Ciambotta Giambotta Recipes

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CIAMBOTTA (GIAMBOTTA)



Ciambotta (giambotta) image

This version of ciambotta (giambotta) is a cross between a ratatouille and a caponata - like an Italian vegetable stew. It is from the Cilento region of Italy. A great way to get lots of your vegetables in for the day! A garden fresh meal!

Provided by Marie

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

olive oil (to taste)
1 medium onion (diced)
3 cloves garlic (minced)
2 medium bell peppers (chopped)
1 eggplant (chopped)
3 small zucchini (chopped)
6 small tomatoes (chopped)
3 medium potatoes (optional; cooked for about 10 minutes and chopped )
1 bunch basil
1/4 teaspoon red pepper flakes (optional but highly suggested!)

Steps:

  • In a large deep frying pan or saute pan, coat the bottom with olive oil, and begin to cook onion, peppers, and garlic over medium high heat. Cook for about 4 or 5 minutes
  • Add zucchini, eggplant, and tomatoes, season liberally with salt and pepper, and continue to cook for another 10 minutes or so.
  • Add potatoes and basil, reduce heat to very low, and then cover pan and continue simmering for another 40 to 45 minutes (check periodically and if too much liquid accumulates from vegetables, place lid askew so the liquid cooks off a bit.
  • After 40 to 45 minutes, check seasoning and add additional salt and pepper if desired. Top with fresh basil and serve

Nutrition Facts : Calories 97 kcal, Carbohydrate 21 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

ITALIAN GIAMBOTTA



Italian Giambotta image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield About 4 to 6 servings

Number Of Ingredients 10

Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

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.

VEGETABLE STEW (GIAMBOTTA)



Vegetable Stew (Giambotta) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
  • Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

GIAMBOTTA



Giambotta image

This comes from "The Mafia Cookbook" by Joe Dogs Iannuzzi. It can be served as a side dish as the cookbook suggests or you can pour it over egg noddles and add a generous helping of parmesan for a heartier carb packed main dish.

Provided by BothFex

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 7

4 -5 garlic cloves, finely chopped
1/2 cup olive oil
1 (35 ounce) can peeled chopped tomatoes
1 pinch of crushed dried oregano
2 medium boiling potatoes (to large)
2 cups green beans or 2 cups zucchini, approximately
salt and pepper

Steps:

  • Heat skillet over medium heat.
  • Add oil and coat pan.
  • Add garlic and cook until soft, but not brown.
  • Drain liquid from tomatoes and reserve.
  • Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
  • While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
  • Drain cooked (al dente preferably) beans and add them to the tomato mixture.
  • Cut potatoes into 1 inch cubes and add to sauce.
  • Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
  • Salt and pepper to taste.

Nutrition Facts : Calories 728, Fat 55.3, SaturatedFat 7.8, Sodium 39, Carbohydrate 56.7, Fiber 12.3, Sugar 15.8, Protein 9.3

CIAMBOTTA (ITALIAN VEGETABLE STEW)



Ciambotta (Italian Vegetable Stew) image

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

1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
12 ounces eggplants, peeled and cut into 1/2-inch pieces
salt
4 tablespoons extra-virgin olive oil
1 large onion, chopped
1 lb russet potato, peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 1/4 cups water
1 (28 ounce) can whole canned tomatoes, drained with juice reserved, solids coarsely chopped
2 zucchini, seeded and cut into 1/2-inch pieces (8 ounces each)
2 bell peppers, stemmed, seeded, and cut into 1/2-inch pieces (red or yellow)
1 cup shredded fresh basil

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

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