LA FRITTEDDA Broadbean, cardoon flowers, fennel flowers, and tiny baby carrot pasta

Fresh vegetables in the pan

2016-01-18 - Frittedda 1

Ad cooked Orechiette

2016-01-18 - Frittedda 2

Frittedda fit for a King

2016-01-18 - Frittedda 3

Today my harvest amounted to one handful of broadbeans, one handful of tiny carrots that were meant to be big, some wild fennel leaves, a few cardoon flowers and an onion. Undaunted, Mrs BYO made one of the best pasta sauces we have ever had, modeled on the La Frettedda made in spring in Sicily. The main thing is to use fresh vegetables straight from the garden. Peas are normally used in stead of the little carrots, but my peas get grazed from the plant long before maturity by the grand kids. The fennel used in Italy for this recipe is wild fennel.

LA FRITTEDDA (the amounts are arbitrary – use what you have)

1 cup  broadbeans out of the pod. Remove the skin from the bigger beans

1 cup small carrots whole, or fresh garden peas

6 cardoon flowers, boiled, outer leaves and choke removed, leaving only the tasty hearts. Normally artichoke hearts are used, but I hate wasting the tasty little cardoon flowers

1 onion finely chopped

pinch of peperonchino (chili flakes)

salt and pepper

1/2 cup olive oil

fennel leaves or flowers to taste

a strip or two of pancetta (home made off coarse), leave this ingredient out if you do not have any (any smoked meat like bacon will ruin the fresh taste of the vegetables)

adding tomato is considered a crime!

Soften the onion and pancetta in the olive oil. Add the chili and all the vegetables. Slice the artichoke hearts up if they are too big. If the vegetables are fresh they cook in a few minutes, so your pasta must be almost cooked by the time you add the vegetables to the onion in the pan. We liked the orecchiette (little ears) type of pasta  with this sauce.

ENJOY and do not forget the home made wine!!