Palermitan Frittella (Frittedda) is a typical side dish of Palermitan cuisine, made with spring products such as broad beans, peas, and artichokes. It is not a fried dish: it is a stewed dish, tasty and rich in nutrients. It can be flavored with fresh mint or prepared in a sweet and sour version by adding white vinegar and sugar.
Clean and finely chop the shallots.
Peel the broad beans and peas.
Clean the artichokes by removing the outer leaves, cutting off the top, and cleaning the base; divide them into quarters, then into wedges and remove the internal beard.
In a large pan heat the extra virgin olive oil and sauté the chopped shallots.
Add the broad beans to the sauté, mix, and then add the peas; finally, add the artichokes.
Cook over medium heat, stirring occasionally, for about 30 minutes or until the vegetables are tender.
Adjust with salt and pepper to taste.
Mint variant: at the end of cooking add a chop of fresh mint for flavor.
Sweet and sour variant: at the end of cooking add 1 glass of white wine vinegar and 1 tablespoon of sugar, cook for a few minutes until the vinegar has completely evaporated.
Large pan
Knife
Cutting board
Wooden spoon
Recommended pairing wine: Terre della Baronia DOP Rosso Bio, a structured and aromatic wine ideal with tasty traditional dishes.
Italy, Sicilia
| Energy (kcal) | 56.2 |
| Carbohydrates (g) | 6.36 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 0.18 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 5.06 |
| Fiber (g) | 4.86 |
| Sale (g) | 0.03 |
