Sicilian Spring Vegetable Medley - cooking recipe

Ingredients

9 oz frozen broad beans, thawed
5 oz frozen baby peas, thawed
2 large bulbs fennel, trimmed, thickly cut, fronds reserved for garnish
9 oz yellow butter beans, trimmed
1/4 cup dry white wine
2 tbsp extra virgin olive oil
2.5 oz pitted green olives (optional)

Preparation

Blanch broad beans in boiling salted water for 3 mins. Rinse under cold water until cool then drain.
Blanch peas in boiling salted water for 2 mins. Rinse under cold water until cool then drain.
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.
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.