Scafata

Name: Scafata
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; 23 cup peeled fava beans (see note); 13 cup fresh shelled peas; Salt and freshly ground black pepper; Thinly sliced pecorino Romano cheese

10 ingredients

9 steps

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
23 cup peeled fava beans (see note)
13 cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese

Directions

1

Combine oil and wine in a pan at medium heat.
2

Add artichokes and onions.
3

Bring to boil.
4

Cook, partly covered, 5 minutes.
5

Add asparagus and scallions.
6

Cook 3 minutes.
7

Lower heat, and stir in fava beans, peas and salt and pepper to taste.
8

Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender.
9

Serve topped with pecorino Romano cheese.