Veggie - Cianfotta Napoletana
Clock Image
Prep: 10 mins
Cook: 30-35 mins
The Italian cousin of French ratatouille, cianfotta hails from Naples. This will put some Mediterranean sunshine into your dinner with a mix of gorgeous organic veg and creamy ricotta.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
456 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • 1 yellow pepper
  • 2 large potatoes
  • 1 aubergine
  • A 400g tin of cherry tomatoes
  • An 80g pot of black olives
  • 1 tbsp balsamic vinegar
  • 6 tbsp ricotta
  • 2 large handfuls of rocket
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 150ml boiling water
You'll need
  • Large pan with a lid
  • Heatproof jug
Step by step this way
  • 1.

    Peel and finely chop the onion. Warm ½ tbsp oil in a pan. Add the onion. Season with salt and pepper. Fry over a lowish heat for 5 mins till it starts to soften. Stir now and then.

  • 2.

    While the onion cooks, peel and grate or crush the garlic. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Peel the potatoes. Chop into bite-size pieces.

  • 3.

    Stir the garlic, pepper and potatoes into the onion. Cook for 3-4 mins till the pepper starts to soften. Stir every so often.

  • 4.

    While the other veg cook, trim the ends off the aubergine. Chop into fairly small pieces. Add to the pan. Stir and fry for 3-4 mins till everything is soft and glossy.

  • 5.

    Stir the tinned cherry tomatoes into the pan. Add 150ml boiling water. Cover and simmer over a medium-low heat for 15-20 mins till the cianfotta has thickened slightly and the potatoes are tender. Stir every so often while it cooks.

  • 6.

    Stir in the olives and 1 tbsp balsamic vinegar. Taste and add salt, pepper or a splash more water if you think it needs it.

  • 7.

    Ladle the cianfotta into warm bowls. Top each with 3 tbsp ricotta and a handful of the rocket. Serve straight away.

  • Tip

    Lotta ricotta
    Whisk your leftover ricotta with an egg, a splash of milk, 100g plain flour and a pinch of baking powder and salt to make a thick batter. Fry spoonfuls in an oiled pan over a medium heat to make ricotta hotcakes. Delicious for breakfast with fresh fruit.

This recipe is from