Italian Giambotta is a tasteful stew prepared from vegetables. Learn how to make/prepare Giambotta by following this comfortable recipe.
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• 1/4 Pound freshly mushrooms, cleaned and chopped up
• 1 Pound penne pasta
• 4 Italian fryer peppers, chopped up
• 1 Red bell pepper, little diced
• 1 Medium onion, diced
• 2 Ripe tomatoes, thinly chopped up
• 1 Baby eggplant, chopped up
• 3 Medium potatoes, diced
• 2 Medium zucchini, chopped up
• Salt and pepper to taste
• Olive oil as needed
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| • | Bring a large pot of salted water to a boil and add pasta to it.
| | • | Cook until al dente for about 8 to 10 minutes or according to package directions.
| | • | Remove it from the fire, drain and keep aside
| | • | Take an iron skillet and heat up a little amount of olive oil in it.
| | • | Add onions and fry until translucent.
| | • | Add remain of the vegetables, season with table salt and pepper and bring in it to a simmer, stir well and cover the pan.
| | • | Let cook on a low heat up for 20 minutes, keep stirring.
| | • | Remove the cover and carry on to cook veggies until tender and no cooking liquid remains in the skillet for about 15 minutes more.
| | • | Combine the cooked pasta with the Vegetable Stew, flipping until coated and heated through.
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