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CIAMBOTTA
Yield: 6 side-dish servings Source: "The All New Good Housekeeping Cookbook" Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37 Notes: As with many vegetable stews, the ingredients for ciambotta can be varied according to what you have on hand and the flavors you prefer. It can also be served at room temperature. INGREDIENTS - 3 tablespoons olive oil - 1 medium onion, chopped - 2 garlic cloves, finely chopped - 2 red peppers, cut into 1-inch pieces - 1-1/2 pounds zucchini (3 medium), cut lengthwise in half, then into 1/2-inch pieces - 1-1/2 pounds ripe tomatoes, peeled, seeded, and chopped - 3/4 teaspoon salt - 1/3 cup chopped fresh basil DIRECTIONS In non-reactive 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add red peppers and cook, stirring frequently, until red peppers are tender-crisp, about 5 minutes longer. Add remaining 1 tablespoon oil and zucchini; cook, stirring, until zucchini is tender-crisp, about 5 minutes. Add tomatoes and salt; heat to boiling. Reduce heat; cover and simmer until vegetables are very tender, about 10 minutes. Stir in basil. Nutritional Information Per Serving (1/6 of recipe): Calories: About 117, Protein: 3 g, Carbohydrate: 13 g, Fat: 7 g, Cholesterol: 0 mg, Sodium: 305 mg |
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Ciambotta | Vegan | |||
Ciambotta Southern Italian Vegetable Stew | Recipes (moderated) |