Zucchini and Potato Ciambotta

Nerd alert: I like to research food. I read about different countries, or even cities, and how their environments influence their cuisine. Hell, one of my favorite past times is to look up vegetables, or other dishes, on wikipedia and read about the history and etymology of the damn thing. You may be skeptical of the entertainment value of an activity like this, but I assure you it's usually worth the time. For instance, read this article on salad. That's funny, yes?

Anyway, the point of this all is to explain how I came across the dish known to some by a ciambotta and by many as a jambot. A ciambotta is a side dish or entree that hails all the way from Southern Italy and apparently "jambot" is the more commonly used slang for ciambotta.

So at some point I found myself reading about the Cilento Ciambotta from Benevento, which has been known to be made from potatoes, green beans, zucchini, and chard, and it stuck in my head.

This is a completely bastardized concoction inspired by the Cilento, due to the fact that I was missing half the ingredients, and that the similarities between this dish and the Cilento didn't actually strike me until I was half way through the dishes from dinner.

Simple and delicious.



1/4 c olive oil
1 onion, chopped
4 small yukon gold potatoes, cubed

2 zucchini, cubed
salt and pepper, to taste
1 tsp Italian seasoning

  1. Get your skillet nice and hot, then add in that oil and onion. Let the onions start to soften up a bit, that way they'll be more open to the potatoes when you add those in too. 
  2. The onions maybe a bit softened up to the potatoes but they need about 10 minutes to get to know each other before you start throwing the rest of the ingredients in the mix. 
  3. Toss in the zucchini, salt, pepper, and Italian seasoning and let them all get well acquainted for another 10 minutes or so. They should all be showing their tenderness after that time has passed.

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