"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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.

Antonia Ianzito Drysdale
Added: Wednesday, June 20, 2007


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
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)

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:
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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