Ciambotta stew with Constance potatoes | Romagnoli F.lli Spa
Un ricco e gustoso contorno dalle molteplici versioni che fonde al suo interno tutti i colori del Mediterraneo, la ciambotta è uno stufato tipico del sud Italia
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.romagnolipatate.it.
Ingredients
- Red, green and yellow peppers, 600 g
- Courgettes, 570 g
- Constance potatoes, 350 g
- Aubergines, 235 g
- Cherry tomatoes, 250 g
- White onions, 140 g
- Water, 300 ml
- Chopped tomatoes, 210 g
- Basil, to taste
- Extra virgin olive oil, as required
- Table salt, to taste
- Black pepper, to taste
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