Name: Scaffata Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: European
Ingredients: 3 tbsp extra virgin olive oil; 1 cup Scallions; ½ cup onion; 2½ lbs fresh peas in the pod; 1¼ lbs fresh fava beans in the pod; 1 cup zucchini; ½ tsp peperoncino; salt; 2 cups romaine leaves; 1 tbsp fresh mint leaves

How To Make Scaffata

Spice up Italian nights with this easy Scaffata recipe that tosses tender braised peas, zucchini, and romaine leaves in olive oil for a scrumptious dish.

Preparation: 10 minutes

Cooking: 45 minutes

Total: 55 minutes

Serves:

Ingredients

3tbspextra virgin olive oil
1cupscallions,tender green and white parts
½cuponion
2½lbsfresh peas in the pod
1¼lbsfresh fava beans in the pod
1cupzucchini
½tsppeperoncino,(crushed red pepper)
salt,to taste
2cupsromaine leaves
1tbspfresh mint leaves

Instructions

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook for about 4 minutes until wilted.
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 for about 25 minutes, stirring occasionally, until the vegetables are very tender. The vegetables should give off enough moisture during cooking to prevent sticking or burning.
Season to taste with salt and serve hot.

Recipe Notes

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.