Today we have a guest post by Lauren from Mindful Mama. You can find her blog here and her fan page here. Lauren is a mother to 3 children. She works by day as a nurse and by night as a blogger looking to help you create informed decisions about your lifestyle. Lauren made this beautiful summer ciambotta recipe to share with you. I hope you enjoy it!
Ciambotta is a typical Italian stew that includes veggies, tomatoes and often some kind of meat. Visiting my very Italian grandparents we often had this tasty dish in the summer time when their garden was bursting with fresh produce. Usually it is more soup-like with the tomatoes making a ‘broth’, which I prefer to eat in colder weather. So, I decided to put a twist on this favorite classic and make it more of a one-dish sauté. Same great Italian flavors and ingredients, with a lighter feel to it, making it a perfect summer dinner.
- 1 lb green beans- cut in thirds
- 3 colored bell peppers-sliced thinly and in half
- 1 lb pastured mild Italian sausage (or hot if you can take it!)- sliced in rounds
- 2 yellow zucchini- cubed
- 1 onion- thinly sliced
- 1-2 cups red sauce
- Large handful chopped fresh parsley/basil
- Grated romano/parmesan
- 3 tbsp Lard
- Cook sausage on stove-top until cooked through. Slice into rounds.
- Meantime simmer peppers, onions and green beans in lard and S&P until mostly done (approx 10 minutes). Place top on pan while cooking.
- Throw zucchini into pan with only a few minutes left to cook (3-5).
- Stir together sausage, veggies and fresh herbs in red sauce to coat, top with cheese and serve.