Scafata of Fava Beans and Escarole

Recipe by: Mario Batali | from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

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.

Yield: Makes 4 servings

INGREDIENTS

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
Salt
4 fresh mint leaves

Directions

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

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

Calories 1120kcal (56%)

Calcium 402mg (40%)

Vitamin C 54mg (89%)

Vitamin A 106mcg RAE (4%)

Potassium 3702mg

Magnesium 614mg

Protein 72g

Sugar 18g