La Roccia Ciambotta



Grab your passport and come with me to Oratino, Italy.  Oratino is in the Molise region, it is a rugged and less touristed area in Italy and holds tight to tradition.  We were driving around Molise when we saw this restaurant perched high within the mountain.  Pulling into the long driveway we noticed 2 things: the commanding view of Oratino from their vantage point, and the entry is graced by numerous sculptures.  It turns out the owner is a sculptor and his work is displayed along the expansive multi level outdoor dining area and through the inside of the restaurant.  His artistry is matched by the skill that is in the kitchen.

We particularly liked their ciambotta.  I've had, and I make, ciambotta that is my husband's family style.  They are from Molise and theirs has a more rustic approach and no cheese or egg which you will see in this recipe.  I will add the other ciambotta recipe at another time, likely at the height of summer when the fresh tomatoes and basil are at their best. 

This easily serves 4 but you may want to keep it for yourself, it hits all the right notes: Tangy, Sweet & Savory.

3-4 TBS olive oil
5 cloves of garlic, divided use, 2 cloves slivered and 3 cloves minced

1 medium red onion or sweet white onion, sliced thin (1/8")

1 red bell pepper, sliced thin (1/8")
1/2 zucchini, sliced in thin rounds(1/8")
1/2 yellow squash, sliced in thin rounds(1/8")
hot pepper, dried (optional)
2-3 TBS balsamic vinegar, good quality (the syrupy stuff!)
1 TBS capers

1-2 TBS tomato paste

1 cup tomatoes (*see note)
1 egg
1/3 cup grated pecorino/parmeggiano mix

Put olive oil in medium pot, use enough to cover the bottom of pot.  Over medium low heat cook 2 slivered cloves of the garlic until browned.  Remove garlic with a slotted spoon and set aside.
To the pot add the onion and season with salt.  Place the lid on the pot and cook 3-4 minutes. 
Add the bell pepper, remaining garlic and vinegar.  Place lid on and cook an additional 4-5 minutes until peppers are softening. 
Add zucchini and squash and cook a couple minutes more.  If using hot peppers, add them now.
Add the tomato paste and incorporate.  Add the tomatoes and capers and cook for 7-10 minutes. 
Whisk together the egg and cheese and add, stirring as you add.  Let this cook a couple minutes longer, it will thicken.
Serve with additional grated cheese and the reserved browned garlic.

*I used tomatoes canned from our garden the previous summer and some that I froze.  If using store bought, purchase whole tomatoes not in puree.





after cheese and egg

after tomato is added