Ciambotta / Giambotta: an Italian Vegetable Stew

Video Description

https://foragerchef.com/ciambotta/ A must try if you have zucchini bumping around in your garden, this is a classic Southern Italian recipe for when the garden's overflowing with produce. Ciambotta, also known as Giambotta, is often described as Italy's answer to the French ratatouille, but it's its own thing entirely. This version is really special: derived from a family recipe sent in by my friends Barry and Amy who helped test a bunch of recipes for my book. Where most giambotta recipes will contain lots of nightshades like bell peppers and eggplant, there original recipe included none, and is essentially a rich stew of zucchini. My only addition here is blanched peeled tomatoes. The tomatoes melt into the sauce making it rich and delicious. Barry and Amy's version of the traditional dish also includes finishing the stewed vegetables with plenty of parmesan and pecorino. I've never seen a giambotta recipe call for cheese, but I'll be adding it to mine now.