GIAMBOTTA RECIPE
Giambotta is an Italian vegetable stew. It has almost as many variations as there are vegetables. Don't be put off by the list of ingredients. Once the vegetables are prepped, the work is done. If on a bland diet leave out the peppers and pepper flakes and instead add 2 carrots cut into a 1" dice. This colorful recipe because uses two delicious winter root vegetables that tend to be pantry wallflowers: rutabaga and celeriac. Rutabaga is a member of the turnip family. It is rich in vitamin C, folate, and minerals, just what is needed to sustain the body and bolster the immune system during the cold winter months. Celeriac is rich in nutrients too. Both veggies bring their cancer fighting properties to this lovely light veggie stew. For added protein, poach one egg per person on top of the stew once it is cooked.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Put all the ingredients except the ingredients for garnish into a heavy non-reactive pot. Cover, turn down the heat and simmer for about 30 minutes or until the rutabaga is tender. Remove garlic cloves and bay leaf.
- At this point, add the eggs if using, cover and poach for 5 minutes until the eggs are set. Sprinkle with the chopped mint, a grind of black pepper, and serve.
Nutrition Facts : Calories 2044
GIAMBOTTA (SOUTHERN ITALIAN VEGETABLE STEW)
Nutritional Information Per serving (using oil for sautéing): calories: 280, protein: 7.3 g, fat: 4.7 g, carbohydrates: 58 g, fiber: 9.7 g, cholesterol: 0 mg Per serving (using water for sautéing): calories: 248, protein: 7.3 g, fat: 1.2 g, carbohydrates: 57 g, fiber: 9.7 g, cholesterol: 0 mg Copyright 2015 Compassionate Cooks, LLC. Reprinted and adapted from The 30-Day Vegan Challenge: The Ultimate Guide to Eating Healthfully and Living Compassionately by permission of the author, Colleen Patrick-Goudreau
Number Of Ingredients 19
Steps:
- Note: Also spelled Ciambotta, this is a traditional dish hailing from southern Italy. It's comfort food at its finest-and simplest. Gluten-free, wheat-free, oil-free (if using water to sauté), and soy-free. Warm the oil in a soup pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften. Add the eggplant and vegetable broth and cook, covered, for 10 minutes. Add the tomatoes, potatoes, peppers, zucchini, bay leaves, thyme, oregano, parsley, and tarragon. Reduce the heat to low and cook, uncovered, for about 25 minutes, or until all the vegetables are soft. Add more broth, if needed. Stir in the salt, pepper, and basil. Serve immediately.
CIAMBOTTA (ITALIAN VEGETABLE STEW)
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
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
ITALIAN GIAMBOTTA
Provided by Food Network
Categories side-dish
Time 1h20m
Yield About 4 to 6 servings
Number Of Ingredients 10
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.
ITALIAN VEGETABLE STEW (CIAMBOTTA)
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion Tomato Vegetarian Quick & Easy Dinner Lunch Celery Green Bean Bell Pepper Carrot Zucchini Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
- Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
- Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
- Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
GIAMBOTTA (ITALIAN VEGETABLE STEW)
I found this recipe in Woman's Day. It is slightly different than the others posted, so I thought I would include it.
Provided by Chris Reynolds
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
- Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
- Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
- Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.
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