Name: Braised Spring Legumes
Yield: Makes 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 cup chopped scallions (white and tender parts; about 6 scallions); 1/2 cup chopped onions; 2 1/2 pounds fresh peas in the pod, shelled; 1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled; 1 cup finely diced zucchini; 1/2 teaspoon peperoncino (crushed red pepper); Salt; 2 cups thinly shredded romaine leaves; 1 tablespoon finely shredded fresh mint leaves

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Photo by Chelsea Kyle

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.

Recipe notes

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