Scaffata Recipes

SCAFATA

Scafata image

Provided by Melissa Clark

Categories dinner, easy, quick, one pot, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
1/2 dry white wine
4 baby artichokes, trimmed and cut into eighths
1 cup chopped onion
6 stalks asparagus, trimmed and cut in 3/4-inch lengths
2 scallions, sliced
2/3 cup peeled fava beans (see note)
1/3 cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese

Steps:

Combine oil and wine in a pan at medium heat. Add artichokes and onions. Bring to boil. Cook, partly covered, 5 minutes. Add asparagus and scallions. Cook 3 minutes.
Lower heat, and stir in fava beans, peas and salt and pepper to taste. Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender. Serve topped with pecorino Romano cheese.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 46 grams, Carbohydrate 59 grams, Fat 55 grams, Fiber 24 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 1751 milligrams, Sugar 15 grams

BRAISED SPRING LEGUMES

Braised Spring Legumes image

_Scaffata_ This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word _scaffare_ - "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

Provided by Lidia Bastianich

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
1 cup chopped scallions (white and tender parts; about 6 scallions)
1/2 cup chopped onions
2 1/2 pounds fresh peas in the pod, shelled
1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled
1 cup finely diced zucchini
1/2 teaspoon peperoncino (crushed red pepper)
Salt
2 cups thinly shredded romaine leaves
1 tablespoon finely shredded fresh mint leaves

Steps:

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 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 more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.

SCAFFATA

Scaffata image

This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare - "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

Provided by MsPia

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
1 cup scallion, chopped (white and tender parts, about 6 scallions)
1/2 cup onion, chopped
2 1/2 lbs fresh peas, in the pod shelled
1 1/4 lbs fresh fava beans, in the pod shelled, blanched, and peeled
1 cup zucchini, finely diced
1/2 teaspoon crushed red pepper flakes
salt
2 cups romaine leaves, thinly shredded
1 tablespoon fresh mint leaves, finely shredded

Steps:

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 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 more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.

Nutrition Facts : Calories 336.9, Fat 8.1, SaturatedFat 1.2, Sodium 22.1, Carbohydrate 50.3, Fiber 16.3, Sugar 14.2, Protein 18.5

More about "scaffata recipes"

SCAFATA - ITALICANA KITCHEN

Web Jun 8, 2015 1 red or Tropea onion, finely chopped 3 cups (400g) shelled fava beans (or frozen) 2 cups (285g) shelled peas (or frozen) 13.5 oz …
From italicanakitchen.com
Cuisine Italian
Total Time 40 mins
Servings 4-6

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SCAFATA

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