Recipe Ciambotta – Basilicata-Style Ratatouille
Ciambotta is a delicious recipe to pair with meat or fish. It can be served as a side dish or sumptuous topping for bruschetta. It is reminiscent of a French ratatouille or Sicilian caponata. This traditional tomato-based cooked vegetable dish is typical in the Italian region of Basilicata. It is a versatile recipe that you can prepare with whatever you find available, most commonly made in the summertime with colorful bell peppers, eggplant, potatoes, and celery. The best part is you can easily be prepared it ahead of time, and it will taste even better the next day.
Four plum tomatoes
Three small to medium zucchini
Two baking potatoes, peeled
Three tablespoons olive oil
One clove garlic, minced
Freshly ground pepper
Two tablespoons chopped fresh basil
How to make the Ciambotta:
In a large saucepan, cook the onions in the oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic and cook 1 minute more.
Add the tomatoes, zucchini, potatoes, and salt and pepper to taste. Cover and cook, occasionally stirring, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.
When the ciambotta is done, please remove it from the heat and stir in the basil. Serve hot or at room temperature.
Ciambotta, pronounced “chumbot,” is a Southern Italian vegetable stew. It’s like an Italian version of the Provençal dish, Ratatouille.
Recipe Ciambotta – Basilicata-Style Ratatouille is a Regional recipe of Calabria. and Basilicata