Comments on: Lost Recipes Found: What’s in Your Ciambotta?

By: Erica

Erica — Sat, 23 Jul 2011 13:42:03 +0000

Helen,

You’re so welcome. And what a perfect time of year to cook one up.

Ciao.

By: Helen

Helen — Fri, 22 Jul 2011 23:03:41 +0000

I was having a similar experience… trying to remember something my mom used to make when I was a kid, that my grandfather had made and called something like Jambort? Jambot? With only that to go on, I started googling. This is it, or close to it. I think ours involved primarily zucchini, tomatoes, green beans, potatoes and green peppers, probably onions. Thanks so much!!

By: Erica

Erica — Wed, 04 Aug 2010 17:35:20 +0000

Geri,

I love the egg bit. Sounds great. If my ciambotta is thick enough I sometimes put it in a baking dish and crack a few eggs over the top, sticking it in the oven until the eggs are just set, and then give it a grating of Parmigiano. It’s all good.

Ciao,

Erica

By: Geri

Geri — Wed, 04 Aug 2010 12:20:01 +0000

Very interesting recipes for ciambotta. This is a dish that was enjoyed in our family throughout the summer months. My mother made it more simple; just sauteed onion, green peppers, zucchini and tomato sauce. However, there were times she scrambled an egg and stirred it into the cooked mixture. She loved it that way. Thanks for the memories.

By: Melandro

Melandro — Fri, 23 May 2008 10:49:08 +0000

Congratulations! A Blog really interesting. Best regards.

By: Judie

Judie — Mon, 10 Mar 2008 17:46:09 +0000

Dear Erica, well, I can see i’m going to accomplish none of the things I had planned to do today, because I can’t stop reading your site!
I am not Italian by birth, but by association. I grew up in Buffalo, NY, in what had become a Sicilian neighborhood. Needless to say, my life was greatly enhanced and influenced by my loving & talented Italian neighbors. Because of them, I can cook italian food with the best of them, learning as I did from mostly Calabrian natives. As luck would have it,35 yrs. ago, when my then husband & I left the city for the country south of Buffalo, we were blessed with a neighbor whose roots were from Naples. Not only that, but he once owned restaurants there as a young man. He’s still around at age 81 & I call him my “Italian cooking consultant”. His stuffed artichokes are indescribably delicious. He gave me the very best idea to substitute capers when a recipe calls for anchovies, since I’m a vegetarian. Brilliant! As an Upper East Side NY’er for 10 yrs., I often took part in the Italian Cultural Institute’s Culinary classes & programs, which were only 3 blocks away. You can see that Italy seems to follow me around!
Your concept for this site is fabulous and, be assured, I will be a constant visitor. Judie