Recipe for “Gurguglione”

The gurguglione is a very hearty vegetable stew that was consumed by miners and farmers from Elba.

In Porto Azzurro, due to Spanish influence, it is also called gaspaccio.

Similar recipes to gurguglione, called by different names, can be found in almost all Italian regions. The peculiarity of the Elban recipe is that it exclusively uses green bell peppers, probably for their slightly sour taste.

The gurguglione can be enjoyed either hot or cold, with or without bread.

Difficulty: easy
Cost: low
Serves: 6 people
Preparation time: 20 minutes
Cooking time: 30 minutes
Pairing with Elban wines: Elba Rosato D.O.C.

Ingredients

800 g of green bell peppers, 600 g of ripe tomatoes, 3 large eggplants, 2 zucchinis, 1 large onion, basil, parsley, olive oil, salt.

Preparation

For the best results, it is essential to use a cast-iron skillet, which will evenly distribute heat and allow the vegetables to evaporate perfectly.

Clean the green bell peppers by removing the stems and cutting them into 4 pieces. Cut the eggplants and zucchinis into fairly large pieces, and roughly chop the tomatoes.

Slice the onion thinly and sauté it in two glasses of oil. Add all the vegetables and tomatoes, which should be added last, along with a pinch of salt, chopped basil, and parsley.

Cover the pan and cook first over high heat and then on moderate heat, always covered, so the vegetables cook in their own liquid.

Photo credit: Gabila Gerardi - Blog Panedolcealcioccolato
Header photo: IlBoccaTV