| 词条 | Ciambotta |
| 释义 |
| name = Ciambotta | image = | caption = Ciambotta | alternate_name = Giambotta, ciambotta, ciambrotta, ciammotta, cianfotta, ciabotta | country = Italy | region = Southern Italy | creator = | course = Side dish or entrée | type = Stew | served = | main_ingredient = Vegetables | variations = | calories = | other = }}Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings;[1][2] it is known as ciambotta or ciambrotta in Calabria and elsewhere,[2][3] ciammotta in Basilicata[3] and Calabria,[2] cianfotta in Campania[3][2] and Lazio,[3] and ciabotta in Abruzzo.[2] Ciambotta is popular throughout southern Italy, from Naples south.[4] There are many individual and regional variations of ciambotta, but all feature summer vegetables.[4][5][2] Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients.[3][4][5] Ciambotta may be served alongside grilled meats, such as sausage[4][5] or swordfish.[4] It is sometimes served with pasta, polenta, or rice.[6] Ciambotta "is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew."[1] It is frequently likened to the French ratatouille;[1][7] both are part of the broader family of western Mediterranean vegetable stews.[2] See also
References1. ^1 2 Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001). {{portal|Food}}{{Italy-cuisine-stub}}2. ^1 2 3 4 5 6 Anthony F. Buccini, Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34. 3. ^1 2 3 4 Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260. 4. ^1 2 3 4 {{cite book | title = My Calabria: Rustic Family Cooking from Italy's Undiscovered South | author= Rosetta Costantino with Janet Fletcher|publisher = W. W. Norton & Company | location= | url = https://books.google.com/books?id=86R77RdzTj8C&pg=PA244&| date = 2010|pages =244–245 | isbn = 9780393065169 | accessdate = 2 August 2013 }} 5. ^1 2 Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99. 6. ^Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Macmillan, 2007), p. 124. 7. ^Frank Pellegrino, Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martin's Press, 2016), p. 128. 2 : Italian stews|Italian cuisine |
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