- 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
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.
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.
Stir the garlic, pepper and potatoes into the onion. Cook for 3-4 mins till the pepper starts to soften. Stir every so often.
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.
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.
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.
Ladle the cianfotta into warm bowls. Top each with 3 tbsp ricotta and a handful of the rocket. Serve straight away.
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.