Cianfotta Sorrentina with Pears

Directions

1. In a large pot, heat the olive oil over medium heat. Add the thinly sliced onion, chili pepper, and whole garlic clove. Sauté until the onion becomes translucent and the garlic is golden, then remove the garlic.
2. Add the peeled and chopped San Marzano tomatoes. Cook for about 10 minutes, allowing the tomatoes to break down.
3. Incorporate the diced potatoes and carrots into the pot. Stir well and add 100 ml of water to assist in cooking. Cover and simmer for 10 minutes.
4. Add the chopped zucchini, zucchette, and peeled, diced eggplant. Stir gently to combine all ingredients.
5. Continue to cook over low heat for approximately 30 minutes, stirring occasionally. Avoid overmixing to maintain the integrity of the vegetables.
6. Introduce the pitted dried plums and the unripe pears, peeled and cut into chunks. Cook for an additional 15 minutes until all vegetables are tender but not mushy.
7. Season with sea salt to taste. Just before serving, tear the fresh basil leaves and sprinkle them over the stew.

Suggestions from Lucia

• Ensure all vegetables are cut into uniform pieces to promote even cooking.
• Use unripe pears to prevent them from disintegrating during the cooking process.
• Allow the cianfotta to rest for a few hours before serving to enhance the melding of flavors.

History of this Dish

Cianfotta Sorrentina is a traditional dish from the Sorrentine Peninsula, embodying the essence of southern Italian peasant cuisine. The term 'cianfotta' is derived from the French 'chabrot', meaning 'mixture', reflecting the dish's nature as a medley of seasonal vegetables. Unique to the Sorrentine version is the inclusion of unripe pears and dried plums, imparting a distinctive sweet and sour flavor profile. Historically, this stew was prepared by farmers to utilize the abundance of summer produce, often carried to the fields in hollowed-out loaves of bread. The dish not only showcases the region's agricultural richness but also its cultural heritage, emphasizing sustainability and resourcefulness in traditional cooking practices.