Tag Archives: Frittedda

PASTA e FAVE (Pasta with broad beans – a wet or dry pasta dish)

Pasta e fave (broad beans) is a spring-time, Italian, rustic dish.

There are many Italian, regional combinations of pasta e fave, some add chicory or wild fennel, or tomatoes. Guanciale is an Italian cured meat made from pork’s cheek (guancia – cheek) and it is also a favourite flavouring. Thick bacon can be substituted, but somehow this is not produce I associate with  fresh spring  flavours and I always omit it. In keeping with the theme of spring, on this occasion I added a couple of zucchini. Fresh mint leaves can be added  at the time of serving the pasta.

Peas are also in season in spring and the same dish can be prepared with peas or a combination of broad beans and peas.

Depending on which part of Italy you favour, you can add Pecorino or Parmigiano, but once again, I prefer to keep the taste “clean” and the drizzle of extra virgin olive oil, fresh mint and freshly ground black pepper is enough for me.

Short to medium sized pasta that is suitable for zuppa or minestra (soup) is used in this dish and the pasta can be presented with the broad beans, served either wet or dry. You can choose whether to obtain a rather dry or slightly brothy dish – I always like it wet, just as I like a wet pasta e fagioli (borlotti beans).

I like to cook my pasta in with the beans, however, the pasta can be cooked separately, drained and then added to the beans. If this is your preferred method, cook the broad beans for 20-30 minutes, until soft, cook the pasta until al dente, then drain and dress the pasta with the broad beans and the broth.

1.5 kg fresh broad beans

2 spring onions
1 or 2 fresh garlic cloves
½ cup extra virgin olive oil
salt and to taste pepper to taste
2 zucchini (optional)
chopped parsley
1 litre or more of chicken or vegetable broth (or water)
short pasta, a couple of handfuls or more, depending on how much pasta you prefer
your best and fruitiest, extra virgin olive oil to drizzle on top

Heat extra virgin olive oil and sauté the onions and garlic.
Add the shelled beans, zucchini and parsley and sauté briefly. Add broth, season with salt and pepper, cover, and cook over low heat for about 10 minutes. Make sure that the liquid is boiling  before adding the pasta. Add more hot broth or water if needed.

When the pasta is , turn off the heat and serve, but remember to drizzle your best extra virgin olive oil on top….it will be very fragrant!

Add more black pepper and/or fresh mint leaves when serving.

Grated cheese is optional.

Other Recipes with broad beans:

FAVE ( Broad beans)

Two Sicilian favourites:

PASTA ALLA FAVORITA (Pasta with artichokes, broad beans, peas alla favorita)

FRITTEDDA (A sauté of spring vegetables)

And for those of you in the Northern hemisphere, a Sicilian specialty:

MACCU (a thick, broad bean soup, made at the end of winter to celebrate spring)

FRITTEDDA (A sauté of spring vegetables)

Frittedda is exclusively Sicilian and is a luscious combination of spring vegetables lightly sautéed and with minimum amount of stirring to preserve the textures and fresh, characteristic flavours of each ingredient — the sweetness of the peas, the slightly bitter taste of the artichokes and the delicate, nutty taste of broad beans. It is really a slightly cooked salad and each vegetable should be young and fresh.

In Sicily this dish is usually made at the beginning of spring (Primavera), around the feast day of San Giuseppe (19 March) when the first peas and broad beans come into season. It is thought that the origins of the dish are from around the northwestern part of Sicily (from Palermo to Trapani), but I have also found recipes from the agricultural areas in the centre of Sicily, in Caltanissetta, Enna and across to Agrigento and all have their own variations.

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Because frittedda is a celebration of spring, I also like to include asparagus, but this is not in traditional recipes. Use white or green asparagus, thick or thin. Yet again breaking with tradition I often add a little strong broth for extra flavour — Sicilians seldom add stock to food and rely on the natural flavours of the ingredients. They know that the sun always shines in Sicily and therefore, their produce tastes better.

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To fully appreciate the flavour of frittedda, I like to eat it at room temperature (like caponata) and as a separate course — as an antipasto with some good bread. The recipe also makes a good pasta sauce to celebrate spring.

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artichokes, about 3 young, tender
peas, 750g (250g, shelled weight)
broad beans, young, 1kg (these will result in about shelled 350g) The broad beans should be young and small — if they are not, (remove the outer peel of each bean)
asparagus (250g). Snap the bottoms from the asparagus and cut the spears into 2cm lengths
spring onions, 3-4, sliced thinly (including the green parts)
lemon, 1 for the acidulated water
extra virgin olive oil, about ½ cup
salt and pepper
white wine vinegar, ½ tablespoon or the juice of ½ lemon
sugar, about a teaspoon
fresh mint leaves, to sprinkle on top before serving

Prepare the artichokes – strip off the tough outer leaves. It is difficult to purchase young artichokes in Australia so you may need to remove quite a few of them.
Keep the artichokes in acidulated water (use juice of 1 lemon) as you clean them and until you are ready to use.
Cut each artichokes into quarters. Slice the artichokes into thin slices. I also use the stalk of the artichoke (stripped of its outer fibrous layer).

Select a wide pan with a heavy bottom and cook as follows:
Add some of the oil.
Add the artichokes and sauté them gently for about 5-7 minutes (tossing the pan, rather than stirring and trying not to disturb the ingredients too much).
Before proceeding to the next stage, taste the artichokes, and if they need more cooking sprinkle them with about ½ cup of water, cover the saucepan with a lid and stew gently for about 10 minutes. You will know when the artichokes are cooked as there will only be slight resistance when pricked with a fork.
Add more oil, the spring onions, the peas and broad beans, salt and pepper. Toss and shake the ingredients around gently to ensure that the vegetables do not stick. Cook for about 5-7 minutes. Add a dash of water (or stock).
Add the asparagus and cook for a few minutes longer.
Place the ingredients into a bowl or they will keep on cooking.
Add the white wine vinegar or the juice of ½ lemon – the small amount of vinegar or lemon juice provides a little acidity in contrast to the sweetness of the dish. You could also add a little sugar.
I sometimes add a little grated nutmeg – this accentuates the sweetness of the ingredients. Fresh mint leaves will accentuate the freshness but put them on top the frittedda when you are ready to serve it (mint leaves discolour easily).

Variations

The Palermitani (from Palermo) add the agro dolce sauce (sweet and sour sauce like when making caponata) made with caramelised sugar and vinegar at the end of cooking.

In Enna, in the centre of the island, wild fennel is added during cooking.

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