Scaffata - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1 cup scallion, chopped (white and tender parts, about 6 scallions)
1/2 cup onion, chopped
2 1/2 lbs fresh peas, in the pod shelled
1 1/4 lbs fresh fava beans, in the pod shelled, blanched, and peeled
1 cup zucchini, finely diced
1/2 teaspoon crushed red pepper flakes
salt
2 cups romaine leaves, thinly shredded
1 tablespoon fresh mint leaves, finely shredded

Preparation

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.
Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.