'Frittella' with artichokes and peas: the Sicilian recipe (PHOTO)

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Carlos Laforet Coll
@carloslaforetcoll

The frittella (frittedda in Sicilian dialect) is a poor traditional dish. Widespread in the Palermo area, it uses few raw materials but gives a really tasty dish

Don't store avocado like this: it's dangerous

La pancake (in Sicilian dialect frittedda) is a dish poor of tradition. Widespread in the Palermo area, it uses few raw materials but gives a really tasty dish.





The preparation is also very fast and does not require frying or long cooking times. There are several variations.

In some areas, beans and wild fennel are also added to artichokes and peas. Still, there are those who also combine an egg with this dish.

Here is the complete my recipe:

Ingredients for 4 people)

4-5 artichokes

500 gr.di peas

an onion

wild fennel

lemon

extra virgin olive oil

sale

Preparation

Pulite and artichokes removing the outermost and hardest leaves, rinse them, divide them into four and pass over half a lemon. In a pan, place the onion julienne and oil (it must be abundant) and add peas and artichokes. Cover with water, add salt and cook with a lid for about 20 minutes. Halfway through cooking add the fennel wild.


You can serve this dish like this or accompany it with a egg "Bull's eye". To cook it, instead of oil, put two tablespoons of your cooking broth in a pan frittedda and let it cook for a few minutes with the lid on.


Bon appetit!

Photos and text: Francesca Mancuso

READ also:

EGGPLANT CAPONATA: THE SICILIAN RECIPE

LIMONCELLO, THE SICILIAN RECIPE

ALMOND PASTA: THE SICILIAN RECIPE

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