Rachel Roddy’s recipe for ciambotta, or braised peppers,

A southern Italian summer stew of tomatoes and peppers like a ratatouille – serve with pasta, fried eggs or cheese

As I’ve mentioned before, our cooker is a 1972 GasFire Cucina 800. It’s the four-burner version of the five-burner model pictured in Sophia Loren’s book, In the Kitchen with Love, published in 1972, which just happens to be the year I was born, meaning that Sophia and I, our cookers, cooking and books are inextricably linked. However, her larger model had a different arrangement of burners, as well as a protective lip for a thermostat, while mine has a full hinged lid, which protects the wall; being white, it is also a canvas for splatters, meaning Sophia and I are not linked in wiping.

Tomato is the worst, and the best, especially when the sauce is simmering nicely: mostly steady, but every now and then erupting into a burp of a bubble that splatters like a crime scene waiting for pattern analysis. Today, there were also peppers and potatoes in what can only be described as a staggered recipe that demands the lid is on and off, causing fluctuating temperatures that invite splatters. It is worth it, though, for this almost velvety, summer braise, and also because I suggest making a double quantity, half to go with pasta, and the rest with fried eggs or slices of feta.