I have been in “clean out the freezer” mode these past few weeks. I have gotten into the habit of pandemic buying. You know, “I better buy this because it might not be here next time”. I had some chicken and some sausage to defrost and made Giambotta, a dish I haven’t made in some time. You should have seen the smile on Dom’s face when I told him what was on the menu for dinner.
Giambotta “is a member of that hard-to-define category of Italian foods known asminestre, generally somewhere between a thick soup and a stew.It is part of the broader family of westernMediterraneanvegetable stews. Dom said that when he was a boy it was often served at religious festivals and weddings.
- 1 lb of…
View original post 247 more words