Sicilian springtime stew

Sicilian springtime stew

Frittedda

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

This dish, a stew of seasonal vegetables, is just wonderful, provided you find the right ingredients at the right time. The best months in Italy are March and April, which obviously vary by location. The Sicilians eat it as an inviting starter.

Ingredients

Quantity Ingredient
600g small, tender artichokes, trimmed of tougher leaves and halved
400g young white onions, peeled and sliced
300g podded garden peas
300g podded, very young broad beans
4 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon salted capers, desalted and chopped
100ml extra virgin olive oil
salt
freshly ground black pepper

Method

  1. This is indeed very simple. Put all the vegetables, plus the parsley and capers, into a casserole with a lid. Add the olive oil and a little water to come halfway up the vegetables, and cook gently for 20 minutes with the lid on. Taste for salt and pepper.
  2. Eat with panelle.
Tags:
Carluccio
vegetables
vegetarian
Italian
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