Naples Family Vegetable Stew (Ciambotta): Foodie Fatale on Better Connecticut

by Foodie Fatale on November 26, 2012

in Better Connecticut,Connecticut,Farms/Growers,Recipes,The Family Business,Women In Food

Please watch my appearance on Better Connecticut on WFSB Channel 3, where I showed hosts Scot Haney and Kara Sundlun how to make the hearty Naples Family Vegetable Stew.
WFSB 3 Connecticut

Read the heartwarming story behind this stew and a family, a farm and preservation through food: Naples Family Farm: Preservation
Naples Family Vegetable Stew (Ciambotta)
Ingredients
2 tbs olive oil
1 medium onion, chopped
1/2 lb. Romano green beans (may be substituted with other), cut into thirds
2 small zucchini, diced into ½ inch pieces
2 small yellow squash, diced into ½ inch pieces
2 medium potatoes, diced into ½ inch pieces
1/2 to 1 1/2 cup tomato puree (may be substituted with fresh tomatoes)
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Salt and Pepper
Parmesan cheese

Preparation
In a stainless steel kettle, sauté onions in olive oil over medium heat until transparent, approximately 10-12 minutes
Add green beans and cook over medium heat for 5 minutes
Add zucchini, yellow squash, potatoes, tomato puree, parsley and basil
Add salt and pepper to taste
Cover pot and simmer on low heat until all vegetables are tender, approximately 45 minutes
Sprinkle with Parmesan cheese, and serve hot

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