L'Italo-Americano

THURSDAY, FEBRUARY 20, 2025 www.italoamericano.org 22 L'Italo-Americano I t a l i a n c u i s i n e i s known for how tasty it is, and, more often t h a n n o t , m e a t , c h e e s e o r f i s h a r e p a r t o f t h e d e a l . T h i s i s probably why many fall vic- tims to the common miscon- ception that our food tradi- t i o n d o e s n o t o f f e r m a n y options for vegetarians and v e g a n s . H o w e v e r , I t a l y ' s culinary heritage is incredi- bly diverse, with a wealth of plant-based dishes that are not only flavorful but also really tasty. Ciambotta is definitely one of them: full of fresh vegetables, aromatic herbs, and high-quality olive oil, it is a dish that brings together simplicity, comfort, and bold Mediterranean flavors. A staple of Southern Italian kitchens, ciambotta is often compared to the F r e n c h ratatouille or the Pied- montese ratatuia, as all three slowly stew fresh veg- etables into a hearty, flavor- f u l m e d l e y . U n l i k e r a t a - t o u i l l e a n d r a t a t u i a , however, where vegetables are cooked separately and combined only at the end, ciambotta is typically pre- p a r e d b y c o o k i n g a l l t h e ingredients together. Its ori- gins are lost to time, but we know it was born, just like so many of Italy's best recipes, off necessity, deep within the agricultural traditions of Central and Southern Italy. It was, historically, a dish of the countryside, prepared by farmers who relied on their vegetable gardens to feed their families. In some areas, ciambotta was served inside a hollowed-out loaf of bread, which wasn't only delicious, but also a great way to trans- port it. T h e n a m e i t s e l f , "ciambotta," is of dialectal origin and probably comes from the old French word chabrot, meaning "mixture" or "blend;" the term likely entered Southern Italy's lexi- con during the Angevin rule of the Kingdom of Naples in the 13th to 15th centuries. A l t h o u g h c i a m b o t t a i s f o u n d i n m a n y p a r t s o f Southern Italy, it is difficult to pinpoint exactly where it o r i g i n a t e d , a s t h e d i s h i s widely prepared from Abruz- z o t o P u g l i a , w i t h e a c h region putting its own spin on the recipe — and some adding meat or fish to it, too. In Abruzzo, the dish is known as ciabotto, and it is made with mixed vegetables such as eggplant, peppers, potatoes, zucchini, green b e a n s , a n d c a r r o t s , a l l c o o k e d t o g e t h e r i n a p o t after a base of onion and olive oil has been sautéed. Lazio's island of Ventotene has its own version called cianfotta, which includes fava beans, peas, potatoes, and artichokes, tied together with a soffritto of leeks, olive oil, and pancetta (no luck for us vegetarians here!). Campania offers multi- ple variations of ciambotta, e a c h w i t h d i s t i n c t l o c a l t o u c h e s : t h e c i a m b o t t a cilentana, from the Cilento area, consists of peppers, p o t a t o e s , a n d e g g p l a n t , slow-cooked with tomatoes, garlic, and olive oil, with fresh basil added at the end f o r e x t r a f r e s h n e s s . T h e cianfotta napoletana is sim- ilar but with added black olives and oregano for a dis- tinctive depth of flavor. A u n i q u e v e r s i o n f r o m t h e Benevento area, particularly popular in the town of Mor- cone, combines zucchini, p o t a t o e s , c a r r o t s , S w i s s c h a r d , a n d f r e s h b e a n s , sometimes even adding zuc- chini flowers. In Calabria, ciambotta is made with zucchini, pep- pers, eggplant, potatoes, and onions, all stewed together with olive oil, chili pepper, salt, pepper, oregano, and parsley. A distinctive feature of the Calabrian version is the final touch — a mix of crumbled stale bread and pecorino cheese, which adds a rich, slightly crunchy tex- ture and some extra umami. B a s i l i c a t a ' s c i a m b o t t a lucana sets itself apart with the addition of beaten eggs, which are poured over the cooked vegetables toward t h e e n d o f t h e c o o k i n g p r o c e s s , r e s u l t i n g i n a c r e a m y c o n s i s t e n c y t h a t makes this version unique. P u g l i a ' s c i a m b o t t a i s u n l i k e a n y o t h e r , a s i t diverges from the vegetable- b a s e d t r a d i t i o n e n t i r e l y . Here, ciambotta is a seafood dish, originally prepared by fishermen using whatever f i s h t h e y h a d a v a i l a b l e . Today, it is considered a del- icacy, made with sea bass, prawns, and shellfish cooked in a fragrant broth of toma- t o e s , b e l l p e p p e r s , a n d a touch of water. O n e o f t h e b e s t t h i n g s about ciambotta is that it tastes even better when left to rest, and that's why it is n o t t y p i c a l l y s e r v e d h o t ; instead, it is enjoyed warm o r a t r o o m t e m p e r a t u r e , making it an ideal dish to prepare in advance. Many b e l i e v e t h a t c i a m b o t t a b e c o m e s e v e n b e t t e r t h e next day, as the ingredients h a v e m o r e t i m e t o m e l d together. The dish is incredibly ver- satile—it can be eaten as a main course, served with crusty bread to soak up the delicious juices, or as a side dish accompanying grilled m e a t s o r f i s h . I n s o m e regions, it is also served over pasta, polenta, or rice. F o r t h o s e w h o w a n t t o give it a try, the traditional ciabotto abruzzese — which is vegan! — is a great way to start. This is the recipe pro- posed by the Italian food blogger Simona Mirto, on her website Tavolartegus- to. Ciabotto Abruzzese Ingredients: 2 m e d i u m e g g p l a n t s , cubed 2 bell peppers (one red, one yellow), chopped 2 zucchini, sliced 2 m e d i u m p o t a t o e s , cubed 1 onion, thinly sliced 2 carrots, chopped 2 0 0 g g r e e n b e a n s , trimmed 4 0 0 g c a n n e d p e e l e d tomatoes, crushed 4 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 teaspoon dried oregano 4 fresh basil leaves Salt and pepper to taste Instructions: H e a t t h e o l i v e o i l i n a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and slightly golden. Add the bell peppers, car- rots, and potatoes, stirring to coat them in the oil. Cook for a few minutes until they begin to soften. Add the eggplant, zucchi- ni, and green beans, mixing well. Season with salt, pep- per, and oregano. Pour in the crushed toma- toes, stir, and cover the pot. Let the stew simmer over low heat for about 40 min- utes, stirring occasionally. Once the vegetables are t e n d e r a n d t h e s a u c e h a s thickened, adjust seasoning as needed. Stir in fresh basil leaves just before serving. CHIARA D'ALESSIO A plate of Lucanian ciambotta (Photo: Alexander Mychko/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Ciambotta: a simple but tasty alternative to stews

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