissolve, then pour it over vegetables and let soften. Season with salt (having put the sugar you'll probably have to add a little) and pepper. Once in the air does not feel more a pungent smell of vinegar, pour the vegetables into a cookie sheet and allow to cool completely.
You can save the Sicilian frittedda even in the refrigerator. If you want, You can serve it as is. If you like my Variant, sautéed in extra virgin olive oil bread crumbs, then add the pine nuts and toasted them. Sprinkle this mixture and serve the Sicilian frittedda. Bon appétit!