The typical vegetable stew Ciambotta from the south is a seasonal side dish.
It is prepared with variations from region to region, such as the Calabrian version which includes chili peppers and the vegetables are fried, separated, and then cooked together in tomato sauce.
The one I present to you today is the Lucanian version, simply delicious.
Many vegetables cooked in a pan with tomato sauce and slowly stewed make this dish something unique and delicious, especially if served with toasted bread slices it becomes a truly unique main dish.
DID YOU KNOW:
Up there, where you find the magnifying glass, click on it and “SEARCH””🔎, you can write
the ingredient you find when you open your refrigerator door,
or from your pantry, and you will have access to hundreds of recipes
with the ingredient you chose.
YOU’LL BE AMAZED.
Let’s go right after the photo to discover how to make Ciambotta!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients for Ciambotta
- 1 Yellow bell pepper
- 1 Red bell pepper
- 2 Zucchini
- 2 Potatoes
- 1 Onion
- 1 Eggplant
- 3 Roma tomatoes
- 5 tablespoons Tomato pulp
- 3 tablespoons Extra virgin olive oil
- 2 pinches Salt
- to taste Pepper
- to taste Basil
Tools
- 1 Salad Bowl
- 1 Spatula
Preparation of Vegetable Stew
To prepare the vegetable stew Ciambotta, first peel the potatoes and cut them into chunks.
Trim and cut all other vegetables into chunks and slice the onion not too thinly.
Heat the extra virgin olive oil in a large pan and sauté the onion for a few moments, then add the potatoes and bell peppers, stewing them for 3 or 4 minutes before adding the other vegetables.
Lastly, add the tomatoes and the tomato pulp, lightly salt, and stir to flavor.
Bring the Ciambotta to a simmer by adding a few tablespoons of hot water, lower the heat, and cover the pan.
After 15 minutes, uncover, stir, and check the consistency of the vegetables which should be cooked but still intact, not falling apart.
Finish cooking uncovered, raising the heat, and when done, adjust salt and pepper if needed, garnish with basil leaves and..
ENJOY YOUR MEAL
Ciambotta Variations
As I mentioned in the introduction, the Calabrian Ciambotta calls for frying the vegetables and then finishing cooking them in tomato sauce.
The Apulian Ciambotta is prepared without tomato sauce, adding only cherry tomatoes, and cooked in a terracotta pot.
In Salerno and Avellino, it is prepared without potatoes and in other regions, you find Ciambotta with sausages, with meat, and even with fish.
In Salerno and Avellino, it is prepared without potatoes and in other regions, you find Ciambotta with sausages, with meat, and even with fish.
