Giambotta
½ pound of string beans, tips cut-off and halved
1 onion, 1” cubed
3 stalks of celery, 1” slices
3 potatoes, peeled and cubed 1”pieces
2 yellow squash, cubed 2” pieces
2 green squash, cubed 2” pieces
1 red bell pepper, 1” diced
1 green bell pepper, 1” diced
3 carrots, peeled. 1/2” rounds
3 cloves of garlic, lightly smashed
1 28oz can of whole tomatoes, crushed by hand
¼ teaspoon of red pepper flakes
2 ounces of olive oil
3 ounces of water
1 tablespoon of pecorino romano cheese
Salt and pepper
Heat oil in the large pot and cook garlic until it’s lightly brown. Add all the remaining ingredients and simmer with lid on for approximately 30-45 minutes. (Stirring intermittently) Remove lid and cook for an additional 5 minutes. Adjust salt and pepper to taste.
Serves 4-6
Larry’s tips: Serve over rice or big slabs of warmed, buttered, crusty bread. Top each portion with a few torn basil leaves and a dash of extra virgin olive oil.