From Punk to Puttanesca
  • Recipes
    • Appetizers and Sides
    • Chicken, Beef, Pork
    • Cocktails and Wine
    • Seafood
    • Soups and Salads
    • Vegetarian
  • Inspiration
    • Cookbooks
    • Travel
    • Gadgets & Favorites
    • Everything Else…
  • Contact
  • Advertising

Scafata

By Lois Richwine • June 23, 2014 • Appetizers and Sides, Everything Else..., Recipes, Vegetarian

scafata

What is scafata? I saw it in Bon Appetit, looking absolutely delicious with a poached egg on top and I knew I just had to make it!  I am always looking for meatless dinners but they have to be interesting. This one is! I looked up several variations  of scafata and some had artichokes, like Mario Batali’s, some have peas, fava beans, Swiss chard, tomatoes and bacon. I like it all green, it looks divine that way with the egg on it. Scafata is Italian and generally signifies the coming of summer. Here is my variation from Bon Appetit.

  • 1 spring onion bulb, sliced
  • 1 teas of dried chili
  • 1 garlic clove, finely chopped
  • 1 teas fennel seed
  • 1 bunch of asparagus, cut on a diagonal into 1” pieces
  • ¼ cup olive oil, plus more for drizzling
  • 1/2 teas salt
  • 1/2 teas pepper
  • 2 scallions, thinly sliced
  • 8 oz. frozen peas, thawed
  • 2 cups of baby spinach
  • 2 teas of dried basil
  • 4 large eggs
  • Pecorino Romano, finely grated

Saute spring onion, chili, garlic and asparagus in the olive oil, over medium to low heat until the asparagus are tender, season with a salt and pepper. Add the peas, scallions, and spinach. When the spinach is wilted, add the basil, check your seasonings and add more salt if needed.  Poach 4 eggs and serve with finely grated Pecorino Romano!

 

 

 

Tweet
0
PEI Mussels with Smoked Paprika
Happy Birthday America!

About the Author

Lois Richwine

You Might Also Like

  • Salmon Mousse

  • Holiday Brie

  • Oven Risotto with Kale

  • Happy Holidays!

No Comments

    Leave a Reply Cancel Reply

    About

    About

    A restless appetite for finding new, beautiful, fascinating things – through cooking, travel, shopping, art, music and entertaining family and friends. Read more about me.

    Lois Richwine

    Follow

    Popular Posts

    Arugula Pizza

    On August 18, 2009
    01

    Memorial Day

    On May 25, 2009
    02

    Happy Birthday Dashiell!

    On September 25, 2009
    03

    CATEGORIES

    • Architecture (3)
    • Cookbooks (11)
    • Everything Else… (11)
    • Gadgets & Favorites (4)
    • holiday (7)
    • Holidays (16)
      • Desserts (8)
    • Holidays and Special Occasions (16)
    • Recipes (42)
      • Appetizers and Sides (22)
      • Chicken, Beef, Pork (14)
      • Cocktails and Wine (5)
      • Seafood (8)
      • Soups and Salads (5)
      • Vegetarian (16)
    • restaurants (1)
    • Travel (5)
    • Uncategorized (8)

    ARCHIVES

    • December 2015 (2)
    • November 2015 (2)
    • February 2015 (1)
    • January 2015 (1)
    • December 2014 (2)
    • November 2014 (2)
    • October 2014 (2)
    • September 2014 (3)
    • August 2014 (3)
    • July 2014 (4)
    • June 2014 (5)
    • May 2014 (3)
    • April 2014 (4)
    • March 2014 (1)
    • February 2014 (1)
    • December 2013 (2)
    • July 2013 (2)
    • February 2013 (1)
    • September 2011 (1)
    • March 2011 (1)
    • November 2009 (1)
    • October 2009 (2)
    • September 2009 (4)
    • August 2009 (3)
    • June 2009 (1)
    • May 2009 (1)

    Inspiration

    • Barefoot Contessa
    • Cali Sales
    • Drunkhousekeeping
    • French Essence
    • Jesse Sublett's Little Black Book
    • Jon Dee Graham
    • Nigella Lawson
    • Rocky Schenck
    • Spaller/Glover Design Build
    • Vespaio/Enoteca

    © 2014 From Punk to Puttanesca, Inc. All rights reserved.

    Theme by Solo Pine. Customization by Carrie D Lewis Design.