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Italian Summer Vegetable Stew
The southern Italian vegetable stew known as ciambotta or cianfotta often is likened to Provençal ratatouille, but it sometimes contains potatoes, which give the dish a little more heft. We use a 12-inch skillet to make the stew; its wide surface area means that cooking happens more quickly than if the vegetables were piled on top of each other in a pot, resulting in fresher, brighter flavors, textures and colors. Serve warm or at room temperature as a side to grilled or roasted chicken, lamb, beef or fish. Or offer it finished with pecorino or Parmesan as a light vegetarian main with crusty bread alongside.
6
Servings
Tip
Don’t worry about the vegetable mixture appearing dry when the ingredients are first added to the sautéed aromatics. Covered cooking will get them to soften and release their juices, which form a light, flavorful sauce.
50 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
-
01In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, celery and garlic; cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
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September 1, 2022
Fresh and delicious!
This recipe exceeded my expectations. It looks simple, but the flavors are absolutely delicious. It reminds me how good quality produce, good olive oil, garlic, and fresh herbs are all you need for a stellar dish!
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