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.
- 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
- 4 fresh mint leaves
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.
Nutritional information includes 1/8 teaspoon of added salt per serving.