Best 5 Giambotto Recipes

GIAMBOTTA

Steps:

• Heat skillet over medium heat.
• Add oil and coat pan.
• Add garlic and cook until soft, but not brown.
• Drain liquid from tomatoes and reserve.
• Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• Drain cooked (al dente preferably) beans and add them to the tomato mixture.
• Cut potatoes into 1 inch cubes and add to sauce.
• Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• Salt and pepper to taste.

VEGETABLE STEW (GIAMBOTTA)

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.
• 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.

GRANDMA'S GIAMBOTTA

Steps:

• Preheat oven to 425 deg. Spread zucchini and eggplant on a cookie sheet lined with foil, drizzle with 2 T olive oil and sprinkle with salt. Roast in oven 40 minutes, stirring occassionally. While vegetables are roasted, saute the garlic and onion in a large heavy bottom saucepan over medium heat until soft and just starting to turn golden. Add in potatoes and peppers, cook for 5 minutes. Add in tomatoes, breaking up with back of spoon. Stir in wine, broth, herbs, cinnamon and red pepper. Stir in roasted vegetables. Let simmer on medium low heat 25 minutes. Stir in beans. Check seasoning, add salt and pepper to taste. Let simmer another 10 minutes. Serve with fresh grated pecorino romano or parmesan cheese.

GIAMBOTTA

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.

GIAMBOTTO

Steps:

• Preheat oven to 350.
• Heat the oil in a heavy-bottomed Dutch oven or deep saute pan. Add the garlic and potatoes; cook and stir for about 5 minutes.
• In another pot boil the saugage for 10 minutes.
• Add the sausage; cook about 5 more minutes.
• Place Dutch oven in oven covered, and bake for 45 minutes.
• Remove and add the peppers, and cook uncovered for another 10 minutes.
• Remove and serve with cheese.