CIN CIN ITALIAN RECIPES

Steps:

• Pour into an old-fashioned glass with two or three ice cubes. Stir gently, and garnish.

Steps:

• Begin by preparing the tomatoes. I boil them for a couple of minutes, until I see the skin start to crack. I then remove from boiling water and let them cool down a bit. Once they are cool enough to touch, I can easily peel off the skin. Cut in half, remove the seeds and then continue to cut into cubes.
• In a deep dutch oven, heat up about four ounces of olive oil over a medium/high flame. Once it is hot, add in the garlic and onion. Stir for about a minute and then add in the tomatoes, bell peppers, hot pepper, zucchini, potatoes and eggplant. Cook for about ten minutes, occasionally stirring to cook all of the vegetables equally.
• Sprinkle in some sea salt and black pepper, to taste, and rip up a few basil leaves to add into the dutch oven. Stir together and then lower the flame/heat to medium and place the cover over the dutch oven. let cook for about 40 minutes, making sure to occasionally stir together to cook evenly.
• At this point, I like to toast a few slices of bread, drizzled with olive oil, in the oven at 400°F for about five minutes or until golden.
• Remove the bread from the oven and remove the ciambotta from the stove top. Scoop some of the ciambotta into a bowl and serve with a side of toasted bread. Salute and cin cin!