Sausage Eggs Potatoes Giambotta

Monday, December 15, 2014
In every Italian household we would have leftovers, and make it for breakfast or another meal for Sunday dinner we called Giambotta.

Although giambotta is really a stew in Italian with eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients and usually served as a main course, or alongside grilled meats, such as sausage or swordfish, pasta, polenta, or rice we do a breakfast version with all kinds of additions to eggs.

Whisk up some eggs and just about anything you have in the refrigerator goes into the pan and with the addition of fresh cubed tomatoes, you have a breakfast stew of sorts.

Meats, potatoes, cheeses, onions, and just about anything else your little heart desires.

The sausage peppers and potatoes were our classic favorites and like a big frittata.

Remember to use only Authentic Italian crusty bread when making a giambotta sandwich never American bread.








Meats and Cheese Additions (chopped and sliced)

  • provolone
  • mozzarella
  • pecorino romano
  • swiss, cheddar any kind you prefer
  • parmesano reggiano
  • genoa salami
  • prosciutto
  • pepperoni
  • soppressata
  • capicola




Vegetables Additions (chopped and diced)

  • zucchini
  • chopped artichoke hearts
  • mushrooms
  • chopped asparagus
  • chopped or diced eggplant
  • diced peppers
  • diced tomatoes
  • chopped onion or garlic
  • arugula, spinach,  or boiled escarole



Tools you will need

  1. frying pan
  2. knife
  3. potato peeler
  4. spatula for frying
  5. cheese grater
  6. slotted spoon
  7. whisk




Sausage Eggs Potatoes Giambotta

Sausage Eggs Potatoes Giambotta
Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Giambotta is usually a Southern Italy Summer stew, we made a version for breakfast.

Ingredients

  • 4 eggs beaten
  • 2 links of Italian sausage
  • 1 cubed potato
  • 1 bell or hot pepper sliced
  • Shredded whole milk mozzarella
  • Provolone slices
  • Pancetta, hot ham- capicola or bacon
  • olive oil
  • garlic cloves
  • Optional additions: hot peppers, cooked Escarole, sliced onions, black sliced olives, sliced plum tomatoes, and tree or regular mushrooms.
  • Italian sub rolls toasted drizzled with olive oil, rubbed with garlic cloves, and toasted under a broiler till lightly browned.

Instructions

  1. Saute the sausage, peppers, and potatoes in 3 tablespoons of olive oil (with any other items you like).
  2. Pour the eggs over the sauteed mixture in the pan.
  3. We cooked bacon in a separate pan if you're using it.
  4. Add the pancetta or bacon and cook until the meat is completely cooked and golden browned to the top of the cooked eggs.
  5. Flip once. Top with shredded cheese.
  6. Add the to one side of the sub roll and add one slice of provolone to the other side. Serve hot.
  7. Most of the time we use all the leftover meats from previous dinners (mom would call them must-goes (everything must go!).

Notes

Vegetables Additions (chopped and diced)

  • zucchini
  • chopped artichoke hearts
  • mushrooms
  • chopped asparagus
  • chopped or diced eggplant
  • diced peppers
  • diced tomatoes
  • chopped onion or garlic
  • arugula, spinach, or boiled escarole

Meats and Cheese Additions (chopped and sliced)

  • provolone
  • mozzarella
  • pecorino romano
  • swiss, cheddar any kind you prefer
  • parmesano reggiano
  • genoa salami
  • prosciutto
  • pepperoni
  • soppressata
  • capicola


ciambatta, giambotta,jimbotta, breakfast recipes, Italian breakfast recipes, how to make a frittata, egg recipes
ciambatta, giambotta,jimbotta, breakfast reciipes, Italian breakfast recipes, how to make a frittata
Italian


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9 comments

  1. Toss a bunch of stuff in a pan then add eggs - I must have some Italian blood I don't know about.

    ReplyDelete
  2. Love that, Must goes! This is my kind of food and it always works here!

    ReplyDelete
  3. So yet another dish my mother made. Hers were mostly vegetarian (those were the lean years). I like the addition of eggs; she didn't always do that.

    ReplyDelete
  4. When I lived in Utica we would have this all the time at a late night diner on Bleeker Street. On Google maps it looks like it's closed now.
    In North Utica at Trenton Ave and Coventry there's Top of the Morning Cafe and they have a great Giambotte.

    ReplyDelete
    Replies
    1. That was called T.R .. they made the best giambott.. it’s been closed for many years now

      Delete
    2. TR's you're right best giambotta ever.

      Delete
  5. just like what i ate at garry's restaurant on elizabeth avenue 60 years ago. for a kid who grew up in a kosher home this was food porn for sure.

    ReplyDelete
    Replies
    1. LOL Thanks for the new term, I'll send you a commision each time I use it.

      Delete
  6. My brother and his wife had me over for breakfast yesterday and made this. It was fantastic! I can't wait to make it myself!

    ReplyDelete

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