Fritteddra – winter caponata
By Paola
It was once customary to use only seasonal vegetables in cooking, i.e. those available in the garden. This is why fritteddra was also called winter caponata: the sweet and sour base remains the same as traditional caponata, but artichokes, broad beans and peas take the place of aubergines. I remember the farmer, known as ‘Mammaddrao’, with his typical hat on his head and his sunburnt face, and his straw basket full of freshly picked vegetables. He was a good man but colour-blind, which often meant a large load of unripe vegetables or fruit! Just by looking at him, we children knew what to expect. Once my grandmother had decided on the recipe to cook with the harvest, she always tried to involve us in the preparation, but we tried to escape, thinking of the games that awaited us in the garden.
ingredients for 4 people
200 g fresh shelled broad beans
200 g fresh shelled peas
100 g tomato sauce
4 artichokes
2 onions
2 tablespoons of sugar
½ glass of vinegar
Juice of ½ lemon
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
preparation
Cut the artichokes, removing the stems and tough outer leaves, then peel them until you reach the tender leaves. With a knife, cut off the tips of the leaves, cut the artichokes in half and remove the inner ‘beard’ from the artichoke hearts. Then cut the hearts into slices and immediately immerse them in a bowl of cold water and the juice of ½ lemon to prevent them from oxidising. Next, clean the broad beans and peas. Meanwhile, pour the sliced onions into a pan with a drizzle of oil and half a glass of water. As soon as they are slightly wilted, add the artichokes first and, after a few minutes, the broad beans and peas. Cook for about 15 minutes over low heat, stirring occasionally and adding a little water if necessary. Season with salt and pepper and add the tomato sauce, sugar and vinegar. Cook for a couple of minutes and leave to cool before serving.
Pair with a glass of Gibelè Zibibbo
ingredients for 4 people
200 g fresh shelled broad beans
200 g fresh shelled peas
100 g tomato sauce
4 artichokes
2 onions
2 tablespoons of sugar
½ glass of vinegar
Juice of ½ lemon
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
preparation
Cut the artichokes, removing the stems and tough outer leaves, then peel them until you reach the tender leaves. With a knife, cut off the tips of the leaves, cut the artichokes in half and remove the inner ‘beard’ from the artichoke hearts. Then cut the hearts into slices and immediately immerse them in a bowl of cold water and the juice of ½ lemon to prevent them from oxidising. Next, clean the broad beans and peas. Meanwhile, pour the sliced onions into a pan with a drizzle of oil and half a glass of water. As soon as they are slightly wilted, add the artichokes first and, after a few minutes, the broad beans and peas. Cook for about 15 minutes over low heat, stirring occasionally and adding a little water if necessary. Season with salt and pepper and add the tomato sauce, sugar and vinegar. Cook for a couple of minutes and leave to cool before serving.
Pair with a glass of Gibelè Zibibbo
