Frittedda is a traditional Sicilian dish that celebrates the peak of spring produce. This recipe combines tender baby artichokes, sweet fava beans, crisp asparagus, and fresh peas into a fragrant, olive oil-based stew. The vegetables are simmered until tender, infused with the bright acidity of lemon and the herbal freshness of mint and fennel. It is best served over toasted country bread topped with sliced scallions, creating a perfect balance of textures and flavors. This light, plant-based meal is ideal for warm-weather lunches or as a refreshing side dish for grilled meats. It captures the essence of Mediterranean cooking with simple, high-quality ingredients and minimal fuss.
Frittedda With Scallion Crostini
Description
Frittedda is a traditional Sicilian dish that celebrates the peak of spring produce. This recipe combines tender baby artichokes, sweet fava beans, crisp asparagus, and fresh peas into a fragrant, olive oil-based stew. The vegetables are simmered until tender, infused with the bright acidity of lemon and the herbal freshness of mint and fennel. It is best served over toasted country bread topped with sliced scallions, creating a perfect balance of textures and flavors. This light, plant-based meal is ideal for warm-weather lunches or as a refreshing side dish for grilled meats. It captures the essence of Mediterranean cooking with simple, high-quality ingredients and minimal fuss.Ingredients
Directions
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Trim the artichokes by removing tough outer leaves, peeling the stems, and cutting them in half. Soak the halved artichokes in cool acidulated water to prevent browning.
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Shell the fava beans, removing both the outer pod and the inner skin, and set aside.
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Trim the hard ends off the asparagus and cut the spears into 2-inch pieces on a bias.
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Shell the peas and set aside.
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Cut the fennel bulb in half, remove the core, and slice into a fine julienne. Reserve the fennel tops for garnish.
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Cut the prosciutto into a fine julienne and set aside.
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In a 12 to 14-inch saut pan, heat the 1/4 cup olive oil over medium heat. Add the prosciutto and fennel, cooking for 1 minute until fragrant.
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Drain the artichokes and add them to the pan. Cook for 10 minutes, stirring occasionally, until they begin to soften.
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Add the favas, asparagus, and peas to the pan. Pour in 1/2 cup of water, cover, and simmer for 20 minutes until all vegetables are tender.
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Uncover the pan and stir in the fresh mint, lemon juice, lemon zest, and reserved fennel tops. Adjust seasoning with salt and pepper if needed.
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Grill or toast the country bread slices until crisp. Brush with the remaining 2 tablespoons of olive oil.
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Sprinkle the toasted bread with sliced scallions. Serve the frittedda hot or cold over the scallion crostini.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 486.7kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 2.8g14%
- Cholesterol 11.8mg4%
- Sodium 290.6mg13%
- Total Carbohydrate 95.3g32%
- Dietary Fiber 41.9g168%
- Sugars 30.8g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
