Chiambotta

Chiambotta yoki Jambotta (italyancha: ciambotta, giambotta) — janubiy Italiya oshxonasining yozgi sabzavotli taomi. Chiambotta Italiyaning janubida Neapol janubidagi yerlarda mashhur^[1]. Chiambottaning koʻplab individual va mintaqaviy variantlari mavjud, ammo ularning barchasida baqlajon, qovoq, bulgʻor qalampiri, kartoshka, piyoz, sarimsoq va pomidor kabi yozgi sabzavotlar mavjud^[1]^[2]^[3].

Chiambotta koʻpincha rayhon bilan toʻldiriladi va zaytun moyi bilan aralashtiriladi^[1]^[2]^[4]. Chiambotta koʻpincha asosiy taom yoki garnir sifatida goʻsht, kolbasa^[1]^[2] yoki baliq^[1] bilan yonma-yon dasturxonga tortiladi. Baʼzida makaron, polenta yoki guruch chiambottaga qoʻshimcha sifatida tanovul qilinadi^[5]. Chiambotta minestre deb nomlanuvchi mazali italyan taomlari toifasiga kiradi, ular toʻyimli shoʻrvadan goʻshtli pishiriqgacha^[6] tayyorlanadi (shuningdek minestron).

Bu koʻpincha fransuz ratatuyi^[6]^[7] bilan taqqoslanadi; ikkalasi ham Gʻarbiy Oʻrta Yer dengizidagi sabzavotli pishiriqlar oilasining bir qismidir^[3]. Janubiy Italiyaning turli hududlarida taomning nomi biroz farq qiladi^[3]^[6]: u Kalabriyada ciambotta yoki ciambrotta^[3]^[4], Basilicatada ciammotta^[4], Kampaniyada cianfotta yoki ciambotta^[4], Lazio^[4] va Abruzzoda ciabotta^[3] sifatida tanilgan.^[3]^[4]

Manbalar

↑ ^1,0 ^1,1 ^1,2 ^1,3 ^1,4 Rosetta Costantino with Janet Fletcher. My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company, 2010 — 244–245-bet. ISBN 9780393065169. Qaraldi: 2-avgust 2013-yil.
↑ ^2,0 ^2,1 ^2,2 Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99.
↑ ^3,0 ^3,1 ^3,2 ^3,3 ^3,4 ^3,5 Anthony F. Buccini, „Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica“ in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34.
↑ ^4,0 ^4,1 ^4,2 ^4,3 ^4,4 ^4,5 Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260.
↑ Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Wayback Machine saytida 2024-02-23 sanasida arxivlangan) (Macmillan, 2007), p. 124.
↑ ^6,0 ^6,1 ^6,2 Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001).
↑ Frank Pellegrino, Raoʻs Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martinʼs Press, 2016), p. 128.

[CostantinoFletcher-1] 1,0 ^1,1 ^1,2 ^1,3 ^1,4 Rosetta Costantino with Janet Fletcher. My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company, 2010 — 244–245-bet. ISBN 9780393065169. Qaraldi: 2-avgust 2013-yil.

[DarrowMaresca-2] 2,0 ^2,1 ^2,2 Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99.

[Buccini-3] 3,0 ^3,1 ^3,2 ^3,3 ^3,4 ^3,5 Anthony F. Buccini, „Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica“ in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34.

[Goldstein-4] 4,0 ^4,1 ^4,2 ^4,3 ^4,4 ^4,5 Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260.

[5] Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen (Wayback Machine saytida 2024-02-23 sanasida arxivlangan) (Macmillan, 2007), p. 124.

[Scicolone-6] 6,0 ^6,1 ^6,2 Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001).

[Pellegrino-7] Frank Pellegrino, Raoʻs Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martinʼs Press, 2016), p. 128.

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