Like so many of our favorite cookbooks, Kinfolk‘s beautiful new hardback,The Kinfolk Table: Recipes For Small Gatherings
, reads less like an instructional manual and more like a collection of short stories. In Nathan’s travels around the world with the magazine, he has eaten around so many wonderful home cook’s tables. In Kinfolk’s first cookbook, he has gathered their stories, traditions and recipes into one image-rich collection. Broken up geographically, the cookbook takes us through the homes, kitchens, yards and gardens of friends from Brooklyn, Copenhagen, the English countryside and back again to Portland, where Nathan and Katie make their home.
The rustic and delicious Italian dish below comes from a Portland contributor, coincidentally, yesterday’s featured florist, Riley Messina of Erba Studio. We love this recipe for it’s versatility. Alter it to suit a crowd of your husband’s carnivorous friends or serve the one-pot wonder without the meat and a couple of chilled bottles of white for a casual winter lunch for the girls. Try the recipe for yourself and enter to win our cookbook giveaway below!
From the Molise region of Italy, ciabbottola means “fills the belly” and is a rustic brunch or lunch dish. To make it even heartier, you can add fresh Italian sausage: Remove it from the casings and cook in step 2 along with the onions, breaking up the pieces while cooking.
Ciabbottola
Serves 4
Ingredients:
1/2 cup extra-virgin olive oil
4 white onions (about 2 pounds), cut into 1/4-inch pieces
4 green bell peppers, cut into 1/4-inch pieces
1 red bell pepper, cut into 1/4-inch pieces
2 pounds zucchini, chopped into 1/4-inch pieces
1 eggplant (about 1 1/2 pounds), chopped into 1/4-inch pieces
4 large ripe tomatoes, coarsely chopped or crushed
2 teaspoons sea salt
4 large eggs
fresh basil, thinly sliced
Parmigiano-Reggiano or pecorino Romano cheese, finely grated
Directions:
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
Add the onions and green and red bell peppers and cook for 10 minutes or until the onions are soft and translucent. Stir in the zucchini, eggplant, tomatoes, and salt, then cover and reduce the heat to low. Simmer for 30 minutes.
Add the eggs and stir, gently and constantly, for about 6 minutes or until they are cooked through.
Sprinkle the ciabbottola with the basil and cheese. Serve.
Excerpted from The Kinfolk Table by Nathan Williams (Artisan Books). Copyright (c) 2013. Photographs by Parker Fitzgerald.
Win the cookbook on Instagram!
We’re giving away a copy of The Kinfolk Table: Recipes For Small Gatherings to one lucky Instagram follower! Simply regram our The Kinfolk Table photo today on Instagram and tag the photo with our handle @thechalkboardmag and tag it #ChalkboardxKinfolk
This giveaway is open to U.S. residents only. A giveaway winner will be chosen and notified via Instagram at 10AM PST on 2/21/14. Once notified, the winner should contact us at hello@thechalkboardmag.com to arrange their winnings!
