I can safely say that my favorite time of the year is late summer when my now 86-year-old nonna’s garden flourishes with perfectly ripe vegetables. She has been planting the same mammoth garden since as far back as I can remember, but it was only recently that I developed a deep appreciation and heightened degree of anticipation for her green thumb and the beautiful bounty that it yields.
We often end up with more vegetables than we know what to do with (a great problem to have), but Filomena, who grew up in the hills of Avellino amongst several siblings with very meager means, would never let a vegetable go to waste. Giambotta was the answer then, and still is to this day.
Stephanie Rizzolo and her Nonna Filomena present the family's Giambotta
A rustic vegetable stew bursting with summer flavors that stirs up warm memories of summer afternoons at nonna’s, Giambotta or Ciambotta, is a typical dish of the Italian south. Build on a foundation Campania’s star, the tomato, giambotta relies on whatever is ripe and readily available. My nonna’s giambotta varies slightly each and every time she makes it, but there’s one this that remains constant; it’s always delicious!
Giambotta by Stephanie Rizzolo's Nonna
Serves 6
Ingredients:
6 medium potatoes, peeled
3 large zucchini
3 stalks of celery
3 large bell peppers
5 Campari or other small tomatoes
1 onion
3 sprigs of basil
1 15oz-can of crushed tomatoes or tomato sauce
½ cup of light flavor olive oil or canola oil
1 T salt
1 T pepper
1 T dried oregano
1 tsp garlic powder or 3 cloves garlic
Vegetables from Nonna Filomena's garden
Method:
Chop all vegetables into 2-inch pieces.
Heat oil in a deep pot.
Dump in all of the vegetables, tomato sauce and spices. Stir until well mixed.
Cook on medium heat for 5 minutes and then covered for another 20 minutes or until the potatoes are fork tender.
Serve with more fresh basil and crusty bread for dipping and scarpetta.
Giambotta