Scaffata Recipe – Eats Now

Name: Scaffata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 cup scallion, chopped (white and tender parts, about 6 scallions); 1/2 cup onion, chopped; 2 1/2 lbs fresh peas, in the pod shelled; 1 1/4 lbs fresh fava beans, in the pod shelled, blanched, and peeled; 1 cup zucchini, finely diced; 1/2 teaspoon crushed red pepper flakes; salt; 2 cups romaine leaves, thinly shredded; 1 tablespoon fresh mint leaves, finely shredded

Servings: persons

1
In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.
2
Add the romaine and mint, cover the casserole, 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.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 cup scallion, chopped (white and tender parts, about 6 scallions), 1/2 cup onion, chopped, 2 1/2 lbs fresh peas, in the pod shelled, and more.

Yes, Scaffata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scaffata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions