Giambotta: Italian Vegetable Stew

The late summer is the perfect time to make the classic Italian American dish, Giambotta. It is a vegetable stew usually made in the months when the garden vegetables are plentiful. It is pronounced like “jam-baught” or a variation of this, despite what the spelling looks like. There are a variety of ways in which individual families prepare this dish, so the combinations of vegetables are limitless. This dish can be served hot or room temperature, and it really does taste better the next day.

Buon Appetito,

Nicky


Nicky D Cooks: Neapolitan Giambotta
copyright 2015 Nicole DaCosta Shadel

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Ingredients:

  • ¼ c extra-virgin olive oil
  • 2 medium eggplants- peeled
  • 1 yellow squash
  • 1 hot pepper- seeded
  • 2 scallions- sliced
  • 28 ounce can San Marzano Tomatoes- crushed
  • Fresh Basil ¾ ounce (about ¾ cup) diced
  • Salt and Pepper to taste
  • Pecorino Romano Cheese

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Mondo Italiano Announces New Collaboration with Italian Tenor Marco Fiorante

Mondo Italiano recently announce a new collaboration with Italian tenor Marco Fiorante, who will be teaching “musichIAMO.”

“musichIAMO” (I love music) is an introductory music course for children from 5 to 17  years old who are approaching singing both for the first time or are interested in improving their singing abilities. Adults will get their chance too with “musichIAMO BIG” on Friday nights.

During this class, students can expect to:

– practice matching pitches to be on tune with music;

– learn to read and write music;

– learn songs and nursery rhymes to explore different rhythms;

– bodypercussion;

– Engage in musical group work with the possibility (depending on the number of participants) of forming either a choir or a small group of students for an end of the year recital.

This course is likely to fill up soon so register now at: http://home.earthlink.net/~mondoitaliano/id9.html

Tel (412) 478 2681/Email: mondoitaliano@earthlink.net

— with Marco Fiorante at Mondo Italiano – Centro di cultura italiana.

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Ciao Aroma Antipasta

Antipasta, Pittsburgh, Easy way to make antipasta

Ingredients:

  • 1 Large fresh Mozzarella Ball – sliced
  • 1 Large fresh tomato – sliced
  • 1 TBSP Ciao Pittsburgh’s Aroma seasoning
  • 1 stick of cured sausage

Directions:

  1. Place tomato then mozzarella around plate until you complete the circle.
  2. Add cut cured sausage in the middle.
  3. On the cheese and tomatoes, drizzle extra virgin olive oil and then sprinkle Ciao Pittsburgh Aroma seasoning.

Must try….unforgettable flavor!

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Ciao Aroma Fried Rapini

Fried Rapini

Ingredients

  • 1 bunch of broccoli rapini 
  • 7 large eggs
  • 2 tbsp of Ciao Pittsburgh’s Aroma Seasoning
  • 2-3 cups of flour

Directions:

  1. Crack 7 whole eggs in a bowl and whisk eggs until all are beaten. Add 2 tbsp of Aroma Seasoning until eggs and seasoning are incorporated.
  2. Dip broccoli rapini coat with flour and then dip into egg mix. After you dip in egg mix, add to fryer.
  3. Fry until golden brown. Remove from fryer and place on a brown paper bag. Continue this until all are cooked.

Mangia, mangia! 

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Ciao Piccante Sprouts

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Ingredients:

  • 1/4 onion chopped
  • 4 small sweet peppers chopped
  • 1/4 tsp minced garlic
  • 2 tbsp of EVO
  • 12 oz. frozen bag of baby brussels sprouts
  • 1 tbsp Ciao Pittsburgh’s Piccante
  • 1 tbsp grated Parmesan cheese

Directions:

  1. Add 2 tbsp of EVO to pan. Now add minced garlic, chopped onions and peppers to pan.
  2. Saute on medium heat. Place brussels sprouts in microwave and cook as instructions on the bag states. 
  3. Once sprouts are cooked, add to pan and mix. 
  4. Add Ciao Pittsburgh’s Piccante Seasoning and saute for a few minutes.   
  5. Pour into bowl and add 2 TBSP of EVO and lastly sprinkle grated Parmesan cheese on top.

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