Best 6 Giambotta Recipes

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**Giambotta: A Hearty Italian Vegetable Stew with Endless Variations**

Giambotta is a versatile and flavorful Italian vegetable stew that showcases the bounty of fresh produce. Originating from the Campania region of Italy, this rustic dish is characterized by its vibrant medley of vegetables, each contributing a unique flavor and texture. Typically prepared during the summer and fall when vegetables are at their peak, giambotta is a celebration of the season's harvest. While there is no single definitive recipe, every iteration shares a common thread of fresh, seasonal ingredients and a rich, flavorful broth.

This article presents a diverse collection of giambotta recipes, each with its own unique take on this classic dish. From a traditional Neapolitan giambotta featuring eggplant, zucchini, and bell peppers to a hearty Sicilian version with the addition of meatballs, there's a giambotta recipe for every palate. Vegetarian and vegan variations are also included, ensuring that everyone can enjoy this delicious and nutritious stew.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN GIAMBOTTA



Italian Giambotta image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield About 4 to 6 servings

Number Of Ingredients 10

Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

Steps:

  • In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

CHICKEN GIAMBOTTA RECIPE - (3.9/5)



Chicken Giambotta Recipe - (3.9/5) image

Provided by lisalang

Number Of Ingredients 10

Sausage links sweet
chicken breast with bones cut up in small pieces
Peppers( red, orange, green)
4 Idaho potatoes
1 white or yellow onion, diced up
1/2 cup white wine
1 cup chicken broth
loads of garlic cloves smashed
Cherry peppers from the jar ( I like sweet but can use some hot)
salt and pepper

Steps:

  • Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

GIAMBOTTA



Giambotta image

Provided by Molly O'Neill

Categories     weekday, appetizer, main course

Time 1h

Yield 10 cups

Number Of Ingredients 26

1 medium-size red onion, sliced
2 leeks, sliced crosswise diagonally and cut in 1/4-inch chunks
2 medium-size yellow or red bell peppers, cut in 1-inch strips
2 plum tomatoes, sliced
1 fennel bulb, cut into 1/4-inch slices
1 carrot, sliced in 1/2-inch slices
1 small celery root, peeled and cut into 1-inch pieces
1 medium-size parsnip, peeled and sliced into 1/2-inch slices
2 medium-size turnips, peeled and sliced into 1/2-inch slices
1/2 medium-size butternut squash, peeled and cut into 1-inch chunks
1 medium-size zucchini, cut into 1/2-inch slices
6 ounces Swiss chard, chopped
9 cloves garlic, chopped
1 teaspoon salt
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon fennel seeds
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1/2 teaspoon freshly ground black pepper
1 cup water
1 cup fresh basil leaves
1/4 cup minced flat-leaf parsley

Steps:

  • In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.

VEGETABLE STEW (GIAMBOTTA)



Vegetable Stew (Giambotta) image

This is a Rachael Ray recipe, but my mom has made this for years. We love this in the summer with all the fresh veggies from the garden.

Provided by MARIA MAC

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
1 bay leaf
3 garlic cloves, chopped
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
salt and pepper
1 (28 ounce) can diced fire-roasted tomatoes
1 cup chicken stock or 1 cup vegetable stock
1/2 cup chopped fresh basil leaf (10 to 12 leaves)

Steps:

  • Heat a medium soup pot over medium heat.
  • Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  • Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  • Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
  • Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  • Turn heat off and stir in basil.

GIAMBOTTA (ITALIAN VEGETABLE STEW)



Giambotta (Italian Vegetable Stew) image

I found this recipe in Woman's Day. It is slightly different than the others posted, so I thought I would include it.

Provided by Chris Reynolds

Categories     Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, plus more for serving
2 large onions, roughly chopped
4 ounces pepperoni, cut into 1/4-inch pieces
4 clove(s) garlic, roughly chopped
3 large carrots, cut into 2-inch pieces
1/2 medium about 1 1/2 pounds head cabbage, cored and cut into 1-inch wedges, then halved crosswise
kosher salt
pepper
1 1/2 lbs tomatoes, roughly chopped
2 medium about 12 ounces zucchini, cut into 1-inch pieces
1/2 lb green beans, trimmed
3 medium about 1 pound red potatoes

Steps:

  • Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
  • Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
  • Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
  • Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.

VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY



Vegetable Stew (Giambotta) a La Rachael Ray image

Lean and Mean! Recipe courtesy of Rachael Ray and 30 Minute Meals. Was watching her prepare this stew and decided to post it; because we are having it for lunch tomorrow. Every Friday for lunch they serve some kind of soup that is hearty with some rice and vegetables. The soup is generally made with root vegetables, all kinds of meat, & beans as well!

Provided by Manami

Categories     Potato

Time 40m

Yield 1 stock pot, 4 serving(s)

Number Of Ingredients 18

1/4 cup extra virgin olive oil, plus some to drizzle
1 bay leaves, fresh or 1 dried bay leaf
2 garlic cloves, chopped
1 garlic clove, cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
salt, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional, for that extra zing)
italian seasoning, to taste
28 ounces fire roasted diced tomatoes (from a can)
1 cup low sodium chicken broth (we used low-sodium vegetable) or 1 cup vegetable stock (we used low-sodium vegetable)
1/2 cup torn chopped fresh basil (10 to 12 leaves) or 1/2 cup flat leaf parsley
4 slices whole wheat crusty bread (1-inch thick)
1/2 cup grated pecorino cheese

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat.
  • Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  • Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  • Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
  • Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  • Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
  • Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
  • Serve cheese whole-grain toast with bowls of vegetable stew.

Nutrition Facts : Calories 569, Fat 16.8, SaturatedFat 2.6, Sodium 859.8, Carbohydrate 95.2, Fiber 14.8, Sugar 16.2, Protein 15

Tips:

  • Use fresh, seasonal vegetables. This will ensure your giambotta is packed with flavor and nutrients.
  • Don't be afraid to experiment with different vegetables. Giambotta is a versatile dish that can be made with a variety of ingredients. Some popular additions include zucchini, eggplant, bell peppers, and artichokes.
  • Use a good quality olive oil. Olive oil is an essential ingredient in giambotta, so make sure to use a good quality one.
  • Cook the vegetables slowly and gently. This will help them to develop their full flavor and texture.
  • Season the giambotta to taste. Giambotta should be flavorful, but not too salty. Season it to taste with salt, pepper, and other herbs and spices.

Conclusion:

Giambotta is a delicious and versatile dish that is perfect for a summer meal. It is packed with fresh vegetables and is a great way to use up any leftovers. Whether you are a vegetarian or a meat-eater, there is a giambotta recipe out there for you. So next time you are looking for a healthy and flavorful meal, give giambotta a try.

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