Meals have a way of bringing people closer together. There is nothing like a large gathering of family and friends. Enticing smells wafting through the house are a beacon to the kitchen. There may be someone sneaking a taste or simply wondering when dinner will be ready. More often than not, the kitchen trespassers stick around for conversation. At my home, the kitchen is definitely the heart of our home. We gather around our small island or lean against a counter while just enjoying being together.
Certain meals can take you back to a favorite memory, family stories and inside jokes. The smell of a pot of saucy, bubbling, goodness simmering away on my stove takes me back my grandmother’s kitchen and her own pot of wonder simmering on her stove while all my aunts, uncles, and cousins gathered around to tell funny stories from times past. Those smells, the laughter, they are such rich strong memories. One of my favorite dishes to have bubbling on my stove while we gather around the kitchen to reminisce is Giambotta.
Giambotta is a vegetable stew. Traditionally, it is filled with peppers and zucchini, a light tomato infused broth served as a side dish or with bread for a light meal. In my family, with so many to feed and most of them hungry growing boys, we bulked up the stew with cannellini beans. My husband is always happy when I throw in some Italian sausages as well. To round out this meal, I serve it with a nice crusty loaf of bread and a glass of Merlot.
- 1 Medium onion (diced)
- 1 Red Bell Pepper (diced)
- 1 Yellow Bell Pepper (diced)
- 1 Orange Bell Pepper (diced)
- 2 cloves Garlic (minced)
- White Button Mushrooms
- 3 Russet Potatoes (cut into 1/2 inch chunks)
- 1 can Canneli Beans (I used a 15oz can, drained)
- 1 cup Chicken Broth
- 2 cups Crushed Tomatoes
- 2 tablespoons Merlot (I used Gallo Family Merlot)
- 1/3 cup Olive Oil
- 1 teaspoon Salt (This is a good starting point, but you can adjust to your taste.)
- 1 teaspoon Cracked Black Pepper
- handful Fresh Basil (torn)
- Parmesan Cheese (Grated to top each serving)
This is such a versatile dish. My family likes when I add Italian Sausages. You can also make this a vegetarian dish by using vegetable broth instead of the chicken broth.
|I use my Dutch Oven for this dish. You can use a similar style soup or stock pot. Into the pan, heat your Olive Oil.|
|Sauté your onions, garlic, peppers and mushrooms.|
|After the veggies have softened, deglaze your pan with the wine. Be sure to get all the bits of flavor from the bottom of the pan.|
|Next, add in your crushed tomatoes, chicken broth and drained beans.|
|Add in your Salt and Pepper, simmer on your stove top as the sauce reduces and the potatoes cook through.|
|I finish the sauce with the torn basil leaves. Give the stew a good stir to incorporate the flavors.|
|Serve with freshly grated Parmesan Cheese on top.|
Gallo Family has a wonderful, dry, medium body Merlot that really compliments the richness of the Ciambotta’s tomato sauce. This, not overly sweet, Gallo Family Merlot balances out the acidity of the tomatoes and peppers in this dish and truly brightens the flavors. The notes of plum and black cherry give great dimension to your Giambotta.
To find out more about Gallo Family Wines check out their website at GFV’s website – http://www.gallofamily.com/
As well as their social media site:
Gallo Family has made wine shopping easy for you. After following along on their social media sites, Instagram is always a favorite for inspiration; you can use their store locator to point you in the right direction for purchasing any one of their wonderful wines. GFV store locator – http://ht.ly/ta8F7
The #SundaySupper Team has been hard at work cooking up a storm this week. Follow the links for more amazing recipes… and wine. Did I mention that there will be wine? Gallo Family Wines are being served with #SundaySupper.
The best recipes always have a story. Take a look at these by Sunday Supper contributors featuring Gallo Family Vineyards wines and enjoy the stories behind them too:
- Crepes with Sweet Wine Poached Berries by Bobbi’s Kozy Kitchen
- Overnight Blueberry Baked French Toast by Alida’s Kitchen
- Sangria Stuffed French Toast by Melanie Makes
Mains and Sides:
- Angel Hair Pasta with Chicken Spinach and White Wine Sauce by Family Foodie
- Baby, That’s a Good Merlot Onion Burger by Cupcakes and Kale Chips
- Beef Braciole with Parmesan and Prosciutto by The Little Ferraro Kitchen
- Beef Daube by The Foodie Army Wife
- Chicken and Couscous Stuffed Peppers by Cindy’s Recipes and Writings
- Chicken Sausage and Mushroom Skillet over Goat Cheese Grits by Neighborfood
- Giambotta an Italian Veggie Stew by Country Girl In The Village
- Grilled Pepperoni Pizza by Ruffles & Truffles
- Rosemary Garlic Chicken Thighs by Hip Foodie Mom
- Short Rib Ragu with Rigatoni by Hezzi-D’s Books and Cooks
- Slow Cooker Beef Stroganoff by Foxes Love Lemons
- Spaghetti All’Ubriaco by kimchi MOM
- Tarragon Chicken by girlichef
- World’s Best Turkey Meatballs by Shockingly Delicious
Beverages and Desserts:
- Tropical Breezes Sangria by The Weekend Gourmet
- Lemon on a Cloud by That Skinny Chick Can Bake
- Merlot Cherry Cupcakes with Sweet White Frosting by Magnolia Days
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.