Ciaudedda
July 31, 2024
Ciaudedda is a simple vegetable stew from Basilicata, the region right next to Puglia. It’s a great dish for any season and can be enjoyed it cold in summer and hot during the winter. Its name comes from cialdella, referring to the slice of roasted bread that’s traditionally served with this dish that just brings it all together.
Makes 2-3 servings
Ingredient List:
- Extra virgin olive oil
- Sea salt
- Crushed red pepper flakes
- 10-12 frozen artichoke hearts, thawed
- 1 red onion, large dice
- 1 cup cooked fava beans
- 2 cups fingerling potatoes, large dice
- Sea salt
- Cracked black pepper
- 4-5 sprigs fresh flatleaf parsley, coarsely chopped
Step By Step Instructions:
In a medium soup pot, place a generous amount of oil along with a pinch of salt, a generous pinch chili flakes, artichoke hearts and onions over medium heat. When the onions begin to sizzle, cook, stirring until they are translucent, about 2 minutes. Stir in fava beans and potatoes and a small amount of water to create the stew. Reduce heat to low and cook, covered until potatoes are soft, about 15 minutes. Season lightly with salt and pepper and turn off heat. Stir in parsley and serve immediately with side of crusty whole grain bread.
Cook’s Tip: Many people add fresh or frozen peas to this dish for sweetness and added protein.