Summer Scafata Recipes

SUMMER SCAFATA

Summer Scafata image

From Mario Batali in the cookbook, The Chew Food. Life. Fun. Mario says, "The French, with their ratatouille, may think they've cornered the market on fun words for a vegetable stew, but all that means is they have never heard of the dish called scafata. It's a traditional Friulian dish that the great Lidia Bastianich first made for me". Mario liked it so much, he tried it with summer vegetables and the following recipe was his, and now yours, reward. Enjoy!

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1/2 Spanish onion, thinly sliced
1 teaspoon hot red chili pepper flakes
1 large fennel bulb, diced
2 lbs zucchini, cut into 1/2-inch rounds
2 lbs ripe tomatoes, cut into chunks
1 tablespoon fresh ground black pepper
kosher salt
1/4 cup basil leaves
drizzle of good balsamic vinegar (optional)

Steps:

Heat the olive oil in a 12" saucepan or Dutch oven.
Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.
Season with salt.
Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.

Nutrition Facts : Calories 154.5, Fat 10, SaturatedFat 1.4, Sodium 50.3, Carbohydrate 15.6, Fiber 5.3, Sugar 8.2, Protein 4.1

SCAFATA

Scafata image

Provided by Melissa Clark

Categories dinner, easy, quick, one pot, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 46 grams, Carbohydrate 59 grams, Fat 55 grams, Fiber 24 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 1751 milligrams, Sugar 15 grams

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