Summer Scafata

Do not be fooled by its commonplace appearance

Do not be fooled by its commonplace appearance

Oh, my goodness people. Please make this soon.

This seems very simple. Boring, even. And Zucchini? Please. But everything comes together and cooks and becomes….divine. I was doing a happy dance in the kitchen after my first bowl of this.  This is a simple vegetable stew that will make you believe in veggies.  After about 30 minutes, start to finish, you have an amazing lunch, meatfree dinner (then I’d serve some bread and maybe salad along side)–you have a party in the mouth.

(This is the Italian version of ratatouille, btw. This is much easier.)

Note: PLEASE make sure your chile flakes are fresh. Do not use some from a jar that’s been sitting around for 5 years in your cupboard. Toss it, get a new one. Trust me on this.

Now. Make this.

Recipe from The Chew cookbook.

Summer Scafata

Serves 6

1/4 c. EVOO

1 tbsp. red chile flakes

1 yellow onion thinly sliced

1 fennel bulb (just the bulb, not the fronds), diced

2 lbs. zucchini, cut into 1/2″ pieces

2 lbs. tomatoes, cut into chunks

1 tsp. freshly ground pepper

kosher salt

basil leaves (1/4 to 1/2 c., depending on how much you like basil.)

Balsamic vinegar, for drizzling,  and crusty bread  (optional)

In a large skillet or dutch oven, heat the EVOO, then add the chile flakes, onion and fennel. Cook for about 8 minutes, until the fennel is tender. Add the zucchini, tomatoes and pepper, and cook for 10-15 minutes over medium-low heat, until the zucchini starts to break up a bit. Salt to taste.

Can be served hot or at room temperature, with bread and balsamic vinegar at table.


One thought on “Summer Scafata

  1. Pingback: Catholic Women’s Almanac No. 37 | Living Adventurously

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