The grotese ciambutella is a sauce typical of Irpinia. The main ingredients are tomatoes, green and red peppers, basil and garlic. It is called this way because the term ciambutella in dialect means mess. In fact, to the eye the dish is very messy. But nevertheless a chaotic presentation the result is excellent. Another peculiarity is that the garlic is added only at the end of the preparation. In the Grotese tradition, a lot of this sauce is prepared and it is preserved in glass jars to use them throughout the winter. Also in this case the garlic is added only at the time of cooking.

Grotese donut sauce

Ingredients

• tomato sauce
• green and red peppers
• peeled tomatoes
• basil
• garlic

Preparation

The first thing to do to prepare the Grotese sauce is cleaning the peppers. Remove the end, the internal filaments and the seeds and cut them into slices. Let them dry in the sun sprinkled with salt if possible. Meanwhile, prepare the tomato sauce. Wash them and cook them until they are well cooked, then puree everything. Cut to ‘pacchetell’ also the peeled tomatoes and recover the peppers. At this point you have all the ingredients and start putting them in jars alternating first a little sauce, then the chopped peppers and tomatoes and a few basil leaves; the operation is repeated until the jar is completely filled.

If you like spicy, you can also add some chili Peppers, both whole and cut into slices. Close the jars and boil them for at least 1 hour from the moment of boiling. Remove them the next day from the container in which you sterilized them, then store them in the pantry for winter consumption. They will be an excellent one ready-made homemade sauce, to take out when you want a tasty but quick meal. Only at the time of cooking add the sliced ​​garlic. Your Grotese donut ready. For dinner you can also cook eggs in the donut and you will also have a quick and tasty second course in just a few minutes.