Italian Vegetable Casserole

Verdure in Intingolo

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delicious Italian version of ratatouille always re-kindles arguments about whether France taught Italy to cook or vice versa! The recipe below is from romantic Mantua in Lombardy and makes a lovely antipasto or accompaniment to an omelette.


  • 14 oz (400 g) onions, peeled and sliced
  • 4 oz (100


Fry the onions in the butter and oil until soft but not browned. Add the peppers, courgette, canned tomatoes, celery and vinegar. Stir well, season with salt and pepper and cover. Simmer very slowly for 40 minutes, stirring frequently and adding a little water if necessary. Serve piping hot.