Tips for Making Giambotta

In Italy, giambotta is pre-summer comfort food. This is what to know if it's your most vital time making it for yourself:

1. Use what you have (or what you like). Giambotta can be anything that you believe it should be suddenly. Add blended greens for a pop of assortment or additional protein with cut sausage, ground meat, or a container of drained beans. Start with any trimmings that take fairly longer to cook, like potatoes and eggplants, then add more delicate trimmings, like tomatoes, ring peppers, and greens.

2. Cut all of the vegetables into a comparable size. To help vegetables with cooking at commonly comparable rate, go all in dice. (There is no prerequisite for brilliant 3D squares; essentially seek after a tantamount size.) Learn how to dice tomatoes.

3. Present with dry bread, pasta, or smooth polenta. Serve giambotta as a side dish or light lunch, with a cut or two of toasted bread, or spoon it over pasta or polenta for a heartier crucial course. Sort out some way to make polenta at home. 

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