Here is another Sicilian delight, it’s called “pitaggiu”!Some people say that its name derives from the French “potage”, that is a kind of vegetable soup. I only know that in Sicily our ancestors have created a spring and tasty dish that it’s very good and it’s eaten with meat, for example you can prepare meatballs and pitaggiu for your dinners or lunches. In reality you can also dress pasta with it .. So you can use the pitaggiu as you want because it is good in any way!
- 10 small Sicilian violet artichokes
- 4 small spring onions
- 100 grams shelled broad beans
- 250 grams peeled peas
- a few leaves of wild fennel
- 1/2 lemon
- extra virgin olive oil to taste
- salt to taste
- ground black pepper to taste
- some drops of mineral water
First clean the artichokes: remove the stem and after peel them. You have to eliminate the outer leaves until only the yellow leaves remain. Remove the upper part of the leaves by cutting the top two-thirds off to expose the centre of the artichoke. Divide them in half , remove the fibrous choke and with a teaspoon, dip them in water and lemon juice to stop them from discolouring.
Now using a knife remove the outer layer of the broad beans Clean and wash the spring onions and then cut into small pieces. In a saucepan pour some extra virgin olive oil and add artichokes, peas, broad beans and finally spring onions. Season with salt and pepper and flavore with wild fennel leaves. Pour a few drops of water, cover with a lid and cook over low heat until all the ingredients are cooked (it will take at least 30 minutes). Don’t forget to stir occasionally.
Place a round pastry ring on the plate and pour in the mix of vegetables. Crush lightly with the back of a spoon and then pull the metal ring gently. Decorate with fresh wild fennel leaves and some drops af extravirgin olive oil.