Ciambotta

Ciambotta is a traditional recipe from Cilento. It is a humble dish that originated from the need to combine all leftover vegetables into one meal. As a result, each town in Cilento uses different ingredients to prepare it. The classic recipe (with potatoes, eggplants, and peppers) is typically served as a side dish.

Ingredients for 4 people:

  • 400 grams of sweet pepper (mix of yellow, green and red)
  • 300 grams pf potatoes
  • 200 grams of zucchini
  • 200 grams of aubergines
  • 100 grams of cherry tomatoes
  • 1 onion
  • Extra Virgin Olive Oil as needed
  • Salt as needed
  • Pepper as needed (optional)
  • Basil as needed

Wash and chop all the vegetables except the onions, which will simply be sliced. In a large frying pan, sauté onions for 1 minute, then add eggplant and cook for about two minutes. Add potatoes and peppers; after two minutes add zucchini, cherry tomatoes and basil. Add salt and, if necessary, 2 tablespoons of water. Cover and let everything stew over low heat for 10 minutes. The preparation should be juicy, well blended, soft but not watery.

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