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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.
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.
Nutrients per serving (% daily value)
Nutritional information includes 1/8 teaspoon of added salt per serving.