Top | Sides and Salads
Scaffata (Ligurian Spring Vegetable Braise)
(recipe, Katie Hickey)
The name of this Ligurian dish comes from the Italian verb scaffare, to shell.The outermost, less tender leaves of a head of greens, which you may not want to use in a salad, are perfect for this dish. If fresh favas are unavailable, substitute frozen baby lima beans or edamame. Adapted from Lidia Bastianich
- A Drizzle of extra virgin olive oil
- 1 cup chopped scallions (white and tender parts; about 6 scallions)
- ½ cup chopped onions
- 2½ lb. fresh peas in the pod, shelled (about 2 cups)
- 1¼ lb. fresh fava beans in pod, shelled, blanched, and peeled (about 1 cup fava beans)
- 1½ cups finely diced zucchini
- 2 cups thinly shredded escarole or romaine leaves
- 1 Tbsp. finely shredded fresh mint leaves
- 1. In a large, heavy casserole, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until softened, about 10 minutes. Add the peas, fava beans, zucchini, and season lightly with salt and pepper. Stir well, reduce the heat to very low, and cover the casserole tightly with a lid or aluminum foil. Cook for 15 minutes, stirring once or twice.
- 2. Add the romaine and mint, cover the casserole tightly and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.