Info
- Course: Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 12 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Scafata of Fava Beans and Escarole
Cookbook
Scafata di Primavera
They do not serve al dente vegetables in Rome, they serve them cooked through, and with maximum flavor. This is not a dish that is brightly colored like the cover of a food magazine. You’re looking for the more muted pale green of a true Roman spring.
Yield : Makes 4 servings
Ingredients
- ¼ cup extra virgin olive oil
- 2 ounces pancetta, cut into 1/8-inch dice
- ½ medium spanish onion, thinly sliced
- 1 teaspoon hot red pepper flakes
- 8 baby artichokes, tough outer leaves removed, stems trimmed, and halved
- 1 cup hot water
- 2 pounds fava beans, shelled and peeled
- 2 pounds fresh peas, shelled (about 1 cup)
- ½ head escarole, cut crosswise into ½-inch-wide ribbons
- 1 tablespoon freshly ground black pepper
- Salt
- 4 fresh mint leaves
Directions
1. In a 10- to 12-inch sauté pan, combine the olive oil and pancetta and cook over medium heat until the pancetta is soft and translucent, about 6 minutes. Add the onion, red pepper flakes, and artichokes and cook until the artichokes are just tender, 8 to 10 minutes.
2. Add the water, favas, peas, escarole, and pepper and cook until the escarole is wilted and soft and the peas and beans are tender, about 8 minutes. Season with salt.
3. Tear the mint leaves into pieces, sprinkle over the scafata, and serve. This dish is also good at room temperature.
© 2005 Mario Batali
Nutritional Information
Nutrients per serving
Nutritional information includes 1/8 teaspoon of added salt per serving.
1120 kcal
40 % daily value
89 % daily value
4 % daily value
3702 mg
614 mg
72 g
18 g
75 g
168 g
10 mg
697 mg
5 g
24 g
112 % daily value
