Recipe for Grand Italian Vegetable Stew 
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Yield:
10 servings
Ingredients:
Amount Ingredient
2 x red bell peppers
2 x yellow bell peppers
3 x green bell peppers
1/2 lb potatoes, peeled and cut into 1/2 inch chunks
4 lb eggplants, peeled and diced
2 tbl salt, plus extra for sprinkling the eggplant
1/2 cup extra virgin olive oil
6 med -size zucchini, ends trimmed, peeled, and sliced
2 cup peeled and diced winter squash, such as pumpkin, butternut, or acorn
1 lb diced, chopped, or shredded mixed seasonal vegetables of your choice,
such as kale, mustard greens, celery root, broccoli rape, Swiss chard,
spinach, or green beans
4 lrg onions, sliced and separated into rings
2 lrg garlic cloves, crushed
2 x springs fresh rosemary
2 tsp dried oregano
Good-size pinch of saffron threads
2 lrg , ripe tomatoes, peeled, seeded, and chopped
1/2 cup water
1 tbl freshly ground black pepper, or more to taste
2 tbl finely chopped fresh basil leaves (or 1 tsp dried)
Instructions:
Instructions: This rather impressive vegetable stew from the southern Italian province of Calabria is meant to use typical seasonal vegetables in one grand preparation to feed lots of people. It is usually eaten piping hot, but it is also great at room temperature.

The recipe can easily be cut in half if you dont need to feed 10.

1. Preheat the oven to 425F. Place the peppers in a baking dish with a little water or on a wire rack set over a baking sheet and roast until the skins are blistered black, 35 to 40 minutes. Remove the peppers from the oven. When cool enough to handle, remove the seeds, peel off the skins, and cut lengthwise into sixths. Set aside.

2. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil on medium heat and cook until semi-hard, 10 to 15 minutes. Drain and set aside.

3. Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.

4. In a large casserole, heat 3/4 cup of the olive oil over medium-high heat.

Cook the peppers for 5 minutes. Remove with a slotted spoon and set aside.

Reduce the heat to medium, add the eggplant, zucchini, squash, and any other root vegetable you are using, such as celery root. Cook, covered, stirring occasionally, until soft looking, 20 to 25 minutes.

5. Meanwhile, in a large, deep earthenware casserole set on a heat diffuser, heat the remaining 3/4 cup of olive oil over medium-high heat until smoking. Add the onions, garlic, rosemary, oregano, and saffron. Stir well, and cook until soft, stirring occasionally, about 15 minutes. Add the tomatoes and cook for 8 minutes. Add the water, reserved potatoes, and the eggplant, zucchini, squash, and other partially cooked vegetables, if using. Add the 2 tablespoons of salt and the pepper. Reduce the heat to low, and cook until the potatoes are completely soft, about 45 minutes.

6. Serve from the earthenware casserole after discarding the rosemary and garlic. Sprinkle the top with the basil and parsley and serve hot or at room temperature, if desired.

Makes 10 servings.

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