Jambot (Vegetable Stew)
Makes 6 to 8 servings, or enough filling for one 12-inch (30 cm) frittata
My family called this vegetable stew “jambot,” but it’s also known as giambotta, ciambotta, or gambot—which is how the names sound phonetically, regardless of the dialect they are written in. There are many different variations in the ingredients used as well, but generally the stew is a mash-up of late-summer vegetables, which can include eggplant, green beans, and tomatoes. Our version was a little different, featuring zucchini and potatoes, which make it a solid side dish, a platform for fried eggs, or an ideal vegetarian frittata filling (see the Variation).
INGREDIENTS
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 2 large or 4 small potatoes (1¼ pounds/565 g), peeled and cut into ¾-inch (2 cm) cubes
- Kosher salt
- 2 medium or 4 small zucchini (14 ounces/400 g), cut into cubes a little smaller than the potatoes
- 2 teaspoons dried oregano or Italian seasoning
- Freshly ground black pepper
- Chopped fresh flat-leaf parsley for garnish
DIRECTIONS
- Heat a 12-inch (30 cm) skillet over medium-high heat and add the oil and butter. When the butter melts, stir in the onions and cook until they start to soften, about 2 minutes. Add the potatoes and a pinch of salt and cook, stirring often, for 8 to 10 minutes.
- Increase the heat to high, add the zucchini, herbs, ¾ teaspoon salt, and pepper to taste and cook until the zucchini and potatoes are just tender, 7 to 9 minutes. Serve garnished with parsley.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Variation: To transform the stew into a vegetable-filled frittata, preheat the broiler (use a broiler-safe pan to make the jambot). When the jambot is cooked, with the heat still on high, pour 2 tablespoons white wine, chicken broth, or water into the pan, scraping up the brown bits from the bottom. Push the vegetables to the sides as you swirl 2 to 3 tablespoons olive oil into the center of the pan and heat until hot. Smooth out the vegetable mixture, pour in 8 large eggs, beaten, and a pinch of salt, and lower the heat to medium-low. Swirl the eggs around the pan, letting them run into the crevices of the vegetable mixture. When the eggs are set on the bottom but the top is still loose and wet, sprinkle on ¼ cup (25 g) grated Romano or Parmesan cheese and place the pan under the broiler for 2 minutes, or until the frittata is slightly golden; it will puff up before it settles back down again. Remove from the broiler and let the frittata rest for a few minutes so the bottom releases from the pan. Cut into wedges and serve with chopped parsley and more grated cheese on top.
