Sicilian Frittella (frittella) is one of the island’s most beloved seasonal dishes—a humble yet vibrant celebration of early spring produce. This delicate stew of fresh fava beans, peas and artichokes is gently simmered with onion, a splash of vinegar and just enough water to create a silky, aromatic sauce. Served warm or cold, it’s a dish that truly tastes like spring on a plate.
Sicilian Frittella (Frittella)
Ingredients
- 1 medium onion, finely chopped
- 12 oz (350 g) fresh peas
- 12 oz (350 g) shelled fresh fava beans
- 12 oz (350 g) fresh artichokes, cleaned and sliced into wedges
- 2–3 tablespoons white wine vinegar
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Hot water, as needed
Instructions
- In a large pan, heat a generous drizzle of olive oil and gently sauté the chopped onion until soft and translucent.
- Add the peas, fava beans and artichokes. Season with salt and pepper and cook for a few minutes, stirring occasionally.
- Pour in the vinegar and stir until it has evaporated completely.
- Gradually add a bit of hot water as needed, cooking over low heat until the vegetables are tender and a creamy sauce forms (about 20–25 minutes).
- Let the frittella rest before serving. It can be enjoyed warm or at room temperature.
Grandma & Aunties’ Kitchen Wisdom:
«This dish gets better with time—let it rest so the flavors can really come together. And it’s often even more delicious the next day!»
