Frittedda – Sicilian Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beans (broad beans, broad beans, broad beans), from the jar
- 200 g peas, reen, frozen
- 1 onion (s), chopped
- 4 artichoke (s), from the glass, cut into 1 - 2 cm thick pieces
- 2 tablespoon vinegar
- 1 bunch mint, chopped
- Tablespoons sugar
- 1 pinch (s) nutmeg
- 2 tablespoon olive oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the onion in a saucepan with hot olive oil, add the artichokes and stew briefly, pour in some hot water. Add the beans and thawed peas and cook over medium heat.
- When all the ingredients are done and the water has evaporated, add the vinegar, sugar, a little mint and possibly a little more hot water, stir everything and let it simmer briefly.
- Remove the Frittedda from the heat and season with nutmeg, salt and pepper. Garnish the stock pot with chopped mint.
- The Sicilian Frittedda can be served warm or cold.
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