From Mario Batali in the cookbook, The Chew Food. Life. Fun. Mario says, "The French, with their ratatouille, may think they've cornered the market on fun words for a vegetable stew, but all that means is they have never heard of the dish called scafata. It's a traditional Friulian dish that the great Lidia Bastianich first made for me". Mario liked it so much, he tried it with summer vegetables and the following recipe was his, and now yours, reward. Enjoy!
My Private Note
Units: US | Metric
- 1/4 cup extra virgin olive oil
- 1/2 Spanish onion, thinly sliced
- 1 teaspoon hot red chili pepper flakes
- 1 large fennel bulb, diced
- 2 lbs zucchini, cut into 1/2-inch rounds
- 2 lbs ripe tomatoes, cut into chunks
- 1 tablespoon fresh ground black pepper
- kosher salt
- 1/4 cup basil leaves
- drizzle of good balsamic vinegar (optional)
- 1Heat the olive oil in a 12" saucepan or Dutch oven.
- 2Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
- 3Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.
- 4Season with salt.
- 5Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
- 6This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.
Browse Our Top Vegetable Recipes
Nutritional Facts for Summer Scafata
Serving Size: 1 (369 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 154.5
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 50.3 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 5.3 g
- Sugars 8.2 g
- Protein 4.0 g