In breve
The dish in short
- Potatoes, sweet peppers and aubergines, each fried on its own in plenty of olive oil, then stewed with fresh tomato and garlic.
- The aubergines are sliced thin, salted for about 30 minutes, then rinsed and dried before they are fried.
- Stewed covered in one pot, terracotta if possible, for about 1 hour over a moderate heat, until fairly dry.
- No more oil goes into the stew: the fried vegetables bring enough.
- Served warm or even cold, in the pot it cooked in; out of the fridge 2 hours at most.
Il video, Potenza, Basilicata
Ciammotta
The video: Lucanian potatoes, peppers and aubergines, fried one by one and stewed with tomato
Potatoes, sweet peppers and salted aubergines fried one after another in olive oil, then stewed in a covered pot with fresh tomato and garlic until fairly dry, and served warm or even cold: a vegetable dish of Basilicata. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 22 min
- Cooking
- 1 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
