Giambotto Food

GIAMBOTTA (SOUTHERN ITALIAN VEGETABLE STEW)

Steps:

• Note: Also spelled Ciambotta, this is a traditional dish hailing from southern Italy. It's comfort food at its finest-and simplest. Gluten-free, wheat-free, oil-free (if using water to sauté), and soy-free. Warm the oil in a soup pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften. Add the eggplant and vegetable broth and cook, covered, for 10 minutes. Add the tomatoes, potatoes, peppers, zucchini, bay leaves, thyme, oregano, parsley, and tarragon. Reduce the heat to low and cook, uncovered, for about 25 minutes, or until all the vegetables are soft. Add more broth, if needed. Stir in the salt, pepper, and basil. Serve immediately.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

GIAMBOTTO

Steps:

• Preheat oven to 350.
• Heat the oil in a heavy-bottomed Dutch oven or deep saute pan. Add the garlic and potatoes; cook and stir for about 5 minutes.
• In another pot boil the saugage for 10 minutes.
• Add the sausage; cook about 5 more minutes.
• Place Dutch oven in oven covered, and bake for 45 minutes.
• Remove and add the peppers, and cook uncovered for another 10 minutes.
• Remove and serve with cheese.

GIAMBOTTA

Steps:

• Heat skillet over medium heat.
• Add oil and coat pan.
• Add garlic and cook until soft, but not brown.
• Drain liquid from tomatoes and reserve.
• Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• Drain cooked (al dente preferably) beans and add them to the tomato mixture.
• Cut potatoes into 1 inch cubes and add to sauce.
• Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• Salt and pepper to taste.

GIAMBOTTA

Steps:

• Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
• While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
• Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
• Increase heat and simmer for 40 minutes until vegetables are tender.
• Add salt and pepper to taste.

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

GIAMBOTTA

Steps:

• In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.