Recipe - Frittedda With Scallion Crostini

12 Baby artichokes; stems on
5 One half pound Fresh fava beans
1 pound Fresh asparagus
1 pound Sweet peas
1 Bulb fennel, tops removed &
set aside
2 sl Prosciutto
One fourth cup Extra virgin olive oil; plus
2 T
12 Leaves fresh mint
1 Lemon, juice and zest
2 Scallions
4 sl Country bread; toasted

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 One half 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 MCRecipe Digest V1 #317

Date: Tue, 26 Nov 1996 16:36:26 0500 (EST)

From: Sue suechef@sover.net