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Scafata of Fava Beans and Escarole

Scafata of Fava Beans and Escarole Recipe

  • ¼ cup extra virgin olive oil
  • 2 ounces pancetta, cut into 1/8-inch dice
  • ½ medium spanish onion, thinly sliced
  • 1 teaspoon hot red pepper flakes
  • 8 baby artichokes, tough outer leaves removed, stems trimmed, and halved
  • 1 cup hot water
  • 2 pounds fava beans, shelled and peeled
  • 2 pounds fresh peas, shelled (about 1 cup)
  • ½ head escarole, cut crosswise into ½-inch-wide ribbons
  • 1 tablespoon freshly ground black pepper
  • Salt
  • 4 fresh mint leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1120kcal (56%)
Total Fat 24g (37%)
Saturated Fat 5g (24%)
Cholesterol 10mg (3%)
Total Carbohydrate 168g
Dietary Fiber 75g
Sugars 18g
Protein 72g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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