Giambotte
From 55to64 15 years ago
- 30-40 minutes to make
- Serves 4
A wonderful, hearty Italian sausage based stew. Lots of stuff to cut up, but easy to prepare.. You can modify this to suit your own taste.
Ingredients
- 1 pound italian sausage, mild, hot or mixed shopping list
- 2 green peppers, cut in pieces about 1” square shopping list
- 2 stalks of celery, sliced into 1/2" pieces shopping list
- 2 medium onions, sliced about 1/2" thick shopping list
- 2 medium zucchini, sliced into 1/4" slices shopping list
- 1 large can and 1 small can of whole or diced plum tomatoes ( You can increase the amount of tomatoes depending on how thick you want the Giambotte to be.) shopping list
- 1 small can of tomato puree shopping list
- olive oil shopping list
How to make it
- Pour the tomatoes and tomato puree into a large soup or stew pot. Place over medium heat. Stir to break up the tomatoes.
- Heat olive oil is a heavy sauté pan. Sauté sausage until cooked through, but still al dente. Remove from pan and set aside. In the same pan, sauté the remaining vegetables, cooking each separately. Put cooked vegetables in a sieve to remove as much oil as possible. Placing cooked vegetables in the tomatoes. Add more oil to the sauté pan when necessary.
- Cut the cooled sausage into 1/4” slices and add to the tomato/vegetable mixture. Lower heat from medium to low. Let Giambotte cook about 30 minutes or up to an hour.
- Serve with warm crusty Italian bread or over white rice or polenta.
- Giambotte freezes quite well. Thaw frozen Giambotte overnight in the refrigerator. Heat on stove over low setting.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- irishiz Annapolis, MD
- uncoolmom Atlanta, GA
- 55to64 River Forest, IL
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Reviewed by 1 people-
sounds fantastic high5 thanks
momo_55grandma
in Mountianview loved it
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