Sicilian fritella with salsa verde on focaccia
This delicious Italian dish hails from Sicily and celebrates the flavours of spring. Artichokes, broad beans and peas are simply cooked and marinated in extra virgin olive oil – the quality of ingredients are key to the success of this dish, so frozen beans and peas won't really do the job here. It's a versatile dish which can be served as a starter, side, lunch or simple snack, so we recommend making a big batch and eating it all week. If you need more information on prepping artichokes, check out our handy guide here.
Ingredients
Metric
Imperial
Fritella
- 1 banana shallot, finely sliced
- 4 baby violet artichokes
- 300g of fresh peas
- 600g of fresh broad beans
- 100ml of extra virgin olive oil, not too peppery, plus a dash to cook with
- 1 tbsp of white wine vinegar
- 1 handful of mint leaves
- salt
- freshly ground black pepper
- lemon juice to taste
Salsa verde
- 1/2 small bunch of flat leaf parsley, (with stalks)
- 1/2 bunch of mint
- 1/4 bunch of chives
- 5g of capers, drained
- 2 salted anchovies
- 1 tbsp of red wine vinegar
- 1/2 lemon, juiced
- 75ml of extra virgin olive oil
- salt
- freshly ground black pepper
To serve
- 1 loaf of focaccia
- Pecorino Romano, or Parmesan, shaved
Method
Prepare the artichokes and remove any hard leaves or spiky parts. Cut them in half lengthways and soak them in water and lemon juice for about 15 minutes to stop them discolouring. Shell the peas and pod the beans
- 4 baby violet artichokes
- 600g of fresh broad beans
- 300g of fresh peas
Place a pan over a medium heat and add a dash of the oil. Gently sauté the sliced shallots until translucent
- 1 banana shallot, finely sliced
- 1 dash of extra virgin olive oil, (not too spicy)
Add the artichokes, peas, broad beans and a glass of water. Add a pinch of salt and pepper and cover with a lid. Cook over a low heat for about 25 minutes, stirring every 5 minutes and ensuring there is always some liquid (if necessary add more water)
While the fritella cooks, make the salsa verde. Put the herbs, capers and anchovies into a jug blender with the vinegar, seasoning and lemon juice. Start to blend then, with the machine running, add the olive oil in a steady stream. You should end up with a thick, green, rustic sauce
- 1/2 small bunch of flat leaf parsley, (with stalks)
- 1/2 bunch of mint
- 1/4 bunch of chives
- 5g of capers, drained
- 2 salted anchovies
- 1 tbsp of red wine vinegar
- 1/2 lemon, juiced
- 75ml of extra virgin olive oil
- salt
- freshly ground black pepper
Once the fritella has had 25 minutes cooking time, add the mint leaves to the vinegar then stir this into the pan and cook for another 2 minutes
- 1 tbsp of white wine vinegar
- 1 handful of mint leaves
By the end of cooking the liquid should have almost disappeared, though the fritella should not be dry. Before serving add the olive oil and 100ml of the salsa verde, stir and sit for 10 minutes before serving. Taste and season with salt, pepper and lemon juice
- 100ml of extra virgin olive oil, not too peppery, plus a dash to cook with
- salt
- freshly ground black pepper
- lemon juice to taste
To serve, portion the focaccia and lightly toast under the grill or in a hot, dry pan. Spoon over the fritella and finish with shavings of Pecorino or Parmesan and a chilled glass of Tio Pepe fino
- 1 loaf of focaccia
- Pecorino Romano, or Parmesan, shaved
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