Ciambotta is a vegetable stew typical of southern Italy, a sort of Italian ratatouille: in Basilicata, Puglia, Campania (where it is also called cianfotta), Abruzzo you will find this dish of peasant origin, prepared, with small variations from area to area, during all the year. In summer, in particular, ciambotta is prepared using the typical vegetables of this period – peppers, eggplant, zucchini, tomatoes – to be served both as a side dish and as a vegetarian main course.
Like all ancient dishes of peasant origin, it is difficult to trace the original recipe of ciambotta since it was prepared with the vegetables available (although potatoes, eggplant and peppers are the most used). The ciambotta is ready in a few simple steps: just cut all the vegetables into cubes and, after lightly frying the garlic and onion, add them all together in a saucepan with a little water. The ciambotta then cooks for about 30 minutes and should only be stirred from time to time. If you can prepare it a little in advance, this vegetable stew will be even better because it will be able to flavor more.
You might also be interested in these recipes:
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time25 Minutes
- Cooking time35 Minutes
- Serving6 servings
- Cooking methodStove
- CuisineItalian regional
- SeasonalitySpring, Summer and Autumn
Ingredients for the Italian vegetable stew
How to prepare Italian ciambotta (mixed vegetable stew)
Qui puoi leggere la ricetta in italiano!
As you cut the vegetables, you can combine them all (except the onion) in a large bowl as they will all be added to the pot together. Put a large thick-bottomed saucepan on the heat and add the oil.
Mix well and leave to flavor for a couple of minutes. At this point add about 2/3 cup of water, mix and cover the pot with its lid.
How to store
Ciambotta can be kept in the refrigerator, closed in a glass container, for 2 or 3 days.
Tips and variations
As mentioned, ciambotta can be prepared with your favorite vegetables. In many areas of southern Italy, a little chilli pepper is also added to the initial sauté. In some recipes, fresh tomato pulp or peeled tomatoes are used instead of cherry tomatoes. The ciambotta of Benevento (in Campania) usually includes green beans and chard among other vegetables.
The name of ciambotta also indicates richer preparations that include the addition of non-vegetarian ingredients: the Lucanian ciambotta, for example, also uses sausage and eggs. In Puglia there is also a fish-based ciambotta.