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About
A traditional stew made by slowly cooking fresh summer vegetables grown in the fields of Salerno in local olive oil.
Flavors, dishes and restaurants
Cuisine
Ciambotta Salernitana is an exquisite vegetable dish completely containing the fertile products of the rural Salerno area. This dish, where eggplants, peppers, zucchinis, and tomatoes meet with fresh basil, can be consumed both hot and cold. You can review the restaurant areas on the Harita to find authentic versions in local taverns inside the city. It is one of the healthiest and most beloved vegetarian masterpieces of the rural cuisine of Italia.
Ingredients
- Eggplants and zucchinis
- Colorful bell peppers
- Fresh ripe tomatoes
- Garlic and plenty of fresh basil
- Extra virgin olive oil, salt
Preparation
- Wash all the vegetables and chop them into equal-sized cubes.
- Add olive oil to a large pot and sauté the vegetables in order from hardest to softest.
- Finally, add chopped tomatoes, garlic, and salt, then close the pot's lid.
- Cook over low heat until the vegetables are completely soft in their own juices, and add fresh basil when removing from the heat.
Practical notes before you go
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