The recipe for the Neapolitan ciambotta, an exquisite stew suitable for the coldest periods of the year
Very similar to the Sicilian caponata, the ciambotta she is a distant relative of the notorious French ratatouille.
Very rich in vegetables that in winter they give enough energy to face the cold before Christmas dinner, the ciambotta is a typical dish not only Neapolitan, but widespread in many other areas of southern Italy.
Basically it is a real stew that can be enjoyed both as an appetizer and as a main course, depending on the food you decide to use for its preparation.
Below, we offer you the prescription to prepare a mustache to make a ciambotta!
Ingredients
- 1 white potato of medium / large size
- 1 melenzana
- 1 red pepper
- 1 yellow pepper
- 2 green zucchini
- 3 ripe copper tomatoes
- a clove of garlic
- 50 gr pitted black olives
- plenty of extra virgin olive oil
- salt and pepper to taste
Fry the vegetables
Proceed with peeling potatoes and wash and chop the rest of the vegetables, reducing everything to chunks. You will have to cook lightly frying all the vegetables separately and drain them on kitchen paper to remove the excess oil.
Preparation of the ciambotta
As soon as all the chunks are cooked, lightly add a pan with extra virgin olive oil and season with the garlic clove, lightly pressed to ensure that it releases all its taste.
Add all the vegetables in the pan and after 2-3 min season with salt, pepper and enrich with black olives.
The ciambotta is ready! Buon appetito!
