CIAMBOTTA (GIAMBOTTA)
Italian vegetable stew known as ciambotta (or giambotta) is a wonderful way to celebrate summer produce in a hearty vegetarian meal that can be customized based on what you have on hand.
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Add olive oil to a large pot or Dutch oven and place over medium heat.
- Once hot, add the onions and cook for 5 minutes until starting to soften.
- Add the garlic and cook an additional minute until fragrant.
- Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
- Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
- Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
- Serve as desired with crusty bread, over rice, with added white beans, etc.
Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ZUCCHINI AND PEPPER CIAMBOTTA
Ciambotta, traditional Italian stew made with zucchinis and peppers, is the perfect recipe for the whole family on a cold day.
Categories stew zucchini peppers italian recipes family dinner recipes italian stew ciambotta
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In 5- to 6-quart Dutch oven, heat oil on medium until hot. Add onion and fennel; cook 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add pepper and garlic, and cook 5 to 7 minutes or until pepper is tender-crisp.
- Add tomatoes with their juice, zucchini, green beans, and 1/2 teaspoon salt; heat to boiling on medium-high, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until all vegetables are very tender. Stir in all but 2 tablespoons basil; top with remaining basil to serve.
Nutrition Facts : Calories 160 calories
CIAMBOTTA (ITALIAN VEGETABLE STEW)
We serve this as a filling vegetarian main dish with some crusty bread, but it's also served as a vegetable side dish in Italy. Recipe developed by America's Test Kitchen. It's not as involved as it looks. Vegetables are cooked in two different pans to avoid a watery result. Cooking the eggplant in the microwave ensures it doesn't soak up oil like a sponge.
Provided by zeldaz51
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.
- STEW: Toss eggplant with 1½ teaspoons salt in a bowl. Line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.
- Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
- Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.
Nutrition Facts : Calories 267.1, Fat 14.5, SaturatedFat 2.1, Sodium 251.1, Carbohydrate 33.6, Fiber 9.2, Sugar 9.7, Protein 5.7
ITALIAN GIAMBOTTA
Provided by Food Network
Categories side-dish
Time 1h20m
Yield About 4 to 6 servings
Number Of Ingredients 10
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.
ZUCCHINI ITALIAN VEGETABLE STEW - CIAMBOTTA
Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime.
Provided by The Miserable Gourm
Categories Lunch/Snacks
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and cut up vegetables and put into a large pot.
- Add seasoning, tomato and water to just cover the vegetables.
- Bring to a boil over high heat.
- Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
- Serve topped with grated Parmesan or Pecorino Romano Cheese.
Nutrition Facts : Calories 166, Fat 1.1, SaturatedFat 0.2, Sodium 2079.9, Carbohydrate 35.9, Fiber 7.4, Sugar 12.1, Protein 6.4
EASY AND GOOD ZUCCHINI AND PEPPER SAUTE
Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat oil and butter.
- Saute the onions and garlic until tender.
- Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
- Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.
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