- 6 whole artichokes
- 3 medium potatoes
- 350 g of fresh broad beans
- 100 g of diced pancetta
- 1 onion
- 1 clove of garlic
- Extra virgin olive oil
- Pepper (or chili if you prefer)
La Scafata is the typical dish of the country tradition, a very good vegetable soup, typical of Lazio. Its name derives from "scafo", a term in the local dialect that refers to the broad bean pod, in factit used to be prepared only in spring, using fresh vegetables such as broad beans, spring onions and fennel freshly picked in the vegetable garden with the addition of pancetta. Today, however, the dish can be enjoyed all year round using dried or frozen broad beans. Even if it doesn't look like much, try and taste it and you will fight for more.
- First of all it is necessary to remove the hardest outer leaves from the artichokes. Try to cut the heart into slices of medium thickness and place them in water and lemon juice to prevent blackening.
- Clean the potatoes and cut them into wedges
- Remove the beans from the pods (to speed up the times you can use frozen beans while the dry ones need soaking for about 12 hours)
- In a saucepan, preferably earthenware, brown the finely chopped onion with bacon and garlic in oil.
- Remove the garlic when it is golden and add the beans, potatoes and artichokes. Leave it to flavour for a few minutes.
- Add salt, pepper and cover with boiling water (or stock). Cook for 45 minutes over medium heat, stirring occasionally until the vegetables are cooked.
Enjoy your meal!
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