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Name: Frittedda with Scallion Crostini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Sweet peas; 12 Leaves fresh mint; 1 Lemon, juice and zest; 2 Scallions; 1 lb Fresh asparagus; 2 sl Prosciutto; 12 Baby artichokes; stems on; 1 Bulb fennel, tops removed &; 1/4 c Extra virgin olive oil; plus; 4 sl Country bread; toasted; 5 1/2 lb Fresh fava beans

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INGREDIENTS

1 lb Sweet peas
12 Leaves fresh mint
1 Lemon, juice and zest
2 Scallions
1 lb Fresh asparagus
2 sl Prosciutto
12 Baby artichokes; stems on
1 Bulb fennel, tops removed &
1/4 c Extra virgin olive oil; plus
4 sl Country bread; toasted
5 1/2 lb Fresh fava beans

Servings

INSTRUCTIONS

Trim the artichokes of tough outer leaves, peel the stems and cut in half. Soak chokes in cool acidulated water. Shell the favas both ways and set aside. Trim the hard ends of the asparagus and cut into 2inch pieces on the bias. Shell peas and set aside. Cut the fennel bulb in half and slice into fine julienne. Cut the Prosciutto into fine julienne and set aside. In a 12 to 14inch sautJ pan, heat the olive oil, Prosciutto and fennel over medium heat. Cook 1 minute and add drained artichokes. Cook 10 minutes until starting to soften and add favas, asparagus and peas. Add 1/2 cup water, cover and simmer 20 minutes. Uncover, add mint, lemon juice, zest and fennel tops. Grill bread and brush with remaining 2 tablespoons extra virgin olive oil. Sprinkle with scallions and serve over frittedda. Serve hot or cold. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST) From: Sue

NOTES

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Frittedda with Scallion Crostini

1 lb Sweet peas
12 Leaves fresh mint
1 Lemon, juice and zest
2 Scallions
1 lb Fresh asparagus
2 sl Prosciutto
12 Baby artichokes; stems on
1 Bulb fennel, tops removed &
1/4 c Extra virgin olive oil; plus
4 sl Country bread; toasted
5 1/2 lb Fresh fava beans

Trim the artichokes of tough outer leaves, peel the stems and cut in half.  Soak chokes in cool acidulated water. Shell the favas both ways and set  aside.  Trim the hard ends of the asparagus and cut into 2inch pieces on  the bias. Shell peas and set aside. Cut the fennel bulb in half and slice  into fine julienne. Cut the Prosciutto into fine julienne and set aside.    In a 12 to 14inch sautJ pan, heat the olive oil, Prosciutto and fennel over  medium heat. Cook 1 minute and add drained artichokes. Cook 10 minutes  until starting to soften and add favas, asparagus and peas. Add 1/2 cup  water, cover and simmer 20 minutes. Uncover, add mint, lemon juice, zest  and fennel tops. Grill bread and brush with remaining 2 tablespoons extra  virgin olive oil. Sprinkle with scallions and serve over frittedda. Serve  hot or cold.    Yield: 4 servings  Recipe By     : MOLTO MARIO    Posted to MC-Recipe Digest V1 #317    Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST)    From: Sue <suechef@sover.net>

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Nutrition

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Serving Size: 1 Serving (3426g)
Recipe Makes: 1 Servings

Calories: 9051
Calories from Fat: 370 (4%)

Amt Per Serving		% DV

	Total Fat 41.1g	55 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 17g
Cholesterol 0mg		0 %
Sodium 351.7mg		12 %
Potassium 28697.7mg		755 %
Total Carbohydrate 1551.3g		456 %
	Dietary Fiber 633.9g	2536 %
	Sugars, other 917.4g
Protein 694g		991 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9051

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