Английская Википедия:Ciambotta
Шаблон:Short description Шаблон:Use dmy dates Шаблон:Infobox prepared food
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings;[1][2] it is known as ciambotta or ciambrotta in Calabria and elsewhere,[2][3] ciammotta in Basilicata[3] and Calabria,[2] cianfotta or ciambotta in Campania[3][2] and Lazio,[3] and ciabotta in Abruzzo.[2]
Ciambotta is popular throughout southern Italy, from Naples south[4] and many parts of Argentina going by the name "Chambota". There are many individual and regional variations of ciambotta, but all feature summer vegetables.[4][5][2] Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients.[3][4][5] Ciambotta is most often served as a main course, or alongside grilled meats, such as sausage[4][5] or swordfish.[4] It is sometimes served with pasta, polenta, or rice.[6]
Ciambotta "is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew".[1] It is frequently likened to the French ratatouille;[1][7] both are part of the broader family of western Mediterranean vegetable stews.[2]
See also
References
Шаблон:Portalbar Шаблон:Eggplant dishes
- ↑ 1,0 1,1 1,2 Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001).
- ↑ 2,0 2,1 2,2 2,3 2,4 2,5 2,6 Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34.
- ↑ 3,0 3,1 3,2 3,3 3,4 Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260.
- ↑ 4,0 4,1 4,2 4,3 4,4 Шаблон:Cite book
- ↑ 5,0 5,1 5,2 Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99.
- ↑ Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Macmillan, 2007), p. 124.
- ↑ Frank Pellegrino, Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martin's Press, 2016), p. 128.