Best Giambotta Recipes

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

GRANDMA'S GIAMBOTTA

Steps:

• Preheat oven to 425 deg. Spread zucchini and eggplant on a cookie sheet lined with foil, drizzle with 2 T olive oil and sprinkle with salt. Roast in oven 40 minutes, stirring occassionally. While vegetables are roasted, saute the garlic and onion in a large heavy bottom saucepan over medium heat until soft and just starting to turn golden. Add in potatoes and peppers, cook for 5 minutes. Add in tomatoes, breaking up with back of spoon. Stir in wine, broth, herbs, cinnamon and red pepper. Stir in roasted vegetables. Let simmer on medium low heat 25 minutes. Stir in beans. Check seasoning, add salt and pepper to taste. Let simmer another 10 minutes. Serve with fresh grated pecorino romano or parmesan cheese.

GIAMBOTTA

Steps:

• Heat skillet over medium heat.
• Add oil and coat pan.
• Add garlic and cook until soft, but not brown.
• Drain liquid from tomatoes and reserve.
• Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• Drain cooked (al dente preferably) beans and add them to the tomato mixture.
• Cut potatoes into 1 inch cubes and add to sauce.
• Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• Salt and pepper to taste.

CHICKEN GIAMBOTTA RECIPE - (3.9/5)

Steps:

• Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

GIAMBOTTA

Steps:

• In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.

GIAMBOTTA (ITALIAN VEGETABLE STEW)

Steps:

• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
• Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
• Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
• Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Heat a medium soup pot over medium heat.
• Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
• Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
• Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
• Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
• Turn heat off and stir in basil.

VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat.
• Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
• Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
• Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
• Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
• Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
• Serve cheese whole-grain toast with bowls of vegetable stew.

GIAMBOTTA

Steps:

• Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
• While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
• Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
• Increase heat and simmer for 40 minutes until vegetables are tender.
• Add salt and pepper to taste.

GIAMBOTTA (VEGETABLE STEW)

Steps:

• Get a large pot and throw in all the ingredients except the basil.
• Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
• Remove from heat and stir in basil.
• Can be served hot or at room temperature.

CHICKEN GIAMBOTTA RECIPE

Steps:

• Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

GIAMBOTTA LAMB

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings in pan; discard remaining drippings. Cook garlic in bacon drippings gently over medium heat, stirring occasionally, until golden brown. Add tomatoes and oregano. Reduce heat; simmer 30 minutes.
• Meanwhile, place potatoes in 3-quart saucepan. Add water just to cover. Heat to boiling; reduce heat to low. Boil gently (simmer) covered 20 to 25 minutes or until tender. Add beans; boil 30 seconds. Drain. Dice potatoes; add potatoes and beans to tomato mixture. Simmer 8 minutes, season with salt and pepper.
• Heat gas or charcoal grill. Place lamb on grill. Cover grill; cook until desired doneness, turning once. Plate up vegetable mixture; serve lamb on top.