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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread. Ingredients:
1 tablespoon olive oil |
2 large onions, chopped |
1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice |
4 cloves garlic |
3 tablespoons olive oil |
3 large carrots, cut into 2-inch pieces |
1/2 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise |
kosher salt |
1/2 teaspoon ground black pepper |
1 1/2 pounds tomatoes, coarsely chopped |
2 zucchini, cut into 1-inch rounds |
1/2 pound fresh green beans, trimmed |
3 potatoes |
1 tablespoon olive oil, or to taste |
Directions:
1. Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
2. Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
3. Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
4. Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.
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