Donna's Daily Dish
Inspiring people to create every day recipes
I was beat after working yesterday. However, there was still supper to be made and cooking is relaxing for me.
On my way home from work I stopped at Whole Foods. One of the items on special this week was their bone-in center cut pork chops for $3.99/lb. I also wanted to try my aunt's recipe for ciambotta, so I also picked up a red pepper and green zucchini.
My aunt didn't give me a specific recipe, nor specific measurements, just a list of ingredients. I so and created my version of ciambotta based on her ingredients.
5 small Yukon Gold pototoes (I sliced them 1/4" thick on a mandoline and cut them in 1/2)
1 medium onion, diced
1 clove of garlic, minced (or to taste)
1 green pepper diced
1 medium zucchini sliced 1/4" thick
3-4 stalks of celery diced (use the leaves if you have them)
1 small can of tomato sauce
Par boil the potatoes until almost tender. In an saute pan (I used my LeCreuset), add approximately 2 tablespoons of vegetable oil until hot. Add the onion, garlic, season with salt and pepper and cook until softened. Add the green pepper and zucchini, salt and pepper a bit again and cook for 2-3 minutes. Add more vegetable oil if needed. Add the potatoes and cook until slightly browned. Taste for seasoning, add salt and pepper if needed. (I also added fresh thyme to my ciambotta). Add small can of tomato sauce, cover and simmer for approximately 20-25 minutes. You may have to add a little of water while cooking.
For the pork chops, I merely seasoned with salt and pepper and laid a fresh sage leaf on each side. As the chops were nice and thick, I grilled them for approximately 6 minutes per side.
My ciambotta was well received by my husband. This would be a great recipe to make when the summer produce starts arriving in your garden or local market. The next time I might try adding fresh basil and see what that tastes like. Also, perhaps fresh tomatoes that are peeled and seeded may work well too.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. To receive my quarterly newsletter, click on link below and use “Subscribe” button.