Scaffata, Braised Spring Vegetables by Lidia Bastianich

Scaffata, Braised Spring Vegetables by Lidia Bastianich

Braising isn't just for meat! This recipe from Lidia Bastianich celebrates fresh summer vegetables in an unexpected way, and pairs perfectly with our simple grilled porterhouse pork chop!

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 cup scallions (tender green and white parts), trimmed and chopped
  • 1/2 cup onions, chopped
  • 2 1/2 pounds fresh peas in the pod, shelled (about 1 pound)
  • 1 1/4 pounds fresh fava beans in the pod, shelled (about 1/2 pound), blanched and peeled
  • 1 cup zucchini, finely diced
  • 1/2 tsp peperoncilo (crushed red pepper)
  • salt to taste
  • 2 cups romaine leaves, thinly shredded
  • 1 Tbsp fresh mint leaves, finely shredded

In a large and heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook until wilted, about 4 minutes.

Add the peas, fava beans, zucchini, and peperoncino. Season lightly with salt. Stir well, reduce the level of heat to low, and cover the casserole tight. Cook 15 minutes, stirring occasionally.

Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes. The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find the vegetables are sticking, you may add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook the vegetables. It is fine, however, if the vegetables do brown a little.

Season to taste with salt and serve hot.