Giambotta

Giorgio Celmo

 

Ingredients:

8 Italian Sausage Hot or Mild

Sausage, sliced into 3/4 inch chunks casings removed

4 boneless chicken breasts or thighs, sliced into strips

2 cups of diced potatoes

2 cups of sliced green peppers

1 can 28oz. imported whole plum tomatoes, crushed by hand

1 cup of sliced onions

2 cloves garlic chopped

1/4 cup of olive oil

1 teaspoon of oregano

Salt and pepper

Directions:

Cook sausage completely over medium heat.  Remove sausage from the skillet and set aside.  Sauté chicken in the oils from the sausage, after chicken is cooked, put on the side with the sausage.  In the same pan add olive oil, potatoes, peppers, onions and garlic.  Stir in oregano and cook vegetables until tender. Add crushed tomatoes, continue cooking until heated through Add sausage and chicken to the vegetables and heat everything together, simmer on low for 15 to 30 minutes. 

Add salt and pepper to taste.

STEW WITH MOO, OINK AND PEEP

This is not an Italian dish; I just had some of each meat in the freezer, not enough to use as one dish so I combined the three to create this stew. I increased the amount of meat to create this recipe but when I first made it, I had small amounts of each. I guess it could be called three meat stew but I liked Moo, Oink and Peep!

Giorgio Celmo

Ingredients

1 pound boneless chuck, cut into 1-inch pieces

1 pound boneless pork shoulder, cut into 1-inch pieces

4 tablespoons all purpose flour

4 tablespoons Olive oil

1 pound skinless boneless chicken thigh, cut into pieces

1 large onion, cut into 1-inch pieces

3 cups chicken broth

3 carrots cut into 1-inch pieces

3bay leaves

1/4 teaspoon ground nutmeg
2 large potatoes, peeled, but into 1-inch pieces

Directions

Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; sauté until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; sauté until brown, about 4 minutes. Transfer chicken to small bowl.

Add remaining 1 tablespoon oil and onions to same pot; sauté until brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground nutmeg. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes.

Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper.

6 Servings

Giambotte

Giambotte; Is an Italian stew consisting primarily of vegetables. My Grandmother (“Nona”) always made it with potatoes, onions garlic, and canned imported tomatoes; along with other seasonal vegetables as a first dish. But if money was tight and she had a lot of Grandkids to feed she would add hotdogs to the dish and make it a main dish served with homemade bread. It is delicious and sometimes I do make it with hotdogs for nostalgia. The recipe below is from my Nona, I just changed a few ingredients to make it more adult, try it either way its great on a chilly night with some crusty Italian bread.

                                  

Giambotta

Giorgio Celmo

Ingredients:

8 Italian Sausage Hot or Mild

Sausage, sliced into 3/4 inch chunks casings removed

4 boneless chicken breasts or thighs, sliced into strips

2 cups of diced potatoes

2 cups of sliced green peppers

1 can 28oz. imported whole plum tomatoes, crushed by hand

1 cup of sliced onions

2 cloves garlic chopped

1/4 cup of olive oil

1 teaspoon of oregano

Salt and pepper

Directions:

Cook sausage completely over medium heat.  Remove sausage from the skillet and set aside.  Sauté the chicken in the oils from the sausage.  After chicken is cooked, put on the side with the sausage.  In the same pan add olive oil, potatoes, peppers , onions and garlic.  Stir in oregano and cook vegetables until tender. Add crushed tomatoes, continue cooking until heated through Add sausage and chicken to the vegetables and heat everything together, simmer on low for 15 to 30 minutes. 

Salt and pepper to taste.