Photo: Stephanie Studer
Summer Vegetable Cianfotta Recipe
13 ingredients
Serves 8 as a first course, or 4 to 6 as a main course.
openrecipes
A vibrant, colorful Campagnian summer stew from the new A16: Food + Wine cookbook. It features zucchini, eggplant, cherry tomatoes, fennel, and other ingredients braised in olive oil.
Estimated Nutrition (whole recipe, rough)
473
Calories
10g
Protein
15g
Fat
84g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 globe eggplant, trimmed and diced (about 4 cups)
- 4 summer zucchini or squashes, trimmed and diced (about 4 cups)
- Kosher salt
- 1 fennel bulb
- 2 cups extra virgin olive oil
- 5 cloves garlic, smashed with the side of a knife
- 4 sprigs (fresh) marjoram
- 1 bay leaf
- 3 Yukon Gold potatoes, cubed (about 2 cups)
- 2 cups water
- 1 cup fiorelli or thinly sliced squash blossoms
- 1 cup cherry tomatoes, stemmed and halved
- Block of aged pecorino for shaving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes