"Ciammotta" is a recipe that comes from the Basilicata region and is made up of vegetables sautéed separately in olive oil and mixed together, then accented with garlic. Some recipes call for the addition of an egg.
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INGREDIENTS |
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Bell peppers |
2 |
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Eggplant |
1 |
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Potatoes |
4 |
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Tomatoes |
5 |
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Onions |
2 |
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littles |
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Garlic cloves |
1 |
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Olives |
10 |
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Salt |
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to taste |
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Extra virgin olive oil |
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to taste |
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PREPARATION |
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Slice the peppers, eggplant, potatoes and onions and sauté them separately. |
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Mix the vegetables together in one large pot with some of the oil used to sauté and add a chopped garlic clove, the olives, and the diced tomatoes. |
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Season with salt and cook over a low flame for 20 minutes adding water if needed. |
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"Solopaca" from the Benevento province or a "Bianco della Penisola Sorrentina" |
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