Fresh Favas, Young Artichokes, and Spring Peas in the Sicilian Style

This dish, known as frittedda Siciliana, is found nowhere else but Sicily. The Sicilian food authority Pino Correnti believes that the name comes from the Latin frigere because it is prepared in a large frying pan. Since this dish is affected by the age and size of the vegetables, you will have to judge for yourself the right cooking time and how much salt, pepper, and nutmeg you want to use—so keep tasting. This beautiful green preparation is glorious in the