Braised Spring Legumes Recipes

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BRAISED SPRING LEGUMES



Braised Spring Legumes image

_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.

Provided by Lidia Bastianich

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.
  • Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.

BRAISED SPRING VEGETABLE MEDLEY



Braised Spring Vegetable Medley image

Categories     Potato     Braise     Vegetarian     Asparagus     Lima Bean     Spring     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

1 14 1/2-ounce can vegetable broth
8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups)
8 ounces frozen lima beans (about 1 1/2 cups), thawed
6 ounces asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup dry white wine
3/4 cup frozen peas
2 tablespoons prepared pesto sauce

Steps:

  • Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
  • Ladle stew into deep bowls. Top with pesto sauce and serve.

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