Giambotta is a very typical vegetable stew from southern Italy, sometimes called Ciambotta Napoletana and a healthy example of the Mediterranean Diet.
Giambotta or Ciambotta can be a soup or stew used as a main course served with crusty bread, but it can also be a side dish. No matter how you serve it, prepare to make it go away, as the flavors of the ingredients are so perfect that it is difficult to stop consuming them.
However you decide to called or serve it, it's really delicious!
The ingredients for 3-4 servings are:
3 sweet bell peppers
5 plum tomatoes
5 Golden Yukon potatoes
1 long chopped Italian hot pepper
1 yellow onion
3 garlic cloves
Handful of basil leaves
Extra virgin olive oil
Sea salt to taste
Black pepper to taste
The process to prepare Giambotta is:
1. Boil the tomatoes for a couple of minutes, until the skin begins to crack. Take them out of the boiling water and let them cool down a bit.
2. Once they are cool enough to touch, peel off the skin. Cut them in half, remove the seeds, and then continue cutting into cubes.
3. In a deep skillet, heat about four ounces of olive oil over medium / high heat. Once it is hot, add the garlic and onion. Stir for about a minute, and then add the tomatoes, bell peppers, hot pepper, zucchini, potatoes, and eggplants. Cook for about 10 minutes, stirring occasionally to cook all vegetables equally.
4. Sprinkle a little sea salt and black pepper to taste and tear some basil leaves. Mix and then lower the heat to medium and place the lid on the pan. Let cook about 40 minutes, making sure to mix occasionally to cook evenly.
5. At this point, toast a few slices of bread, drizzled with olive oil, in the oven at 400 ° F for about 5 minutes or until golden brown.
6. Remove bread from oven and remove ciambotta from heat. Put some ciambotta in a bowl and serve with a side of toast.
How to make Giambotta
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