Recipe Ciambotta


2 onions
4 plum tomatoes
3 small to medium zucchini
2 baking potatoes, peeled
3 tablespoons olive oil
1 clove garlic, minced
Freshly ground pepper
2 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 and potatoes and salt and pepper to taste. Cover and cook, stirring occasionally, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.

When the ciambotta is done, remove it from the heat and stir in the basil. Serve hot or at room temperature.

Serves 4-6

Ciambotta, pronounced “chumbot”, is a Southern Italian vegetable stew. It’s very much like an Italian version of the Provençal dish, Ratatouille.

Regional recipe of Calabria.