One of the most soulful and satisfying vegetable dishes I know is Cianfotta (or Ciambotta) from Naples. Tonight’s dinner was this luscious vegetable stew, from a recipe in Arthur’s Schwartz’s Naples at Table cookbook (a 1998 classic).
Even with its long, slow cooking time, it took only about an hour to prepare. Ingredients are relatively simple, and preparation, straightforward. A good pot — my sautéuse — was very helpful.
Here’s the write up and the recipe:
Completed in the pot, and served in the bowl:
Served with a glass of SilvaNigra (Pallagrello Nero) from Cantine Rao in Campania, it was superb and authentic.
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