Giambotta – an Italian stew made with end-of-summer vegetables. Serve with crusty bread.
- 1 tablespoon olive oil
- 2 large onions, chopped
- 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
- 4 cloves garlic
- 3 tablespoons olive oil
- 3 large carrots, cut into 2-inch pieces
- 1/2 head cabbage – cored, cut into 1-inch wedges, and wedges halved crosswise
- kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds tomatoes, coarsely chopped
- 2 zucchini, cut into 1-inch rounds
- 1/2 pound fresh green beans, trimmed
- 3 potatoes
- 1 tablespoon olive oil, or to taste
- Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
- Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
- Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
- Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.