Giambotta
Ingredients
- 3 tbsp canola oil
- ½ onion, chopped
- 2 peeled potatoes, rough chopped
- 2 zucchini, rough chopped
- 2 cups string beans, cut in thirds
- 2 tbsp chopped basil
- 2 eggs, beaten
- pinch of salt & black pepper
Marinara Sauce
- 2 (16-oz) cans plum tomatoes (San Manzano) blended or 12 dozen fresh tomatoes
- canola oil to coat stock pot
- onions, chopped
- salt & pepper
- fresh basil
How-to
Prepare the Marinara Sauce
- Heat canola and sauté onion
- Add freshly crushed tomatoes or canned and simmer for 40 minutes
- Add salt, pepper and fresh basil
Prepare Giambotta
- Heat oil and sauté onions until soft and translucent
- Add zucchini, potatoes and a pinch of salt. Stir to coat with oil and cook for 15 minutes on medium heat
- Add enough marinara sauce to cover the vegetables
- Add string beans and mix ingredients well
- Bring to a boil, reduce heat to medium, and simmer 30-45 minutes
- Pour in beaten eggs and stir
- Cook 1 minute more so that the egg forms strings and enjoy!