Ciambotta (vegetable stew)
Ciambotta Cilentana is an Italian vegetable stew with potato, tomato and fresh herbs. Writing down the exact recipe is very difficult. It is a dish that is never the same and is mainly prepared instinctively. There are no fixed vegetables, but the Italians look at which vegetables the season offers at that time. This recipe, which we got from Enrico (read his story here), is with aubergine, bell pepper and zucchini. The great thing about ciambotta is that it is also very tasty when you serve it cold. This nutritious and healthy dish is therefore perfect to use your leftovers for lunch the next day. And it also seems to be delicious on a sandwich (bruschetta).
Step 1: Prepare and bake the vegetables
Roughly chop the onion and garlic and cut the zucchini, eggplant, bell pepper, tomatoes and potatoes into 2 to 3 cm pieces.
Heat a large amount of olive oil in a large frying pan. Saute the garlic and onion over low heat until it turns light brown.
Then add the potato to the mixture and fry for a few minutes.
Add the eggplant, zucchini and bell pepper and fry for a few minutes.
Stir the tomato passata into the mixture
Finally, add the tomatoes to the mixture and cook for a few more minutes until all the vegetables are half cooked.
Step 2. Prepare the ciambotta
Season the vegetable mixture with a pinch of salt and add half a glass of water.
Cover the pan with a lid and simmer for 15 to 30 minutes. Stir in between.
Remove the lid from the pan when the potatoes are cooked. Put the ciambotta on the fire for a while to cook.
Stap 3: Serve the ciambotta
Finally, add some chopped fresh parsley, basil leaves and dried oregano to taste. The ciambotta is best when it cools for a while after the preparation process.
Buon appetito! ('Enjoy your meal')
The quality of the ingredients is of great importance in this recipe and other Italian recipes. Want to know more about this? Enrico tells you all about it.
2 bell peppers
250 grams tomatoes or cherry tomatoes
250 grams of potatoes
1 large onion
2 cloves of garlic
500 grams tomato passata
5 grams fresh parsley
5 grams fresh basil
Good quality extra virgin olive oil
2 tsp oregano
Salt to taste
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