Frittella Palermitana

Made when the new seasons vegetables have just appeared, this dish is the epitome of Sicilian springtime. A speciality of Palermo, it is extremely simple to make. Sometimes a teaspoon of white wine vinegar is added after the vegetables have been cooked. Without the vinegar it can be used as a pasta sauce. It can also be made into a more substantial dish using potatoes. In Sicily they enjoy this dish when the vegetables are overcooked. However, I prefer it cooked my way so that the vegetable