Broad beans and scafata: a springtime delight

A spring soup-stew is renowned as scafata and typical of Lazio, comprising chard, potatoes, artichokes, and new-season broad beans.

As the arrival of broad beans signals the return of verdant springtime, so too do the cautionary notes for those affected by favism, a rare but serious hemolytic syndrome. Yet, for enthusiasts of this humble legume, there’s much to celebrate, from its crunchy texture to its versatility in the kitchen.

The Pleasures of Broad Beans

For aficionados, the first tender beans are a delight when enjoyed raw, perhaps paired with the sharp tang of pecorino or the creamy richness of cheddar cheese. 

In the dialect of Lazio and central Italy, the word “scafa” refers to a broad bean pod, while “scafare” denotes the act of shelling the beans. Thus, “scafata” emerges as a dish featuring these freshly shelled beans, often combined with other spring vegetables like chard, onions, potatoes, and artichokes.

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The Art of Cooking Scafata

The cooking technique for scafata can be likened to a “steamy braise,” evoking imagery fit for a detective novel. In this culinary narrative, vegetables are first sautéed in ample olive oil until just tender. 

Then, a dash of liquid is introduced, and the pan is partially covered, allowing the vegetables to gently simmer in a mixture of their own juices and steam. As the liquid evaporates, it leaves behind a flavorful broth infused with the essence of the vegetables and the richness of olive oil.

A Dish Born of Abundance

Scafata likely originated from an abundance of broad beans during the spring harvest, making it a quintessential dish of the season. 

While freshly shelled beans yield the best results, frozen broad beans can also work wonders, showcasing the marvels of modern freezing techniques. However, when it comes to artichokes, only the freshest specimens will suffice, requiring tender varieties that can be meticulously trimmed, both stem and leaves.

Savoring the Season

As the days grow longer and the earth awakens from its winter slumber, the arrival of broad beans heralds the promise of spring’s bounty. 

Whether enjoyed in a traditional scafata or simply tossed with olive oil and herbs, these vibrant legumes invite us to revel in the simple joys of seasonal eating, reminding us of the beauty found in the freshest ingredients and the age-old traditions that celebrate their abundance.