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La ciambotta c’est un peu comme le vide-frigo estival des Italiens : un moyen rapide, économique, santé et absolument goûteux de faire le plein de l’abondance vitaminée de l’été. Les Italiens aiment leur pâte al dente, mais ils préfèrent leurs légumes bien cuits, surtout pour les mijotés comme celui-ci. On vous invite donc à faire comme eux et à laisser mijoter jusqu’à véritable tendreté. Parfait pour maximiser le facteur réconfort!
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Summer Harvest Stew (Ciambotta)

La ciambotta c’est un peu comme le vide-frigo estival des Italiens : un moyen rapide, économique, santé et absolument goûteux de faire le plein de l’abondance vitaminée de l’été. Les Italiens aiment leur pâte al dente, mais ils préfèrent leurs légumes bien cuits, surtout pour les mijotés comme celui-ci. On vous invite donc à faire comme eux et à laisser mijoter jusqu’à véritable tendreté. Parfait pour maximiser le facteur réconfort!

Summer is a time for treats, but you can’t forget about precious vegetables! When gardens and fridges are bursting at the seams with beautiful local, seasonal produce, one simply has to take full advantage of all that goodness. Especially considering how harsh our winters can be! Ciambotta is Italy’s clean-out-the-fridge classic summertime recipe: a quick, easy, affordable, healthy, and absolutely delicious way to soak in all those summer vitamins. It should be noted that Italians like their pasta al dente, but prefer their veggies nice and soft, especially for stews like this. So do as the Romans (or the Sicilians in this case) do, and really let that veggie goodness simmer. Summer comfort in a bowl!

Preparation 20 min
Cooking time 40 min
Portions 6
Perfect with my NERELLO MASCALESE

Ingredients

Preparation

  1. In a large pot, heat the olive oil over medium-high heat. Cook the onions, celery, potatoes, and peppers for about 10 minutes, or until the vegetables are golden.
  2. Add the eggplants and the water, and cover. Continue to cook for 10 more minutes, or until the eggplants are soft, stirring occasionally.
  3. Add the zucchinis, green beans, tomatoes and juices (or drained tomatoes if canned). Reduce the heat to low, and simmer uncovered for about 15 minutes, or until all the vegetables are very soft. Salt and pepper to taste.
  4. Garnish with parsley and a premium quality olive oil before serving. Buon appetito!
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