Summer Ciambotta
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Summer Ciambotta
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.
Summer Ciambotta Ingredients
- green beans- cut in thirds
- bell peppers-sliced thinly and in half
- pastured mild Italian sausage (or hot if you can take it!)- sliced in rounds
- yellow zucchini- cubed
- onion- thinly sliced
- red sauce
- Large handful chopped fresh parsley/basil
- Grated romano/parmesan
- Lard
- S&P
How to make Summer Ciambotta
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.
Summer Ciambotta Recipe
Summer Ciambotta
Ingredients
- 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
- S&P
Instructions
- 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.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
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I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
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Lots! I have a ton of practical gluten free snack recipes in my cookbook.
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You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
