Recipe

Giambotte Recipe

	55to64 / All my dishes 1 year, 4 months ago 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. Prep:3060m Cook:3040m Servings:4	55to64
	italian sausage easytomodify adaptable for vegetarians

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momo_55gra

Ingredients

1 pound Italian sausage, mild, hot or mixed

2 green peppers, cut in pieces about 1” square

2 stalks of celery, sliced into 1/2" pieces

2 medium onions, sliced about 1/2" thick

2 medium zucchini, sliced into 1/4" slices

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.)

1 small can of tomato puree

Olive oil

Directions

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.

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