SCAFATA
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 40m
Yield 2 servings
Number Of Ingredients 10
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
SCAFFATA
This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare - "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 336.9, Fat 8.1, SaturatedFat 1.2, Sodium 22.1, Carbohydrate 50.3, Fiber 16.3, Sugar 14.2, Protein 18.5
SCACCIA
This Sicilian-style lasagna bread is part pasta, part pizza. The crust is crunchy and sturdy, but inside the layers are soft and chewy like lasagna. The filling is a classic blend of homemade tomato sauce, salty cheese and fresh basil, but you can add your favorite toppings such as pepperoni or sausage.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the sauce: Heat the oil in a medium saucepan over medium heat. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and the flavors are melded together, about 15 minutes. Discard the basil and let cool while you make the dough.
- For the dough: Add the flour and 1 teaspoon salt to a large bowl and whisk to combine. Add the oil and 1 cup of lukewarm water and mix until a sticky dough forms. If the dough doesn't hold together when squeezed, add more water 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and springy, 5 to 7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes.
- Put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 400 degrees F.
- For the filling and topping: On a lightly floured surface, roll out the dough into a 20-by-27-inch rectangle with a long side facing you. (Add more flour as needed to keep the dough from sticking.) Mix together the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch border all around. Top with 1 1/2 cups of the cheese and 3 tablespoons of the torn basil. Fold the left and right sides of the dough into the center so they meet in the middle like a book (it's ok if they overlap slightly).
- Spread 1/2 cup of sauce over the dough, leaving a 1-inch border all around. Top with 3/4 cup of cheese and 2 tablespoons torn basil. Fold the top and bottom of the dough into the center. Spread 2 tablespoons of the sauce over the bottom half of the dough. Top with the remaining 1/4 cup cheese and remaining torn basil. Fold the top of the dough over the bottom to so that the top hangs just slightly over the bottom.
- Carefully transfer the dough to a sheet of parchment and prick the top all over with a fork. Brush with olive oil and sprinkle with Parmesan, Italian seasoning and red pepper flakes. Slide the dough (on the parchment) onto the hot stone. Bake until the bread is deep brown and crusty, about 1 hour. Let cool for 10 minutes.
- Meanwhile, reheat the remaining tomato sauce. Slice the lasagna bread into wedges and serve with the tomato sauce for dipping.
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