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!