Scafata Recipe from BONDA Restaurant

CTbites Team

BONDA prides itself on always using the finest and freshest ingredients – and local, when available. On June 19th, Chef Jamie will be demo'ing & serving his beautiful recipe for Scafata (recipe can be found below), highlighting a medly of seasonal vegetables. 

Last season Jamie procured many vegetables at Westport Farmers’ Market - primarily from Sport Hill Farm and Fort Hill Farm. He often drives directly to Sport Hill Farm throughout the week as it is about just as far from his restaurant as the Westport Market - and open every day! Jamie also frequents the weekly Greenfield Hill Farmers’ Market outside BONDA's doorstep (every Saturday during the Summer). 

Every spring Jamie picks his own ramps at his secret spots and this year was a banner ramp season! To extend the season Jamie is pickling his own ramps and pureeing and freezing the greens for future use. Most recently a friend has opened up his organic garden to Jamie and lucky diners have been enjoying a variety of beautiful lettuces.

Scafata Recipe

  • 2-3 cups Extra Virgin Olive Oil
  • 2-3 Large Onions
  • 6 Cloves Garlic
  • Red Pepper Flakes to taste
  • 1 small Head Escarole, torn into pieces
  • 1 Pint Roasted Peppers (red and yellow)
  • Salt and Pepper
  • Asparagus (amount to your liking)
  • Fava beans (amount to your liking)
  • Peas (amount to your liking)
  • Mint (amount to your liking)
  • Basil (amount to your liking)
  • Scallions (amount to your liking)

Poach Onions, Garlic and Red Pepper Flakes in EVOO. When onions are crisp-tender, add torn escarole leaves and cook until wilted. Remove from heat and add the roasted peppers. Season with salt and pepper to taste.

To finish, reheat base and add asparagus and cook until crisp-tender. Add Fava beans and peas. Then add scallions, basil and mint.

[Photo Courtesy of Bon Appetit ]