In my husband’s family, Buglione was always on the table in Summer. His father worked at the city’s main fruit and vegetable market in Novoli. There was was always seasonal fresh fruits and vegetables on the table. His mother was a great cook with simple seasonal produce.
Summer hasn’t really decided if it is here or not. We have had so many rain storms, a couple of hot days but cooled off by random rain. It is hard to know what to cook. Normally we would be living on prosciutto and melon, caprese salads, panzanella and other summer dishes.
I decided to make one of the recipes my mother-in-law taught me which can also be served warm as it is a cooked vegetable stew, but I prefer it served the next day, chilled or room temperature.
Buglione means mixed up, the actual recipe changes mamma to mamma as it is more of a clean out the fridge recipe or what is ripe in the orto ( garden). My mother-in-law, Tina, made it with a little tomato added to it, but my friend Manuela’s mom made it without tomato and that is how I made it this week. I think the tomato can cover the flavor of the other vegetables too much.
Today I made a small recipe, using what I had for the two of us. Normally I would use a large normal onion, but had these smaller shallots and some new red cipolle di Certaldo.
I sauteed the onions first to build some flavor, then everything is added together. No garlic. No herbs. Just extra virgin olive oil and salt.
This is really best served the next day when the flavors have blended. The potatoes especially absorb the lovely vegetable broth that is made while stewing together.
It is summer on a plate.
Be careful when ordering in a restaurant if you are vegetarian, the same name Buglione, is also used for a meat stew, often lamb or a mix of meats. Sort of a meat version of Cacciucco, the mix of fishes.
This is best served the next day at room temperature or lightly chilled on a hot day. I have had several versions of this, as every mamma makes her own version. Recently a friend said her mom adds the wild mint, nepitella. That is a nice touch. Was thinking perhaps also adding basil might be nice. I enjoy the flavors of the vegetables being the focal point.
Ingredients
- 2 large red onions, cut into small pieces
- 3 large yukon gold potatoes, cut into small cubes
- 4 large carrots, cut in half length-wise then into slices
- 2 large red or yellow bell peppers, cut into small cubes
- 1 small can of tomatoes
- 2 cups of water
- extra virgin olive oil
- salt
Instructions
- Cover the bottom of the pan in olive oil.
- Add the sliced onions and saute.
- Add the other prepared vegetables, sprinkle with salt and stir.
- Cover and cook for 10 minutes. Stir occasionally.
- ( optional) add the can of tomatoes.
- Add the water.
- Cover and cook until the potatoes are easily pierced with a knife, also check the carrots.
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Interesting idea to use up vegetables before a restock-a nice meal as well!
Tell me more
it is our go to summer dish. what more info do you want? it is sort of a tuscan ratatouille.
It’s what will be for dinner tomorrow! Thanks, Judy!
did you make it?
This reminds me of the Ciambotta my mom would make. After she passed and my dad started cooking for himself, at the young age of 90, he would make that dish. His problem was that he kept adding and adding things to it and end up with a very large pot. He would call me up and say, “Lucia come over and take some of this food.” I love food memories!
i think Ciambotta also has eggplant in it, so a little more like ratattouille. But each region has something similar, ending with caponata in Sicily. EVen there, it is different on the east coast and the west coast.
I was just about to print this and thought to check your cookbook and it was there.
Thanks!
GREAT!!!!
Ciao Judy, grazie per la ricetta di Buglione!!
Hai una ricetta per cetrioli? l’orto mio e’ pieno!!!
Grazie
Salutone
cetrioli—come pickles???
E zucchini!!!!
Hi
I really love you’re recipes
And there authenticity
Great stuff
thank you, let me know if you make something!
Loved your comment about summer not coming yet. Here in Washington state it will be summer one day and heavy sweater weather the next, or Junanary as we like to call it.
Loved the recipe!
Looks delicious! Also, looks easy and not requiring too much time in the kitchen. I will try this. I’m really in a cooking/meal prep rut right now. Thank you!
Bought your cook book years ago in Florence. Our son who didn’t eat green beans will now only eat them if they are made like yours in the cook book.
love that!!! great story… thanks
I just made this for my son, daughter-in-law and grandchildren. We will have it with roasted turkey legs (because we’ve tired of roast chicken for the time being). It is so pretty and delicious! I am leaving for a week and this was the perfect way to use what I already had on hand (everything but the carrots). Grazie per la ricetta!
Aloha Judy–every single Saturday I end up with an assortment of chopped up vegetables like these that I’ve used for various things during the week, mostly salads–and the ones left all go into a skillet with (or without) protein, but always with some kind of chili pepper and a few eggs, then wrapped in a tortilla. Great lunch.
I have your book and will look this one up along with other ideas for vegetables–.
I loved your post on Anthony Bourdain–crying still whenever I think of him–xoxoxo
let me know if you make it!
I am going to try this, as summer has come to Kansas City, and it is very hot. I normally make chilled soup, and this one sounds good.