Dish
Frittedda Siciliana
Sicilian Vegetable Stew
Frittedda Siciliana is made by sautéing onions and garlic in olive oil and then adding artichokes, peas, and fava beans. The vegetables are cooked with white wine and vegetable broth and seasoned with mint, parsley, and lemon zest. The stew is typically served with crusty bread or pasta. The combination of tender vegetables, tangy lemon, and fresh herbs makes for a delicious and satisfying meal.
Origins and history
Frittedda Siciliana has been a popular dish in Sicily for centuries. It is often served during the spring months when artichokes and fava beans are in season.
Dietary considerations
This dish is suitable for vegetarians and vegans. It is also gluten-free and dairy-free.
Variations
There are many variations of frittedda siciliana, with some recipes calling for the addition of potatoes, carrots, or even tomatoes. Some versions also use asparagus or green beans instead of peas.
Presentation and garnishing
Frittedda siciliana is typically served in a shallow bowl or plate. Garnish with a sprig of fresh mint or parsley for added flavor and color.
Tips & Tricks
To save time, use frozen artichokes, peas, and fava beans instead of fresh.
Side-dishes
Crusty bread or pasta are the traditional side dishes for frittedda siciliana. Other options include rice, quinoa, or a simple green salad.
Drink pairings
A crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, pairs well with frittedda siciliana. Beer lovers may enjoy a light lager or pilsner.
Delicious Frittedda Siciliana recipes
More dishes from this category... Browse all »
Aab gosht
Indian cuisine
Abgoosht
Iranian cuisine
Adobo
Filipino cuisine
Adobo sa gatâ
Filipino cuisine
Adobong baboy
Filipino cuisine
Adobong baka
Filipino cuisine
Adobong dilaw
Filipino cuisine
Adobong hito
Filipino cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory