Cianfotta Ligure di Verdure
Cianfotta is a fragrant Ligurian summer stew of slow-cooked aubergines, courgettes, peppers, and potatoes braised gently with olive oil and basil.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •heavy-bottomed casserole
- •chef's knife
- •chopping board
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 15 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 4 g
- calories
- 240 kcal
Instructions
- 1
Warm the extra virgin olive oil in a wide heavy-bottomed casserole over medium-low heat.
- 2
Add the sliced red onion and crushed garlic cloves to the pan.
- 3
Cook gently for 6 to 8 minutes until the onion is soft and sweet.
- 4
Add the diced potatoes and cook for 5 minutes, stirring to coat in oil.
- 5
Stir in the aubergines and bell peppers with half a teaspoon of salt.
- 6
Cook uncovered for 8 minutes until the vegetables soften slightly and start to colour.
- 7
Add the courgettes, chopped tomatoes, and marjoram to the casserole.
- 8
Cover with a lid, lower the heat, and simmer gently for 25 minutes until all vegetables are tender.
- 9
Remove the lid and simmer for 5 more minutes if any excess liquid remains in the pan.
- 10
Stir in the torn basil leaves, season with black pepper, and rest off the heat for 15 minutes before serving.
Chef's tips
Do not rush the vegetables on high heat, as slow cooking allows them to melt into their own juices. The dish tastes significantly better when served lukewarm rather than piping hot. You can peel the aubergine in alternating stripes if you prefer a softer texture.
Ingredient substitutions
- fresh plum tomatoes → good-quality canned whole peeled tomatoes, drained and crushed
- fresh marjoram → fresh oregano in smaller quantities
Storage
Store in an airtight container in the refrigerator for up to 3 days; the flavour improves after resting overnight.
Reheating
Reheat gently in a wide pan over low heat with a splash of water, or simply bring to room temperature before eating.
Common mistakes to avoid
- •Cutting vegetables into mismatched sizes, causing courgettes to disintegrate before potatoes are cooked.
- •Cooking over high heat and scorching the bottom instead of gently stewing in covered pan juices.
- •Serving straight from the boiling pot before the flavours have rested and settled.
Serving suggestions
Cooked Cianfotta Ligure di Verdure?
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