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Summer Ciambotta Fill 1 Created with Sketch.

with Purple Potatoes & Farro

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 575 calories

Ciambotta is a Southern Italian seasonal stew made of herbs and summer vegetables. Stews resembling ciambotta, like its French cousin ratatouille, are popular throughout Europe and were first regarded as country fare. As modern tastes skew towards the seasonally delicious, versions are popping up on menus everywhere. With heirloom tomato, zucchini and gorgeous purple potatoes, ours is a perfect, hearty way to enjoy the last days of summer.

fresh
ingredients
Summer Ciambotta with Purple Potatoes & Farro
Title
  • 10 oz Heirloom Tomato
  • 6 oz Purple Potatoes
  • 3 cloves Garlic
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1 Lemon
  • 1 Red Onion
  • 1 Zucchini
  • 2 Tbsps Butter
  • ¾ cup Pearled Farro
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the tomato, potatoes and zucchini. Peel and mince the garlic. Pick the mint and parsley leaves off the stems; discard the stems. Finely chop the mint leaves. Quarter the lemon and remove the seeds. Peel and small dice the onion.

Cook the farro:
2 Cook the farro:

Once the water is boiling, add the farro. Cook 15 to 17 minutes, or until tender. Turn off the heat. Reserve and set aside ¼ cup of the farro cooking water. Thoroughly drain the farro.Return the farro to the pot.

Start the stew:
3 Start the stew:

While the farro cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Finish the stew:
4 Finish the stew:

Reduce the heat to medium and add the zucchini, tomato and the ¼ cup of reserved farro cooking water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the vegetables have softened. Remove from heat and add the mint and butter; stir until well combined. Season with salt and pepper to taste.

Dress the farro:
5 Dress the farro:

Add the juice of 2 lemon wedges to the cooked farro. Drizzle with olive oil, stir until well combined and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the dressed farro and stew between 2 dishes. Top with the parsley leaves. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the tomato, potatoes and zucchini. Peel and mince the garlic. Pick the mint and parsley leaves off the stems; discard the stems. Finely chop the mint leaves. Quarter the lemon and remove the seeds. Peel and small dice the onion.

2 Cook the farro:

Once the water is boiling, add the farro. Cook 15 to 17 minutes, or until tender. Turn off the heat. Reserve and set aside ¼ cup of the farro cooking water. Thoroughly drain the farro.Return the farro to the pot.

Start the stew:
3 Start the stew:

While the farro cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

4 Finish the stew:

Reduce the heat to medium and add the zucchini, tomato and the ¼ cup of reserved farro cooking water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the vegetables have softened. Remove from heat and add the mint and butter; stir until well combined. Season with salt and pepper to taste.

Finish the stew:
Dress the farro:
5 Dress the farro:

Add the juice of 2 lemon wedges to the cooked farro. Drizzle with olive oil, stir until well combined and season with salt and pepper to taste.

6 Plate your dish:

Divide the dressed farro and stew between 2 dishes. Top with the parsley leaves. Garnish with the remaining lemon wedges. Enjoy!

Plate your dish: