Summer Scafata Recipes

Steps:

• Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

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.

Steps:

• Heat the olive oil in a 12" saucepan or Dutch oven.
• Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
• Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.
• Season with salt.
• Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
• This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.