"Scafata" is a traditional dish from Umbria, Italy that is loaded with vegetables and perfect for summertime.
Ingredients
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 red or Tropea onion, finely chopped
3 cups (400g) shelled fava beans (or frozen)
2 cups (285g) shelled peas (or frozen)
13.5 oz (400g) cherry or datterini tomatoes, without the skins*
12.5 oz (350g) Swiss chard, chopped
1 handful basil or mint, chopped
Salt and freshly cracked black pepper, as needed
Grated parmigiano reggiano (parmesan cheese), as needed (optional)
Instructions
Bring a medium pot of water to boil. Don't add salt to the boiling water as the peas and fava beans will toughen up. Salt the dish at the end of the recipe.
Put the extra virgin olive oil in a skillet. Add the garlic and onion and cook for a few minutes over medium heat.
When the water is boiling, cook the fava beans for 2-3 minutes then drain them (reserving the hot water) and put them in the skillet with the garlic and onions. Add the tomatoes, swiss chard and half of a ladle of the hot water. Cover the skillet and cook for 15-20 minutes, stirring occasionally and adding more water if necessary to keep the mixture from sticking to the pan.
Now that the stew is ready, bring the water reserved back to boil and cook the peas for 1-2 minutes; drain and add to the fava mixture. Add the basil or mint, salt and pepper to taste. If desired, add the parmesan cheese. Cook for 1-2 minutes. Serve warm o cold. This dish is best made a day or two in advance and eaten cold or reheated.
*To easily remove the tomato skins, stick the tomatoes in the freezer over night and run them under lukewarm water to remove the skins; or, boil them for 1 minute and then run them under cold water and the skins will easily come off.
Recipe by Italicana Kitchen at https://italicanakitchen.com/scafata/