John Myers
Contents
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Ingredients
The spices:
- 2 medium-sized Potatoes, waxy
- 1 Hot peppers, red, long, mild
- 10 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 6 medium-sized Tomatoes, red, fully ripe
- 2 tbsp Cut celery stalks, fresh or frozen
- 2 tbsp Extra virgin olive oil
- 5 tbsp Tomato juice
- 5 Green beans, fresh or frozen
- 1 tsp Salt
- 2 Pinches Black pepper, fresh from the mill
- 2 tsp Herbal mix, Italy
- 1 tsp Chilli flakes, red, dried, (e.g. Pul Biber)
To garnish:
- 1 tbsp Celery leaves
- Pine nuts or flaked almonds
- Parmesan
Instructions
- Wash the eggplant, cut off the stem with the leaves and quarter the balls lengthways. Salt the quarters well and let the salt work for 30 minutes. Then rinse well and dry in a fresh tea towel. Peel the potatoes, quarter them lengthways and thirds crosswise. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide.
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Chop the quarters into small pieces with a cleaver.
- Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Measure frozen goods and allow to thaw.
- Wash the fresh green beans, cap at both ends, cut across into pieces approx. 4 cm long and keep them ready. Cut frozen goods to length as well.
- Heat a medium-sized pan, add the olive oil and let it get hot. Add the potatoes and fry them all over, do not let them brown! Add the onions and peppers and stir-fry for 1 minute, then add the aubergine pieces and stir-fry again for 1 minute. Finally add the tomatoes and celery stalks and stir in. Deglaze with the tomato juice. Stir in the spices and simmer gently for 40 minutes with the lid on. Do not stir.
- Scatter the green beans over the almost finished cianfotta 8 minutes before the end. Depending on how tight the lid is, you have to add a little more tomato juice. The cianfotta is properly fried when there is only a trace of sauce left. Distribute on serving plates, garnish and serve as a side dish and enjoy.
Annotation:
- The potatoes and eggplants are juicy, flavorful and melt on the tongue. For connoisseurs, the Cianfotta is THE APPENDIX that is always preferred. In Italy the cianfotta is also served as a main course. It is baked in the oven and often sprinkled with Parmesan cheese.
