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My review
Italian Vegetable Stew
13
RALEPRICE
"Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread."
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Ingredients
1 h 40 m servings 376Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
- Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
- Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
- Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.
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Reviews
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9/9/2015
Excellent! Use 1 pork loin and chicken breast instead in sausage. Also added some parsley, used canola oil, and didn't use beans. Just awesome.
9/8/2015
I enjoyed this. I didn't use sausage to keep it truly a vegetable stew. Also, I cooked the potatoes inside the stew. It just seemed logical. Thank you for the recipe.
1/21/2013
I made this today exactly as posted and it was absolutely delicious!! I had a friend over for lunch and she asked for the recipe. I will make again soon.
9/1/2012
I tried this today for me and my housemates. They totally loved it. I made it without zucchini and green beans though because I can't find them. I substituted the olive oil with vegetable oil. N...