Giambotta (italian Meatless Stew)

Scan of the Giambotta recipe that I tore out

of House Beautiful Magazine in February 1991

This is a recipe that has been in my collection for a long time. Even though it is vegetarian it has a heartiness to it. It is wonderful for vegetarians. A one cup serving is less than 100 calories but the author intended the servings to be larger at least 3 cups or more. Eat all you want of these hearty delicious stew. I originally served it over couscous but if you are gluten free or craving more protein you can serve it over Quinoa. -- Maili

GIAMBOTTA (ITALIAN MEATLESS STEW)

From Sally Schneider's cookbook The Art of Low-Calorie Cooking, 1990 Stewart, Tabori and Chang, New York. I found it in House Beautiful Magazine, February 1991 Maili

This fabulous recipe is well worth the trouble. It is great even when you can't get every single ingredient. The servings are generous, since it is intended to be a vegetarian meal or to be served with fish or chicken.

Ingredients:

1 med. red onion, sliced

2 leeks (white and tender green parts, sliced crosswise on a diagonal 1/4" thick

2 red or yellow bell peppers, or a combination, cut into 1" strips

2 plum tomatoes, diced

1 fennel bulb, sliced 1/2" thick

1 carrot, sliced crosswise on the diagonal 1/2" thick or 3 oz. baby carrots

1 small celery root (celeriac), cut crosswise into 1" pieces

1 med. parsnip, sliced crosswise on the diagonal 1/2 " thick, or 3 oz. baby parsnips

2 turnips, sliced 1/2" thick or 3 oz. baby turnips

1/2 small butternut squash, peeled and cut into 1" chunks

1 zucchini or yellow squash, sliced crosswise 1/2" thick

6 oz. Swiss chard, coarsely chopped

9 garlic cloves, chopped

1 t. salt

2 imported bay leaves

1/2 t. oregano

1/2 t. thyme

1/2 t. fennel seeds

1/2 t. sugar

1/2 t. crushed hot red pepper

1/4 C. extra virgin olive oil

2 T. white wine vinegar

1 C. chopped fresh basil

1/4 C. chopped fresh Italian parsley

1/4 C. chopped fresh chervil (optional)

Freshly ground black pepper

Directions:

In a large flameproof casserole, combine all the ingredients except 1/2 C. of the basil and the parsley, chervil, and black pepper. Add 1 C. of water, cover, and cook, stirring occasionally, over moderately high heat until the butternut squash is soft, about 30 minutes. Remove and discard the bay leaves. (The recipe can be prepared up to this point up to several days ahead. Let cool, them cover and refrigerate. Reheat before proceeding.)

Sprinkle the reserved 1/2 C. basil and the parsley, chervil, if desired, and plenty of black pepper on top before serving.

These are really large generous servings. It makes a huge pot so each serving is at least 3 cups or more. so it is less than 100 calories for a one cup serving! This is the nutritional information from the author: 4 servings 286 calories 6.5 gm Protein