pages

Translate

Wednesday, April 29, 2015

Giambotta

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 2
  • 4 -5 garlic cloves, finely chopped
  • 1/2 cup olive oil
  • 1 (35 ounce) can peeled chopped tomatoes
  • 1 pinch of crushed dried oregano
  • 2 medium boiling potatoes (to large)
  • 2 cups green beans or 2 cups zucchini, approximately
  • salt and pepper

Recipe

  • 1 heat skillet over medium heat.
  • 2 add oil and coat pan.
  • 3 add garlic and cook until soft, but not brown.
  • 4 drain liquid from tomatoes and reserve.
  • 5 add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
  • 6 while tomatoes are cooking parboil potatoes and beans separately (i've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
  • 7 drain cooked (al dente preferably) beans and add them to the tomato mixture.
  • 8 cut potatoes into 1 inch cubes and add to sauce.
  • 9 cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
  • 10 salt and pepper to taste.

No comments:

Post a Comment