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Summer Ciambotta
with Purple Potatoes & Farro
Makes
2 Servings
Nutrition
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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.
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Ingredients
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Title
-
10 Ounces Heirloom Tomato
- 6 Ounces Purple Potatoes
-
3 Cloves Garlic
-
1 Bunch Mint
-
1 Bunch Parsley
-
1 Lemon
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1 Red Onion
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1 Zucchini
-
2 Tablespoons Butter
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¾ Cup Pearled Farro
Instructions
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.
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.
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!
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.
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.
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!
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