Best 6 Giambotta Recipes

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

CHICKEN GIAMBOTTA RECIPE - (3.9/5)

Steps:

• Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

GIAMBOTTA

Steps:

• In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Heat a medium soup pot over medium heat.
• Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
• Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
• Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
• Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
• Turn heat off and stir in basil.

GIAMBOTTA (ITALIAN VEGETABLE STEW)

Steps:

• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
• Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
• Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
• Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.

VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat.
• Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
• Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
• Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
• Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
• Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
• Serve cheese whole-grain toast with bowls of vegetable stew.