Recipe: Scaffata

From Lidia Bastianich

Friday, March 29, 2013

3 tablespoons extra virgin olive oil
1 cups scallions (tender green and white parts), trimmed and chopped
1/2 cups onion, chopped
2 1/2 pounds fresh peas in the pod, shelled (about 1 pound)
1 1/4 pounds fresh fava beans in the pod, shelled (about 1/2 pound), blanched, and peeled
1 cups zucchini, finely diced
1/2 teaspoons peperoncino (crushed red pepper)
Salt to taste
2 cups romaine leaves, thinly shredded
1 tablespoons fresh mint leaves, finely shredded

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino. Season lightly with salt. Stir well, reduce the level of heat to low, and cover the casserole tight. Cook 15 minutes, stirring occasionally.

Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find the vegetables are sticking, you may add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook the vegetables. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.





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Comments [1]

Caarin from Montclair

This recipe was wonderful! We did make it on Easter and it is a beautiful celebration of spring. I could not find fava beans, nor does our Whole foods stock fresh peas quite yet, but I always have frozen peas in the freezer and they worked very well. I didn't let it it cook more than 15 minutes once I added the peas. That seemed like plenty and I was concerned it would all turn to mush. Delicious! I used leftovers in an omelet with a dash of cream cheese the next morning. Wow!!

Apr. 04 2013 06:39 AM

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