Giambotte- Mixing It Up
“In our dialect, giambotte means “mixture”. It’s a peasant dish, a quick and delicious way to use leftovers, and one of the dishes I remember most from my childhood. Mammanon (her grandmother) always told me that this dish is from Bari, the town in Southern Italy where my father is from.” (p.99)
One of the first cookbooks I ever received was Elodia Rigante’s Italian Immigrant Cooking. It’s filled with wonderful recipes, stories, pictures and what it means to put dinner on the table and talk about the day.
I believe this book was part of a series first printed in 1995. For a time was out of print and now available on Amazon or Barnes and Noble.
With the weather getting colder, this a great dish to have while watching Sunday football. It can be served warm or cold in sandwiches the next day.
Sausage, Chicken, Peppers and Potatoes
2 lbs sweet or spicy Italian sausage sliced
4 boneless, skinless chicken breast, sliced
1/4 cup olive oil
2 cups diced potatoes
2 cups sliced green bell peppers
1 cup sliced onion
1 teaspoon oregano
Salt +Pepper to taste
Rinse a large skillet. While the pan is still wet, put over medium heat and add the sausage. (The moisture left in the pan will bring out the sausage’s natural oil, which will cut down on the oil you will need to use to saute the rest of the ingredients.)
Turn down the heat very low and saute until the sausage is browned. Remove the sausage and set aside in a bowl.
Saute chicken pieces in the oils from the sausage in the skillet. Turn the heat down low and saute, covered until the chicken pieces are very tender. Transfer them to the bowl with the sausage.
In the same skillet, heat up the olive oil, and add the potatoes, peppers, and onions. * Brown vegetables over low heat. Stir in oregano. and when the vegetables become tender season them with salt and pepper. Add the browned sausages and chicken and saute until the flavors are mized together. For additional spiciness, add red pepper flakes.
* 2-3 tablespoons of olive oil should be sufficient.