Scafata

Name: Scafata
Total time: 40 min
Yield: 2 servings
Cuisine: italian
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

Recipe from Odette Fada

Adapted by Melissa Clark

Total Time: 40 minutes
Rating: 3(13)
Comments: Read comments

Featured in: Vegetable Stews Hearty Enough for Meat Lovers

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Ingredients

Yield:2 servings

½cup extra virgin olive oil
½dry white wine
4baby artichokes, trimmed and cut into eighths
1cup chopped onion
6stalks asparagus, trimmed and cut in ¾-inch lengths
2scallions, sliced
⅔cup peeled fava beans (see note)
⅓cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Tip

Fresh fava beans are not in season, but frozen peeled beans are sold at Kalustyan's, 123 Lexington Avenue (28th Street), $2.99 for 14 ounces; (212) 685-3451. They are also at Sahadi's, 187 Atlantic Avenue, Brooklyn, $1.35 for 14 ounces; (718) 624-4550.