Ciambotta: delicious vegetable stew Italian

Ciambotta is a method of cooking where all the ingredients are mixed. Throughout Italy there are many variations of this dish, and in Calabria are quite popular this. Incidentally, in Basilicata, this dish is called camote.





You will need:

• 600 g of tomatoes
• 4 small zucchini
• 3 small eggplant
• 3 medium potatoes
• 3 medium bell peppers
• 1 peeled medium onion
• 2 peeled cloves of garlic
• 1 sprig of rosemary
• 1/4 tsp.l. spicy red pepper
• 1 pinch oregano
• 1 small bunch of parsley
• 8-9 Basil leaves
• olive oil cold pressed
• freshly ground black pepper
• salt

You will also need:

• bowls
• pan
• the pan is made of refractory ceramics
• pan

Number of servings: 4





1. In a saucepan, pour water, put on fire and bring to the boil. Tableservice tomatoes in boiling water for 1-2 minutes. Fold the tomatoes on drushlag, cool and then remove the skin.

2. Zucchini and eggplant wash and cut into cubes. If there are seeds, remove. Sprinkle eggplant and zucchini with salt and leave in a convenient dish for 15 minutes at room temperature.

3. Pepper bake under the grill, on the coals or in the ashes. Cool the peppers are ready, remove the skin and divide the hands into thin pieces.

4. Potato peel, wash and cut into cubes with a thickness of 3-4 mm. In a separate saucepan, pour water, put it on the fire and bring to a boil. Add salt and boil the potatoes for 3-4 minutes. Drain potatoes in a colander and cool.

5. In a convenient pot of fire-resistant ceramics, heat the olive oil and add the pepper and fry for 6-7 minutes. Remove the peppers from the pan and put in a separate bowl.
In the same pan fry pressed the hands of the zucchini and eggplant. Ready vegetables and set aside to pepper.

6. In another pan, heat the olive oil and sauté melkorublenym onion and garlic. Add a sprig of rosemary and oregano. After 5 minutes remove the rosemary. Mix well and add the seeded tomatoes. Simmer the sauce for 15 minutes.
Add the potatoes, and after 5 minutes the peppers with the eggplant and zucchini. Salt and pepper the vegetables.
7. Ciambotta simmer for 5 minutes. Turn off and allow to cool chamotte.





8. Ciambotta serve on bruschetta and garnish with chopped Basil and parsley. Cook with love!

 

Author: Ella Martino

P. S. And remember, only by changing their consumption - together we change the world! ©

Source: www.ellamartino.ru/ru/recipes/chambotta-ciambotta