Summer Vegetable Cianfotta

  • Ready Time : 0 min

Servings

4-6

Ingredients

  • 1 eggplant, trimmed and diced about 4 cups
  • 4 zucchini or squash, trimmed and diced about 4 cups
  • kosher salt
  • 1 fennel bulb
  • 2 cups extra virgin olive oil
  • 5 clove 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 thinkly sliced squash blossoms
  • 1 cup cherry tomatoes, stemmed and halved
  • block aged pecorino for shaving

Directions

Preheat the oven to 300˚F.

Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.

Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.

In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.

Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.

Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.

Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.

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