A wonderful Sicilian dish where is crucial the freshness of the ingredients, that should be all first produce, is crucial
It's a recipe for the spring, to cook in the month of March and, in the north, until the month of April.
All ingredients should be fresh and just as soon sprung up from the ground.
Ingredients: 2 fresh onions or the corresponding weight of onions weds, 6 new and tender artichokes, 800gr fresh medium peas, 800gr of fava beans, ½ cup of olive oil, salt and pepper. Wild fennel or mint, minced.
Shell the peas and fava beans and if you want to do a good job, remove from favas even their outer skin. This may takes some time but also creates an occasion to get help from friends in the kitchen .
In ancient times, the particular envelope that surrounds fava bean has fueled legends related to myths of death and rebirth. Pythagoras himself, because of a myth telling that inside fava beans there were souls of the dead, decided to abstain from eating.
Clean artichokes removing the woody parts and any outer leaves that are tough, slice them into rather small wedges, remove the central hay (that should not be there if the artichokes are just young and fresh), and put them on hold in water acidulated with lemon juice.
Thinly slice onions and let them dry in a pan with the oil. Add to the pan artichokes, well dried, and brown for 10 minutes. Then add fava beans and finally, after few minutes peas. Cook very slowly, shaking the pan occasionally until vegetables are cooked and only finally season with salt and pepper.
Finish with chopped Ffennel or Mint as I prefer.
The Frittedda might be over here and that's how I prefer it.
But as I mentioned in the recipe described in my book La Storia nel Piatto, somebody completes it fading with ½ cup of not too strong vinegar and evaporates it quickly over high heat.
Note
However, never add water and possibly limit the risk of drying too much vegetable, keeping the pan partially covered.
All ingredients should be fresh and just as soon sprung up from the ground.
Ingredients: 2 fresh onions or the corresponding weight of onions weds, 6 new and tender artichokes, 800gr fresh medium peas, 800gr of fava beans, ½ cup of olive oil, salt and pepper. Wild fennel or mint, minced.
Shell the peas and fava beans and if you want to do a good job, remove from favas even their outer skin. This may takes some time but also creates an occasion to get help from friends in the kitchen .
In ancient times, the particular envelope that surrounds fava bean has fueled legends related to myths of death and rebirth. Pythagoras himself, because of a myth telling that inside fava beans there were souls of the dead, decided to abstain from eating.
Clean artichokes removing the woody parts and any outer leaves that are tough, slice them into rather small wedges, remove the central hay (that should not be there if the artichokes are just young and fresh), and put them on hold in water acidulated with lemon juice.
Thinly slice onions and let them dry in a pan with the oil. Add to the pan artichokes, well dried, and brown for 10 minutes. Then add fava beans and finally, after few minutes peas. Cook very slowly, shaking the pan occasionally until vegetables are cooked and only finally season with salt and pepper.
Finish with chopped Ffennel or Mint as I prefer.
The Frittedda might be over here and that's how I prefer it.
But as I mentioned in the recipe described in my book La Storia nel Piatto, somebody completes it fading with ½ cup of not too strong vinegar and evaporates it quickly over high heat.
Note
However, never add water and possibly limit the risk of drying too much vegetable, keeping the pan partially covered.
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