Frittedda: A Traditional Sicilian Sauté of Spring Vegetables
Frittedda is one of Sicily’s finest celebrations of spring. This traditional Sicilian dish combines the season’s first artichokes, broad beans and peas, gently sautéed so that each vegetable retains its own distinctive texture and flavour—the sweetness of the peas, the slight bitterness of the artichokes and the delicate, nutty taste of the broad beans. Rather than a heavily cooked vegetable stew, frittedda is closer to a warm salad that showcases the freshness of the ingredients.
The Tradition of Frittedda in Sicily
In Sicily, frittedda is traditionally prepared in early spring (primavera), particularly around the Feast of San Giuseppe (19 March), when peas and broad beans first come into season. Although the dish is most closely associated with the north-west of the island, especially Palermo and Trapani, variations are also found in the farming districts of Caltanissetta, Enna and Agrigento, each reflecting local ingredients and traditions.
My Version of Frittedda
Because frittedda celebrates the arrival of spring, I enjoy adding fresh asparagus, although this is not part of the traditional recipe. I also occasionally add a small amount of good broth to deepen the flavour. Sicilian cooks rarely use stock, preferring to let the quality of their sun-ripened vegetables speak for themselves.
I think frittedda is best served at room temperature, much like caponata, where the flavours have had time to develop. It makes a wonderful antipasto with crusty bread, but it is equally delicious spooned over pasta for a simple spring meal.
Regional Variations
Like many Sicilian dishes, frittedda changes from one province to another.
In Palermo, cooks often finish the dish with a light agrodolce of caramelised sugar and vinegar, like in the flavours of caponata.
In Enna, in the heart of Sicily, wild fennel is commonly added during cooking, giving the dish an aromatic flavour that reflects the island’s rural traditions.
FRITTEDDA
Ingredients
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
PROCESS
- Prepare the artichokes by removing the tough outer leaves. Young artichokes can be difficult to find in Australia, so you may need to discard more leaves than you would in Sicily.
- As you clean the artichokes, place them in acidulated water (the juice of 1 lemon added to water) to prevent discolouration.
- Quarter each artichoke, then slice each quarter thinly. Don’t discard the stems—peel away the tough outer layer and slice the tender centres.
- Heat a generous splash of extra virgin olive oil in a wide, heavy-based pan. Add the sliced artichokes and sauté gently for 5–7 minutes, tossing the pan rather than stirring to keep the slices intact.
- Taste the artichokes. If they need further cooking, add about ½ cup of water, cover the pan and cook gently for another 10 minutes, or until they are just tender when tested with a fork.
- Add a little more olive oil, then the spring onions, peas and broad beans. Season with salt and freshly ground black pepper. Toss the vegetables gently so they cook evenly without breaking up. Cook for 5–7 minutes, adding a splash of water (or a little stock, if using) if the pan becomes too dry.
- Add the asparagus and cook for another 2–3 minutes, just until tender but still bright green.
- Transfer the frittedda to a serving bowl to prevent the vegetables from continuing to cook in the hot pan.
- Season with the white wine vinegar or the juice of ½ lemon. The acidity balances the natural sweetness of the vegetables. If desired, add a small pinch of sugar to enhance the sweet-and-sour balance.
- I sometimes grate in a little fresh nutmeg, which complements the sweetness of the peas and broad beans. Scatter fresh mint leaves over the frittedda just before serving, as mint discolours if added too early.
Serving suggestion: Frittedda is best served at room temperature, allowing the flavours to develop fully.
Variations
As with many traditional Sicilian dishes, frittedda varies from one part of the island to another.
In Palermo, cooks often finish the dish with a light agrodolce (sweet-and-sour) dressing made from caramelised sugar and vinegar, much like the seasoning used for caponata.
In Enna, in the heart of Sicily, wild fennel is added during cooking, giving the dish a distinctive aromatic flavour that reflects the island’s inland traditions.
Similar spring recipes:
PASTA e FAVE (Pasta with broad beans; a wet or dry pasta dish)
PASTA ALLA FAVORITA (Pasta with artichokes, broad beans, peas alla favorita)
