"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Giambotta (Vegetable Stew) Recipe

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This recipe for Giambotta (Vegetable Stew), by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Antonia Ianzito Drysdale
Added: Wednesday, June 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 garlic clove,chopped
1 large onion,chopped
1/2 cup olive oil
1 8-oz can whole tomatoes
2 tbsp tomato paste
salt and freshly ground black pepper to taste
pinch of dried oregano,red pepper flakes,basil,and
mint
1/2 cup hot water
1 lb zucchini,cubed
2 medium potatoes,peeled and cubed
1 green bell pepper,thickly sliced
2 celery stalks,sliced
1 lb string beans,trimmed & cut in 1-in pieces
grated Parmesan cheese (optional)

Directions:
Directions:
In a large heavy skillet,saute the garlic and onion in olive oil for 3 min.
Add tomatoes,mashing them slightly with a fork. Stir well, and add the tomato paste, salt, pepper, and a sprinkle of the seasonings. Stir gently about 5 min until well blended.
Add the hot water and stir well. Let the sauce come to a gentle boil.
Add the zucchini, potatoes,green peppers,celery,beans and additional seasonings to taste. Let the mixture come to a gentle boil, cover and simmer until the vegetables are tender, but not mushy.
Shut off the heat and let the stew rest for about 15 min for a better flavor. Serve it in bowls with crusty bread and sprinkle with Parmesan cheese if you like.

Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
This recipe was a favorite of mine from my Nana Farese my Mother's mother. She & I could eat bowls of this together.

 

 

 

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