- 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
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- 150ml boiling water
- Large pan with a lid
- Heatproof jug
- 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.