Visit the Brewster Farmers Market, your go-to destination for fresh, locally sourced produce in the heart of Brewster, New York. Every Saturday from 8am to 2pm at 997 Route NY-22, Brewster NY 10509, the market comes alive with a vibrant array of fruits and vegetables, offering something for everyone.
Mom's Secret Ciambotta Recipe:
Ciambotta is a delightfully nourishing stew made from summer vegetables, like zucchini, eggplant, peppers, potatoes, and tomatoes. Topped with fresh herbs and grated cheese, this is one of our family favorites.
Prep Time 15minutes minutes
Cook Time1hour hour
Total Time1hour hour 15minutes minutes
Calories 360 cal per serving
Ingredients: Mom highly recommends using fresh veggies, but in the winter do what you can when the farmers markets are done for the year.
- 4 medium R&G's Fresh White onions chopped
- 4 medium - large R&G's fresh shallots chopped
- 4 medium - large R&G's Cipollini onions
- 4 medium R&G's Fresh zucchini cubed - *mix yellow & green for added color
- 2 medium R&G's Fresh eggplant cubed
- 7 medium R&G's Fresh carrots chopped
- 4 large R&G's bell peppers, 2 green & 2 red chopped into 1" squares
- 3 medium R&G's cherry peppers or Jalapeno's seeded and stems removed, chopped, optional
- 12 R&G's medium Fresh Yukon Gold potatoes cubed
- 3.5 - 4 lbs. R&G's plum tomatoes drained and hand crushed
- 10 cloves R&G's garlic minced
- 1 cup R&G's fresh basil chopped
- 4 tablespoons mint or cilantro or Italian parsley or combine all 3 chopped - hint: Mom uses all 3 :-)
- 1 cup extra virgin olive oil plus extra for finishing
- Add a little salt, pepper, paprika, curry, sea salt, crushed red peppers, onion & garlic powders to taste
1. In a large high walled pot or Dutch oven saute the onion in the olive oil for a few minutes over medium-low heat. Add the garlic and cook for 2 minutes more.
2. Turn the heat to medium and add in the eggplant and cook for 5 minutes, stirring frequently. Then, add in the peppers, potatoes, zucchini, carrots, and cherry peppers. Stir frequently to coat the vegetables with olive oil.
3. After about 20 minutes add in the tomatoes and keep heat at a low simmer, stirring occasionally. Cover the pot, leaving the lid slightly ajar, and let the vegetables cook until very soft (about 30-40 minutes more). If at any time the veggies seem too dry add a bit of water to loosen things up and prevent burning.
4. When the vegetables are soft, season the ciambotta with salt and pepper to taste. Add in all of the basil and mint and give it a stir. Drizzle more extra virgin olive oil on top before serving. Serve with crusty Italian bread and grated cheese. Enjoy!
- Recipe makes 6 large bowls or 8 moderate-sized portions.
- Ciambotta can be served on the thicker or thinner side. For more of a soupy texture add more water.
- Hot peppers are optional but give the stew such a wonderful flavor.
- Serve with chicken or sausage for a full meal and extra protein.
- Refrigerate for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave or over medium-low heat on the stovetop.
- Serves excellent over rice & angel hair pasta as well, My mom uses the tiny shells
- Try some garlic bread with melted cheese on the side with this