"Scarfada, a giant bowl of greens often served with poached eggs, is a traditional Umbrian dish typically eaten in spring and early summer. John prefers his with crispy hot coppa ham, capocollo, or pancetta on top." —Rach

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

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Credit: Photography by Christopher Testani

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using prosciutto or pancetta, arrange a rack in the center of the oven and preheat to 425°. Line a baking sheet with parchment paper.

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  • Prepare an ice bath. Bring a medium pot of water to a boil for the favas. Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer to the ice bath. Drain and peel the favas.

  • In a large skillet, heat the EVOO, three turns of the pan, over medium to medium-high. Add the asparagus, peas, onions, and garlic. Cook, stirring often, until the onions soften, 3 to 4 minutes; season with salt and the crushed red pepper. Add the escarole and nutmeg. Cook, stirring often, until the escarole wilts, 2 to 3 minutes. Stir in the stock and lemon juice. Reduce the heat to low and let the greens simmer while you poach the eggs.

  • Prepare a second ice bath. Poach the eggs following Rachael’s method. (see Rach’s Perfect Poached Egg method, below).

  • If using prosciutto or pancetta, arrange it on the parchment-lined baking sheet and bake until crisp, 4 minutes for prosciutto and 6 to 7 minutes for pancetta.

  • Divide the greens and favas among shallow bowls. Top each serving with a poached egg, some coppa, capocollo, or crispy prosciutto or pancetta, and some cheese.

  • Rach’s Perfect Poached Eggs: 

  • In a large skillet, bring a few inches of water and 2 tablespoons vinegar to a simmer over medium-high heat. Crack 1 egg into a small bowl; slowly pour it into the water. Wait 30 seconds before adding each egg. Cook 2 minutes for soft, runny yolks and 5 minutes for medium-set yolks. Transfer eggs to an ice bath using a slotted spoon; cool slightly, then remove to paper towels.

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