Ciammotta – summer vegetable stew

This tasty ciammotta recipe hails from the southern Italian region of Basilicata. Similar to the French ratatouille, the vegan stew is comprised of seasonal Mediterranean vegetables slowly cooked down with tomatoes and finished with fresh basil. It's a beautiful dish served as is, but also works well as a side to meat or fish.

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.

Ingredients

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Imperial

Method

1
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
2
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
3
Taste and season with salt and pepper
4
Fold through plenty of torn basil and serve immediately or at room temperature

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