The ciambotta is a typical vegetable stew from southern Italy: in Basilicata, Puglia, Campania (where it is also called cianfotta), Abruzzo you will find this dish of peasant origin prepared, with small variations from area to area, throughout the year. In summer, in particular, ciambotta is prepared using the typical vegetables of this period – peppers, eggplants, zucchini, tomatoes – and, since it is even better enjoyed cold, you can serve it in this season both as a side dish and as a vegetarian main course.
Like all ancient and humble origin dishes, it is difficult to trace the original recipe of ciambotta because it was made with available vegetables (although potatoes, eggplants, and peppers are most commonly used). Ciambotta is prepared in a few simple steps: just cut all the vegetables into chunks and, after slightly sautéing garlic and onion, combine them all in a pot with a little water. Ciambotta then cooks for about 30 minutes and should be stirred only occasionally. If prepared a bit in advance, it is even more flavorful because the vegetables have more time to soak up the flavors.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: Spring, Summer, and Fall
Ingredients to prepare vegetable ciambotta
- 14 oz potatoes
- 1 lb eggplants
- 1.1 lbs peppers (yellow and red)
- 10.5 oz zucchini
- 10.5 oz cherry tomatoes
- 1/2 onion
- 1 clove garlic
- 4 leaves basil
- 1/2 teaspoon oregano
- 5 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Terracotta pot with lid
- 1 Bowl large
How to prepare mixed vegetable ciambotta
For the English version of this recipe click here!
Preparing ciambotta is very easy; the only thing that will take some time is chopping the vegetables. You should try to make the pieces as uniform in size as possible. Start by peeling the potatoes and cutting them into not-too-large chunks (1).
Wash and trim the eggplants, remove the stem and bottom, and cut them into fairly thick slices. Then cut the slices into cubes (2). Wash and trim the zucchini and cut them into chunks (3).
Wash the peppers, remove the stem and seeds. Cut them into strips and use a knife to remove the internal filaments. Finally, cut them into chunks (4).
Wash and dry the cherry tomatoes, then cut them into quarters (5). Peel the onion and slice it (6). As you cut the vegetables, you can gather them in a large bowl as they will be added to the pot all together.
Place a large, heavy-bottomed pot on the stove and add the oil. If you have a terracotta pot, it will make your ciambotta even more flavorful. However, make sure you also have a lid to cover it properly.
Also add the garlic (7) and onion (8). Sauté over low heat for about 5 minutes, then add the vegetables (9).
Salt, pepper and also add the oregano and torn basil (10). Stir well and let it flavor for a couple of minutes. At this point, add a scant glass of water (11), stir and cover with the lid (12).
Let the ciambotta cook for about 30 minutes over low heat, stirring occasionally. After the cooking time, remove the lid (13) and let it cook for another 5-10 minutes, to let the excess water evaporate (14). Turn off the heat.
Serve the ciambotta hot or, even better, cold. You can offer it as an appetizer, as a side dish, or as a vegetarian main course, accompanied by slices of toasted bread.
The ciambotta is also available as a video recipe, follow me on my YouTube channel!
Storage
Ciambotta can be stored in the refrigerator, in an airtight container, for 2 or 3 days.
Tips and Variations
As mentioned, ciambotta can be prepared with preferred vegetables. In many areas of southern Italy, a bit of chili pepper is also added to the initial sauté. In some recipes, instead of cherry tomatoes, fresh tomato pulp or canned tomatoes are used. The Benevento ciambotta often includes other vegetables such as green beans and chard.
With the name ciambotta, richer preparations that include non-vegetarian ingredients are also indicated: the Lucanian ciambotta, for example, also uses sausage and eggs. In Puglia, there is also a fish-based ciambotta.
If you’re looking for other ideas for vegetarian main courses, also try the vegetable timbale and the potato parmigiana with pesto.
