Tuscan summer vegetable stew (gurguglione di elba)
Ragout and stew
Gugurglione, with its unusual name, is thought to have been adopted from Spanish pirates. It is a versatile, easy summer dish, similar to a rustic, French ratatouille. It can be eaten hot or cold, as a side dish, a main course (just add paper thin prosciutto and a ball of buffalo mozzarella), or even, when used as a topping for garlic-rubbed crostini, as an antipasto. The amounts given here aren't strict: Use what you have on hand (the only rule is to use a more or less equal amount of all the vegetables to keep it balanced). After all, that is the point of this delicious stew that makes the most of summer produce.
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