Frittedda Siciliana: Springtime Salad | Kitchen on the Cliff with Giovanna Bellia LaMarca

Originating in Sicily, Frittedda is a delicious and refreshing combination of artichokes, fava beans and peas. These spring vegetables are cooked together, producing a dish with a blend of flavors which is eagerly awaited when this trio of vegetables is in season. Paired with fried bread, this dish makes a perfect springtime lunch.

Frittedda is a celebration of spring. Happy Spring to all! 🌷

Have you ever heard of this dish? Let us know in the comments!

Frittedda
6 fresh artichokes
1 package frozen Fava Beans (10-16 ounces)
1 package frozen Tiny Tender Peas (10 ounces)
1/4 cup extra virgin olive oil
2 large cloves of garlic, chopped
10 sprigs of Italian Flat Leaf Parsley, chopped
Salt and Pepper to taste

Fried Bread
3 cups flour
3/4 cup warm water (plus more if needed)
1/4 cup extra virgin olive oil
1 teaspoon Yeast
1 teaspoon salt

Quick Note regarding salt and yeast:
This is traditionally how I was taught: never to mix yeast and salt at the same time. This is because theoretically, salt slows down fermentation and enzyme activity in the dough. However, the amount of salt added when making dough is so small that it will not have any negative affects on the rise of your dough. You can skip the 15 minute wait time and add the salt at the same time as your yeast.

Filming and Video Editing by Francesca Sacco

MY NEWEST BOOK: Sicilian Feasts https://www.amazon.com/Sicilian-Feast...

The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...

Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
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