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Roasted Peppers with Moldavian Gravy Recipe. Sweet peppers with sauce - Moldavian cuisine. Ingredients for Peppers Stuffed with Moldavian Meat

Late-harvested sweet peppers are usually stored with me almost until the New Year, the losses are significant (the heap is not without crumbs), but for the Christmas post it is a wonderfully tasty and vitamin help. In addition to the fact that I put the peeled and finely chopped ones in plastic bags in the freezer, I cook fried peppers with sauce from the remaining peppers - I learned from Moldovans when I lived in Moldova, as they say now, in Moldova.

They have this, after placinta and hominy, the most revered summer and autumn dish. Only whole peppers are fried in summer kitchens - you can’t get enough of children and oil splashes. Decided to experiment.

Recipe for sliced ​​sweet peppers with Moldavian sauce

I cleaned the peppers from seeds, cut them into eight pieces, washed them, let them drain and put them, pre-salted, in a frying pan with boiling oil.

Over medium heat, stirring occasionally, fried until a significant decrease in volume and until obvious roasting - this gives the peppers an inexpressibly appetizing smell.

While the peppers were fried, cut into half rings onion and leeks and salted laid out for sautéing in another pan in boiling oil. After about five minutes, I poured fresh red tomatoes grated on a coarse grater into the browning (tomato sauce can be used) and brought the sauce to readiness over low heat. By the end of the stewing of the sauce mass, I added salt, sugar, a little ground black pepper, Bay leaf ik, which immediately after being ready to be removed from the sauce, trying to make it optimal to taste.

It remains to put the finished peppers on a dish, pour over them with hot sauce and cool before serving. They can be eaten hot, but there will not be that exceptional aroma of fried peppers. An incomparable snack even for a lenten table, even for meat dishes at a feast.

Pepper Sauce Ingredients:

  • fresh sweet peppers large - 15 pieces;
  • vegetable oil for frying peppers - 3-4 tablespoons;
  • fresh tomatoes 4-5 pieces (for sauce);
  • onion - two large onions;
  • leek - 0.5 stalks;
  • vegetable oil - 3-4 tablespoons;
  • salt, sugar, ground black pepper - to taste, bay leaf - 1 leaf.

This method of cooking bell pepper was brought a long time ago by my mother from Moldova - that was the name of Moldova, which was part of the USSR, then. The whole family loved it so much that not a single summer was complete without this dish. Having tasted fried bell pepper, I stopped being surprised by my mother's story that in Chisinau, during the pepper season, it is fried everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly all over the kitchen when roasting peppers in vegetable oil and burn your hands. Despite this, I strongly advise you to try this delicious pepper, and I will tell you how to fry it without problems.

You will need:

  • green bell pepper
  • vegetable oil for frying
  • garlic

Step by step photo recipe:

Wash the pepper and dry thoroughly all drops of water with a towel - this will save you from hot splashes when you first dip the pepper into the oil.

Pour vegetable oil into the pan so that it covers the entire bottom, heat it up and put the pepper. Cover immediately. For the greatest safety, make sure the lid is the same diameter as the pan and fits snugly. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it strives to jump out into any even the smallest crack.

Fry the peppers for about 2-3 minutes on each side. Before turning the pepper to the other side, remove the pan from the heat, wait for the storm to subside under the lid, quickly remove the lid, being careful not to get water from it into the pan, set it aside and turn all the peppers to the other side with two forks. With forks, too, be careful - do not make punctures in peppers, the fewer cracks in peppers, the more juice they will retain in themselves, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - she herself was repeatedly burned.
After turning the peppers over, first cover them with a lid, and then put them on the fire.

Your task is to brown the pepper on all sides. The larger the area of ​​​​pepper will be fried, the easier it will be removed from a thin film.

Transfer the fried peppers to a bowl and cover with a plate, let the peppers cool.

Remove the film from the cooled pepper and be sure to save all the juice that flows out.

This juice is flavored with pepper and with a little bit of spice it will turn into a wonderful sauce.

Squeeze garlic into juice and season with salt. If you like it spicy, add ground pepper. I added olive oil infused with red hot pepper. You can add acids: balsamic vinegar or lemon juice. It's all about taste - try it.

Put all the peeled peppers in a bowl with the sauce - they are also salted.

If you did everything right, there will be quite a lot of sauce and it will cover almost the entire pepper.

Roasted bell peppers can be eaten right away, but it’s better if they stand for a while and soak in the sauce. These peppers keep well in the refrigerator and are delicious when cold. They eat it, taking it by the tail with their hands and dipping it in the sauce.

When I first tried the Moldavian-style peppers stuffed with meat by my mother-in-law, I realized that I had somehow cooked this dish wrong. What is his secret, I could not understand until my mother-in-law herself shared her signature recipe. Classic recipe peppers stuffed in Moldovan style, very simple. The main thing is to follow two simple rules in cooking. The first is to make the filling correctly, the second secret lies in the cooking process itself. In the same way, cabbage rolls can be prepared from cabbage or grape leaves.

Ingredients for Peppers Stuffed with Moldavian Meat:

  • Peppers - 8 pcs.
  • Minced meat - 300 g
  • Onion - 2 pcs.
  • Salo - 100 g
  • Rice - 50 g
  • Salt, ground black pepper, tomato paste

Recipe for Peppers Stuffed with Moldavian Meat:

1) So, cut the salted lard with a meat layer into small cubes. The smaller, the tastier the filling will be. You can use fresh fat, but it must be with a layer.

2) Cut the peeled onion into cubes and fry in vegetable oil until it becomes soft. It is important not to overdo it, otherwise it will be too fried.

3) Boil round-grain rice until half cooked. Long rice, and even more so steamed, is not recommended for this dish. Rice can be replaced with millet.

To prepare this dish, we take Ground beef. Add lard, rice, fried onions, salt and black pepper to it. We mix. Set aside to let the salt dissolve.

4) And at this time we will deal with peppers. Cut off the top of the vegetables to make a lid. We remove the seeds. In order not to get confused, we put its lid in each pepper.

5) Fill with stuffing, stuffing each pepper tightly. Close with lids.

6) We put the stuffed peppers in a cauldron or stewpan with the lids up.

7) One tablespoon tomato paste diluted in a glass hot water and pour into a container where the peppers will be cooked. We cover them with a plate according to the diameter of the saucepan. Close the top with a lid. We put on a small fire, leave it for 20 minutes. After 20 minutes, check if the liquid has boiled away. If necessary, add a little more water. Cover again with a plate, cook for another 20 minutes. We take out the peppers, serve hot, in a common dish or in portions.

Perhaps the most traditional Moldovan dish is hominy. This is a kind of thick porridge that is boiled from corn flour and eaten with the hands. It is served with fried fish, fried pork or chicken stew in white sauce. This dish is also served with feta cheese and muzhdey (garlic sauce based on vegetable oil and vinegar).

Something I was a little distracted from the declared dish. Let's go back to our roasted peppers. To prepare them, we need:

INGREDIENTS

  • Bulgarian pepper 1 kg.
  • Tomatoes 500 gr.
  • Carrot 1 piece
  • Onion (large) 1 piece
  • Vegetable oil 300 ml.
  • Salt to taste

COOKING

First of all, peppers and tomatoes must be washed and wiped dry. Cut the tomatoes into medium sized cubes.

Peel onions and carrots. Onion cut into cubes or thin half rings. Grate carrots on a coarse grater.

Pour vegetable oil into a cauldron and let it heat up properly, then dip a few peppers into it and fry them on all sides until golden brown. Fry all the peppers in this way. Let the peppers cool. You can fry the peppers in a pan to save vegetable oil, or bake them in the oven without oil at all, then the dish will turn out to be more dietary.

While the peppers are cooling, let's do the roasted tomato. Heat up in a frying pan a small amount of vegetable oil, fry the onion in it, then add the carrots and fry until tender. Then add the chopped tomatoes to the onions and carrots and simmer until the liquid has evaporated, stirring occasionally. Stewed vegetables, 2 - 3 minutes before removing from the stove, salt to taste.

Peel the cooled, trying not to tear off the tails and put in a deep plate in a circle, with the tails out. Put stewed tomatoes with onions and carrots in the middle of the plate.

Moldavian dish national cuisine. Lovers of light vegetable dishes will like it.

Ingredients:

  • For 1 kg of peppers you will need 1 kg of tomato,
  • 3-4 large onions,
  • 4 tbsp vegetable oil,
  • 1-2 tbsp flour,
  • 1 tsp sugar, salt.
  • Optionally, you can add 3-4 cloves of garlic and 1 tbsp. sour cream.

Any sweet pepper will do, but it's better if it's fleshy.

Recipe for Peppers with Tomato Sauce:

So, according to the recipe, peppers should be fried in in large numbers vegetable oil under the lid (to float in oil, like donuts, belyashi or french fries). But since this is harmful and uneconomical, I suggest you another option - bake in the oven. To do this, wash them and dry them, put them on a baking sheet, preferably glass (but not with a Teflon coating! - it will deteriorate), put in a preheated oven to 200 ° C for about 50 minutes. If necessary, during baking, turn them over so that the skin begins to lag behind them on all sides. To make cleaning them as easy as possible, immediately after the oven, take them out into another dish and close the lid for 10-15 minutes. After that, carefully peel them from the skin so as not to damage the integrity.

Peel the onion and cut into small pieces, fry in a pan with oil. With a tomato, first remove the skin, finely chop (or grate, as you like), add to the onion fried until golden brown. Add salt and sugar. At the end of cooking, when almost all the water from the tomato has evaporated, add flour and remove from heat after 2 minutes.

Arrange the peppers in a circle on the dish, with the roots to the edge. Fill the center of the plate with sauce. The dish is served cold.