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Milk Street Recipe

Italian Summer Vegetable Stew

50 minutes

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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.




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


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