Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
tablespoons extra-virgin olive oil, plus more to serve
medium yellow onion, chopped