Sicilian Spring Vegetable Medley

1. 1

   Blanch broad beans in boiling salted water for 3 mins. Rinse under cold water until cool then drain.

2. 2

   Blanch peas in boiling salted water for 2 mins. Rinse under cold water until cool then drain.

3. 3

   Meanwhile, combine fennel and butter beans in a large saucepan or Dutch oven. Add wine, 1/4 cup water and oil. Season. Cover pan with a lid. Bring to a boil then reduce heat and simmer gently for 10-12 mins, until tender, stirring occasionally.

4. 4

   Remove lid and add broad beans, peas and olives. Cook, stirring occasionally, for 5 mins, or until liquid is evaporated. Sprinkle with chopped fennel fronds. Serve.

* Per serving · 4 servings · Values may vary.

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