This is not an omelette, it is a frittedda. No mistake, frittedda is a typical Sicilian dish. It is very simple, full of flavor, fast, healthy and in season: as the kitchen should be. From Palermo to Catania, each house is prepared differently, there are those who serve it hot as an appetizer, those who serve it as a side dish, those who take it to picnics or serve it at buffets. There are those who add mint, some fennel, those instead of sweet and sour experiment with a little lemon zest and a sprinkling of black pepper. It is a contemporary dish and an ancient recipe at the same time … because sometimes you don't need to look far to make innovation.

La Cucina Italiana, the first culinary magazine in Italy, knows it well, just like Edison, historic Italian company always committed to anticipating the future. Together they tell the Italian gastronomic heritage to make it live in the present, looking to the future and to a world, and an increasingly sustainable cuisine.

Ingredients for 4 people

450 g of shelled beans
250 g of shelled peas
4 artichokes
1 fresh spring onion
1 lemon
1 teaspoon of sugar
3 spoons of vinegar
Oil
salt
pepper

Method

Shell the beans and peas, clean the artichokes keeping part of the stem, cut them into wedges and put them in water acidulated with the juice of a lemon.

Finely slice the onion and brown it in a large pan with 4 tablespoons of oil for about a minute, then add the drained artichokes and continue cooking over high heat for 5/6 minutes, sprinkle with a ladle of water, if necessary.

Add the beans and peas, salt and pepper and add a little more water, if necessary. Continue cooking for 10 minutes.

Meanwhile chop 5 or 6 mint leaves, add the mince, a pinch of sugar and 2 tablespoons of vinegar one minute before the end of cooking. Serve warm accompanied with slices of homemade bread.

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