Scaffata is an Italian dish best made when peas and fava beans in their shells are young and sweet. The name comes from the Roman dialect, “scaffare,” – to shell – and it also uses the outermost leaves of a head of romaine lettuce, fresh mint, spring onions and a pinch or two of crushed red pepper flakes.
Vary the greens and fresh herbs depending on what you have. Don’t salt until cooking is done, or the peas and fava beans will toughen up.
Ingredients
- 3 Tbsp olive oil
- 1 cup scallions, chopped
- 2 cloves garlic, finely chopped
- ½ cup white onion, chopped
- 2 ½ lb fresh fava beans in the pod, shelled (about ½ lb), blanched and peeled
- 1 cup zucchini, finely diced
- ½ tsp crushed red pepper flakes
- 2 cups romaine leaves, shredded
- 1 Tbsp mint leaves, finely sliced
- 1 Tbsp basil, finely sliced
- Splash of white wine
- Salt and pepper
- Optional: Grated Parmesan cheese
Directions
- Bring a pot of water to a boil. When water is boiling, cook fava beans 2-3 minutes. Drain, reserving one cup of cooking water.
- Add olive oil to a skillet and cook onions and garlic a few minutes over medium heat. Add fava beans, zucchini, red pepper flakes along with white wine and about ¼ cup reserved cooking water. Cover and cook 10 minutes, stirring occasionally and adding more water as needed to prevent sticking to the pan.
- Add in peas and romaine, cooking 5-10 minutes more, adding more reserved cooking water if needed.
- Stir in basil and mint, a little parmesan and salt and pepper to taste. Cook 1-2 minutes more for flavors to blend.
- Great hot, or cold as an antipasto.