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Ciambotta Recipe

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This recipe for Ciambotta, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Calabro (Lena's Son)
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
2 large onion, thinly sliced
10 large cloves garlic, minced
2 stalk celery, thinly sliced
2 handful fresh basil, stems removed, chopped
2 pounds ripe plum tomatoes, peeled and chopped finely
1 1/2 pound new potatoes, or any waxy potato, scrubbed and cut into 1x2-inch pieces
1 pound of string beans
1 pound zucchini, cut into 1/2-inch rounds
Salt and freshly-ground black pepper

Directions:
Directions:
In a large pot, heat the oil. Add the onion, garlic, and celery.

Stir-cook over high heat for about 5 minutes, adding a little water as necessary to prevent sticking and burning. Add the basil and stir-cook for a minutes, then add the tomatoes. When it comes to a simmer, add the stringbeans, potatoes and 1/2 teaspoon salt. Stir, bring to a boil, then turn down and simmer, covered, for 15 minutes. Add the zucchini and yellow squash and simmer 15 minutes more, or until all of the vegetables are tender. Taste for salt and pepper, transfer to a warm serving bowl, and allow to stand 15 minutes before serving.

Variations: Use Yukon Gold potatoes instead of the waxy potatoes.

Instead of zucchini, or try using cauliflower or fennel root.

Personal Notes:
Personal Notes:
This is always the best when made with native vegetables when in season...that would be summer in Connecticut.

 

 

 

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