Ciambotta
Ciambotta | |
Alternative names | Giambotta, ciambotta, ciambrotta, ciammotta, cianfotta, ciabotta |
---|---|
Type | Stew |
Course | Side dish or entrée |
Place of origin | Italy |
Region or state | Southern Italy |
Main ingredients | Vegetables |
Cookbook: Ciambotta Media: Ciambotta |
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings;[1][2] it is known as ciambotta or ciambrotta in Calabria and elsewhere,[2][3] ciammotta in Basilicata[3] and Calabria,[2] cianfotta in Campania[3][2] and Lazio,[3] and ciabotta in Abruzzo.[2]
Ciambotta is popular throughout southern Italy, from Naples south.[4] There are many individual and regional variations of ciambotta, but all feature summer vegetables.[4][5][2] Italian eggplant, zucchini, bell peppers, potato, onion, tomatos, garlic, basil, and olive oil are common ingredients.[3][4][5] Ciambotta may be served alongside grilled meats, such as sausage[4][5] or swordfish.[4] It is sometimes served with pasta, polenta, or rice.[6]
Ciambotta "is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew."[1] It is frequently likened to the French ratatouille;[1][7] both are part of the broader family of western Mediterranean vegetable stews.[2]
See also
- List of stews
- List of vegetable dishes
- Food portal
References
- 1 2 3 Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001).
- 1 2 3 4 5 6 7 Anthony F. Buccini, Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34.
- 1 2 3 4 5 Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260.
- 1 2 3 4 5 Rosetta Costantino with Janet Fletcher (2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company. pp. 244–245. ISBN 9780393065169. Retrieved 2 August 2013.
- 1 2 3 Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99.
- ↑ Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Macmillan, 2007), p. 124.
- ↑ Frank Pellegrino, Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martin's Press, 2016), p. 128.