Cianbotta, in American called Giambotta, is a second dish of the South of Italy.
It is made with seasonal vegetables and is prepared especially in summer when the variety of vegetables is decidedly wider and more flavorful.
The ciambotta is made with potatoes and onions in addition to zucchini, eggplants and peppers, typical vegetables of the summer period when they reach, in fact, the natural maturation.
The ciambotta is prepared, as well as in the Neapolitan area, in almost all the south of Italy.
Each variant is called a different name, with minimal variations in the recipe.
Preparation time 20 minutes
Cooking time 30 minutes
Total time 50 minutes
- 2 large eggplants;
- 2 large potatoes
- 2 large peppers
- 1/2 onion
- 1 tablespoons extra virgin olive oil
- chopped tomatoes
- fry oil
The recipe for preparing ciambotta is very simple.
Clean the eggplants without peeling them, wash them and cut them into not too small pieces.
Cover them with a thin layer of fine salt and let them soak for about 20-30 minutes, in this way they will lose their water and bitter.
In the meantime wash the peppers, cut them in half and remove the internal seeds and the filaments.
Cut the peppers into not too small pieces and fry them in the hot oil.
Drain and set aside in a casserole.
Now prepare the potatoes.
Peel the potatoes, rinse and cut them into not too small cubes and fry them in the same oil as the peppers.
Pour the potatoes and add them to the peppers.
Fry the eggplants until they are golden.
Scald them and add them to the peppers and potatoes.
Add the oil, salt, onion cut into thin slices and the pieces of tomato.
Cook for about 10 minutes, taking the time to mix all the ingredients well.
Stir from time to time and add a dash of water if necessary.
Let the ciambotta cool and serve.
Note: The ciambotta is also excellent for filling a nice sandwich.
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