"Frittella"

It is a typical speciality from Palermo. It could be used in several ways: it could be a good horse-d’oeuvre as well as a starter or a full and light evening meal. The name “Frittella” could suggest some thing like a pancake or an omelette, but it is not like this. This is a traditional stewed preparation, broad bean, peas and artichoke-based. Then why is it called “frittella”? in the sicilian-italian dictionary by Traina at the heading ”Frittedda” we find: “Dish consisting of fresh fried (in oil or in lard) broad bean, often added to peas, artichokes and similar” or we find also “Hull’s omelette”.

INGREDIENTS

For 4 servings:
6 artichokes
3 Kg fresh broad bean
1 Kg fresh peas
1/2 glass of vinegar
30 Gr butter
1 spoon of sugar
extra-virgin olive oil
salt and pepper
some mint leaves.

Cut the stalk to the artichokes; take off the harder, external leaves and cut the others about half-high. Clean the broad beans and the peas. Melt the butter in an oiled pot. add the thinly minced onion and let it brown. Add broad beans, peas and artichokes; let it cook for about 10 min. adding water from time to time. Salt and pepper. When it is almost completely cooked, add the vinegar and the sugar. Garnish finally with the mint leaves. Let it stand and serve it cold on a large plate.