Italian Vegetable Casserole

Name: Italian Vegetable Casserole (Verdure in Intingolo)
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 tablespoons white wine vinegar; 3 large yellow and red peppers, de-seeded and cut into strips; 3 tablespoons vegetable oil; 4 oz (100 g) butter; 14 oz (400 g) onions, peeled and sliced; 1 stick celery, chopped; salt and pepper; 11 oz (300 g) canned tomatoes, drained and coarsely chopped; 1 large courgette, peeled and cut into thin rounds

Verdure in Intingolo

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Mantua
Stew
Vegetarian
Gluten-free
Mediterranean

Method

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.