Rachel Roddy’s recipe for scafata, or Roman spring vegetable stew
The Guardian -

A spring soup-stew known as scafata and typical of Lazio, featuring chard, potatoes, artichokes and new-season broad beansBroad beans are back – long, green fingers with the odd black nail. And so are the warning signs, for those who suffer favism (a rare but acute haemolytic syndrome), as well as for those, such as my neighbour, who think that fave are an abomination. For fans, the first young beans are good raw, with pecorino or cheddar. In Lazio and central Italy, scafa is dialect for a broad...

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