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Information

Course: side dish
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 4 servings
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

Nutritional information includes 1/8 teaspoon of added salt per serving.

1120kcal (56%)
402mg (40%)
54mg (89%)
106mcg RAE (4%)
3702mg
614mg
72g
18g
75g
168g
10mg (3%)
697mg (29%)
5g (24%)
24g (37%)
20mg (112%)