Cianfotta sorrentina
Instructions
FRY in oil the thinly sliced onion with chili and garlic, which eliminate when it is golden.
Add the tomatoes and cut into pieces and let them cook for about ten minutes before adding the potatoes, carrots cut into cubes and a glass of water.
Meanwhile, Peel the pumpkin and cut it into small pieces; cut in the same shape also courgettes, Aubergine and zucchette and merged everything into the slow cooker.
Put the salt near the end of cooking so that the vegetables do not lose their luster colors.
Simmer at low heat for about an hour, without mixing too, add the pitted prunes and Pears (strictly almost immature) cut into pieces.
After about fifteen minutes the cianfotta will be thoroughly cooked, make sure the salt is fair and complete, adding perfume, with good fresh basil.
Ingredients and dosing for 6 persons
- Olive oil
- Chili
- 1 onion
- 1 clove of garlic
- 400 g of san marzano tomatoes
- 300 g of potatoes
- 200 g of carrots
- 400 g of zucchini
- 200 g of long pumpkin
- 1 eggplant
- 300 g of zucchette
- 6 prunes
- 6 antuono mast ' pears (pears or broadsword)
- Balisico
- Salt