Ciammotta – summer vegetable stew


First published in 2019
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This hearty summer stew is a favourite all over southern Italy. Frequently known as giambotta across other regions, the Basilicatan version is called ciammotta. The recipe given is a loose base, but Italians often use a mix of whichever summer vegetables they have to hand. Using good quality tomatoes such as San Marzano really adds to the flavour, so use them if you can – as with most Italian dishes, the key is in selecting food quality produce.

If you can find it, be sure to add a pinch of peperoni cruschi (crushed dried Senise peppers), which are a ubiquitous ingredient in Basilicata and used to flavour the vast majority of dishes in the region.




Heat the olive oil in a large saucepan, then add the onion, garlic and chilli flakes. Sweat on a medium heat until the onions are translucent and keep stirring to prevent the garlic from burning
Add the chopped vegetables along with the tinned tomatoes and leave to simmer for 1 hour. If the liquid reduces too much, top up with a little stock or water
Taste and season with salt and pepper
Fold through plenty of torn basil and serve immediately or at room temperature
First published in 2019
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