Easy And Quick Calabrian Ciambotta (Summer Vegetable Stew) Recipe by Pierre e Vivy - NoiFacciamoTuttoInCasa
Cooking Instructions About 1 hour 1 Start by preparing the tomatoes. Wash them thoroughly, then make two shallow X-shaped cuts on each tomato. Bring a pot of water to a boil and blanch the tomatoes for a couple of minutes. Remove them and immediately cool them in cold water. Once they are cool enough to handle, peel them and cut them into small pieces, removing the seeds. 2 Next, place a large pot on the stove and sauté the thinly sliced onions in a little extra-virgin olive oil until golden. When the onions are golden, add the celery stalks cut into small pieces and continue to cook over low heat. 3 Meanwhile, prepare the other vegetables. Peel and cut the potatoes into small cubes. Wash the bell peppers, remove the seeds and membranes, then cut them into strips and then into cubes. Wash the eggplants, cut them into quarters, remove some of the spongy interior, and then cut them into small cubes. 4 When the onion and celery base is nicely golden, add all the other prepared vegetables, including the tomatoes. Add the green olives and season with salt and pepper. If you like, add some dried thyme as well. 5 Cook over low heat for about 30 minutes, stirring often. If the mixture gets too dry, add a little water at a time. Be careful to stir gently so you don’t break up the vegetables too much. 6 When your Ciambotta is ready, serve it hot right away! Don’t worry if you have leftovers—it's even better cold the next day! 7 Simple, quick, and delicious, our Calabrian Ciambotta is truly a special side dish. The vegetables stay crisp yet creamy and tender, and you can taste each ingredient while they all come together in a wonderfully inviting way! 8 This side dish started as a humble way to use garden vegetables, but today it’s perfect even for a special dinner! Enjoy! Pierre and Vivy 1 Start by preparing the tomatoes. Wash them thoroughly, then make two shallow X-shaped cuts on each tomato. Bring a pot of water to a boil and blanch the tomatoes for a couple of minutes. Remove them and immediately cool them in cold water. Once they are cool enough to handle, peel them and cut them into small pieces, removing the seeds. 1 Start by preparing the tomatoes. Wash them thoroughly, then make two shallow X-shaped cuts on each tomato. Bring a pot of water to a boil and blanch the tomatoes for a couple of minutes. Remove them and immediately cool them in cold water. Once they are cool enough to handle, peel them and cut them into small pieces, removing the seeds. 2 Next, place a large pot on the stove and sauté the thinly sliced onions in a little extra-virgin olive oil until golden. When the onions are golden, add the celery stalks cut into small pieces and continue to cook over low heat. 2 Next, place a large pot on the stove and sauté the thinly sliced onions in a little extra-virgin olive oil until golden. When the onions are golden, add the celery stalks cut into small pieces and continue to cook over low heat. 3 Meanwhile, prepare the other vegetables. Peel and cut the potatoes into small cubes. Wash the bell peppers, remove the seeds and membranes, then cut them into strips and then into cubes. Wash the eggplants, cut them into quarters, remove some of the spongy interior, and then cut them into small cubes. 3 Meanwhile, prepare the other vegetables. Peel and cut the potatoes into small cubes. Wash the bell peppers, remove the seeds and membranes, then cut them into strips and then into cubes. Wash the eggplants, cut them into quarters, remove some of the spongy interior, and then cut them into small cubes. 4 When the onion and celery base is nicely golden, add all the other prepared vegetables, including the tomatoes. Add the green olives and season with salt and pepper. If you like, add some dried thyme as well. 4 When the onion and celery base is nicely golden, add all the other prepared vegetables, including the tomatoes. Add the green olives and season with salt and pepper. If you like, add some dried thyme as well. 5 Cook over low heat for about 30 minutes, stirring often. If the mixture gets too dry, add a little water at a time. Be careful to stir gently so you don’t break up the vegetables too much. 5 Cook over low heat for about 30 minutes, stirring often. If the mixture gets too dry, add a little water at a time. Be careful to stir gently so you don’t break up the vegetables too much. 6 When your Ciambotta is ready, serve it hot right away! Don’t worry if you have leftovers—it's even better cold the next day! 6 When your Ciambotta is ready, serve it hot right away! Don’t worry if you have leftovers—it's even better cold the next day! 7 Simple, quick, and delicious, our Calabrian Ciambotta is truly a special side dish. The vegetables stay crisp yet creamy and tender, and you can taste each ingredient while they all come together in a wonderfully inviting way! 7 Simple, quick, and delicious, our Calabrian Ciambotta is truly a special side dish. The vegetables stay crisp yet creamy and tender, and you can taste each ingredient while they all come together in a wonderfully inviting way! 8 This side dish started as a humble way to use garden vegetables, but today it’s perfect even for a special dinner! Enjoy! Pierre and Vivy 8 This side dish started as a humble way to use garden vegetables, but today it’s perfect even for a special dinner! Enjoy! 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