Puttenaio

Name: Puttenaio (Prostitutes’ stew)
Cuisine: Italian
Ingredients: coarse sea salt; small handful of fresh herbs such as parsley, rosemary, thyme or basil; 2 cloves garlic, crushed; small handful of fresh herbs such as parsley, rosemary, thyme or basil; small handful of fresh herbs such as parsley, rosemary, thyme or basil; small handful of fresh herbs such as parsley, rosemary, thyme or basil; small handful of fresh herbs such as parsley, rosemary, thyme or basil; 2 large potatoes; 2 aubergines (eggplants); 1 lb 6 oz/600 g green peppers; carrot; large onion; 2 aubergines (eggplants); 1 stick celery; 2 zucchini (courgettes); ¼ pt olive oil; 1 lb 6 oz/600 g ripe tomatoes, peeled and seeded; 2 zucchini (courgettes)

Prostitutes’ stew

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

Napoleon’s stay short though it was, brought a decidedly French influence to the island’s cooking. Evidence is this vegetable stew, derogatorily called ‘puttenaio’ (prostitute’s stew) which bears a distinct resemblance to the famous French ratatouille.

Ingredients

1 lb 6 oz/600 g green peppers
2 l

Europe
Italy
Tuscany
Main course
Gluten-free
Vegan

Method

Cut the onion into thin slices and the rest of the vegetables into the rough chunks. Heat the oil in a large saucepan and cook everything except the tomatoes and the herbs for 10-15 minutes. Add the salt and tomatoes, cover and cook over a high heat for 10 minutes. Then simmer for about 1 hour 15 minutes before the end of cooking add the fresh herbs. This is an excellent dish served hot or cold