Frittedda
Instructions
Is this a sicilianissima dish that has no counterpart elsewhere.
It may be that the name derives from the Latin, as it is in the FRY separately large skillet that forms this delicious side dish, used increasingly in western Sicily (where) as a starter, during the early Sicilian spring and lasts until the vegetables of which it consists are cute, yet of the firstfruits.
Trim the artichokes, cut into quarters and ammollarli in cold water with lemon juice.
Separately boil the onion underdone, and then FRY in oil until it becomes creamy.
At this point add the artichokes, after well drained; Add oil and add the beans and, finally, the peas.
Season with salt, pepper and half a cup of vinegar and continue cooking until the vinegar is almost completely evaporated.
Store in the refrigerator frittedda and serve the next day.
Ingredients and dosing for 4 persons
- 6 artichokes
- 500 g of fresh shelled peas
- 800 g of green beans keep
- 200 g of onion sadki
- 1/2 cup of wine vinegar
- Lemon juice
- 100 g of olive oil
- Salt
- Pepper