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Italian Summer Vegetable Stew
The southern Italian vegetable stew known as ciambotta or cianfotta often is likened to Provençal ratatouille, but it sometimes contains potatoes, which give the dish a little more heft. We use a 12-inch skillet to make the stew; its wide surface area means that cooking happens more quickly than if the vegetables were piled on top of each other in a pot, resulting in fresher, brighter flavors, textures and colors. Serve warm or at room temperature as a side to grilled or roasted chicken, lamb, beef or fish. Or offer it finished with pecorino or Parmesan as a light vegetarian main with crusty bread alongside.
6
Servings
Tip
Don’t worry about the vegetable mixture appearing dry when the ingredients are first added to the sautéed aromatics. Covered cooking will get them to soften and release their juices, which form a light, flavorful sauce.
50 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
-
01In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, celery and garlic; cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
Reviews
September 1, 2022
Fresh and delicious!
This recipe exceeded my expectations. It looks simple, but the flavors are absolutely delicious. It reminds me how good quality produce, good olive oil, garlic, and fresh herbs are all you need for a stellar dish!
July 10, 2026
Old family fave
My family maintained a decent sized “Victory Garden” thru WWII and well into the 1960s. My grandmother regularly made this stew during the Summer abundance. Sometimes she added green beans to the mix and often added canned tonno, not crummy pale stuff but the real McCoy -pink fish packed in olive oil. I still make this with some regularity, bumping thins up with anchovies, fried egg on top and always a hunk of my own sourdough bread. This recipe come very close to what my grandmother made. It’s a great comfort food
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