In the 50-60s of the 20th century, supporters of the phenomenological approach (R.E. Levina,...
My mother brought this method of preparing bell peppers a long time ago from Moldova - that’s what Moldova, part of the USSR, was called then. The whole family loved it so much that not a single summer was complete without this dish. Having tried fried bell peppers, I stopped being surprised by my mother’s story that in Chisinau, during the pepper season, they fried them everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly throughout the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I’ll tell you how to fry it without any problems.
You will need:
- green bell pepper
- vegetable oil for frying
- garlic
Step-by-step photo recipe:
Wash the pepper And wipe thoroughly All drops of water with a towel - this will save you from hot splashes when you first immerse the pepper in the oil.
Pour vegetable oil into the frying pan so that it covers the entire bottom, heat it and add the pepper. Cover immediately. For maximum safety, make sure that the lid matches the diameter of the pan and fits tightly to it. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it tends to jump out into any, even the smallest, crack.
Grill the peppers for approximately 2-3 minutes on each side. Before turning the peppers 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 allow any water from getting into the pan, set it aside and use two forks to turn all the peppers over to the other side. Also be careful with forks - do not make punctures in the peppers, the fewer cracks in the peppers, the more juice they will retain, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - I myself have been burned several times.
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 that is fried, the easier the thin film will be removed from it.
Place the fried peppers in 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 infused with the flavor of the peppers and with a little addition will turn into a wonderful sauce.
Squeeze the garlic into the juice and add 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. Everything tastes - try it.
Place all the peeled peppers in a bowl with the sauce - also salt them.
If you did everything correctly, you will get quite a lot of sauce and it will cover almost the entire pepper.
Roasted bell peppers can be eaten immediately, but it is better if they sit for a while and soak in the sauce. This pepper keeps well in the refrigerator and is very tasty when served cold. They eat it by holding the tail with their hands and dipping it in the sauce.
Dish of Moldavian national cuisine. Lovers of light vegetable dishes will like it.
Ingredients:
- For 1 kg of peppers you will need 1 kg of tomatoes,
- 3-4 large onions,
- 4 tbsp. vegetable oil,
- 1-2 tbsp. flour,
- 1 tsp sugar, salt.
- If you wish, 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 meaty.
Recipe for peppers with tomato sauce:
So, according to the recipe, the peppers should be fried in a large amount of vegetable oil under a lid (so that they float in the oil, like donuts, whites or French fries). But since this is harmful and uneconomical, I offer you another option - bake it in the oven. To do this, wash and dry them, place them on a baking sheet, preferably a glass one (not with a Teflon coating! - it will spoil), put them in a preheated oven at 200˚C for about 50 minutes. If necessary, turn them over during baking so that the skin begins to peel off from all sides. To make the process of cleaning them as easy as possible, immediately after the oven we take them out into another container and close the lid for 10-15 minutes. After this, carefully peel them so as not to damage their integrity.
Peel the onion and cut into small pieces, fry in a frying pan with oil. First remove the skin from the tomato, finely chop it (or grate it, as you prefer), add it to the onion fried until golden brown. Add salt and sugar. At the end of cooking, when almost all the water from the tomatoes has evaporated, add flour and after 2 minutes remove from heat.
Place the peppers in a circle on the dish, with the roots facing the edge. Fill the center of the plate with sauce. The dish is served cold.
I usually keep sweet peppers collected late almost until the New Year, the losses are significant (the heap is not without crumbs), but it is a wonderfully tasty and vitamin-rich help for the Nativity Fast. In addition to putting the peeled and finely chopped ones in plastic bags in the freezer, from the remaining peppers I prepare fried peppers with sauce - I learned from the Moldovans when I lived in Moldova, as they say now, in Moldova.
After plachinta and mamalyga, this is their most revered summer and autumn dish. They only fry whole peppers in summer kitchens - you won't end up with fumes and oil splashes. I decided to experiment.
Recipe for sliced sweet peppers with sauce in Moldavian style
I peeled the peppers from seeds, cut them into eight pieces, washed them, let them drain and put them, after salting them, in a frying pan with boiling oil.
Over medium heat, stirring occasionally, fried until significantly reduced in volume and until clearly fried - this gives the peppers an indescribably appetizing smell.
While the peppers were roasting, I cut the onions and leeks into half rings and put them salted and put them in another frying pan in boiling oil. After about five minutes, I poured fresh red tomatoes, grated on a coarse grater, into the sauté pan (you can use tomato sauce) and brought the sauce to readiness over low heat. Towards the end of simmering the sauce mixture, I added salt, sugar, a little ground black pepper, and a bay leaf, which I immediately removed from the sauce after it was ready, testing to see if it tasted optimal.
Place the finished peppers on a dish, pour hot sauce over them and cool before serving. They can be eaten hot, but they will not have that exceptional aroma of roasted peppers. An incomparable appetizer either for a Lenten table or for meat dishes at a feast.
Ingredients for pepper sauce:
- large fresh sweet peppers - 15 pieces;
- vegetable oil for frying peppers - 3-4 tablespoons;
- 4-5 fresh tomatoes (for sauce);
- onions - two large onions;
- leek - 0.5 stalks;
- vegetable oil - 3-4 tablespoons;
- salt, sugar, ground black pepper - to taste, bay leaf - 1 leaf.
The most traditional Moldavian dish is probably mamaliga. This is a kind of thick porridge that is cooked from corn flour and eaten with the hands. It is served with fried fish, fried pork or stewed chicken in white sauce. This dish is also served with feta cheese and muzhdey (garlic sauce based on vegetable oil and vinegar).
Somehow I was a little distracted from the declared dish. Let's get back to our roasted peppers. To prepare them we will need:
INGREDIENTS
- Bell pepper 1 kg.
- Tomatoes 500 gr.
- Carrot 1 piece
- Onion (large) 1 piece
- Vegetable oil 300 ml.
- Salt to taste
COOKING
First of all, the peppers and tomatoes need to be washed and wiped dry. Cut the tomatoes into medium-sized cubes.
Peel the onions and carrots. Cut the onion into cubes or thin half rings. Grate the carrots on a coarse grater.
Pour vegetable oil into a cauldron and let it heat up properly, then immerse several peppers in it and fry them on all sides until golden brown. Fry all the peppers this way. Let the peppers cool. You can fry the peppers in a frying pan to save vegetable oil, or bake them in the oven without any oil at all, then the dish will turn out to be more dietary.
While the peppers are cooling, let's start frying the tomatoes. Heat a small amount of vegetable oil in a frying pan, fry the onion in it, then add the carrots and fry until tender. Then add chopped tomatoes to the onions and carrots and simmer until the liquid has evaporated, stirring occasionally. Stewed vegetables, 2 - 3 minutes before removing from heat, add salt to taste.
Once cooled, peel off the peel, being careful not to tear off the tails, and place in a deep plate in a circle, with the tails facing out. Place stewed tomatoes with onions and carrots in the middle of the plate.
Fragrant sweet peppers baked in the oven and then stewed with sauce. A delicious vegetable hymn to summer!
- European
Ingredients
- 1 kg Bell pepper
- 100 g Tomato paste
- for frying Vegetable oil
A popular dish in our region, which is prepared in every home during the pepper season. This is how you walk through the courtyard between the high-rise buildings - and from almost every window you can smell the aroma of baked peppers. The sauce for it can be different, I bring to your attention the most common one - based on carrots, tomato and sour cream.
Sweet pepper of the “Swallow” variety is used.
What you will need:
Aug 22nd, 2017
Gostyuk Tatyana
I live in the western part of Ukraine, in the city of Chernivtsi, which is often called little Paris. Narrow ancient streets, amazingly beautiful buildings - a legacy of the Habsburg era - all this puts you in a romantic mood and evokes a desire to create.
And if I have problems with creativity in its classical sense (well, I’m not an artist, not a musician, and somehow handicrafts didn’t work out), then everything that concerns cooking - oh yes, I love that! Baking, stewing and marinating are my hobbies.
Of course, I don’t lay claim to high laurels – I have no respect for real gurus, but I simply love cooking for my family and loved ones.
It doesn’t always work out: as usual, the “law of meanness” comes into play (when you need something tasty and beautiful, one of two things turns out: either “tasty” or “beautiful”, or even nothing at all), but usually my experiments at the stove are quite satisfying - still successful. Most of all I like to “play” with baking, and not so long ago my husband and I also became interested in homemade winemaking. I will be happy to share the results of my “research” with you, dear readers!
Source: http://recipes.handmade39.ru/recipe/moldavian-pepper/
READ MORE ON THE TOPIC:
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To begin with, I’ll stick a little music for you to get you in the mood, so to speak, to get into the spirit and all that
Next you should say “mink” and pour a jug of red Moldavian wine. Eh, romance, though! There is no wine - a harsh reality, that is, there is plenty in the stores, but there is no home-made dry wine aged in oak barrels. Well, okay, you're already into it, I guess. I was fed this dish in the south, where it is highly respected.
They generally respect vegetables and prepare amazingly tasty dishes from them. So, this dish consists of two parts, prepared separately. The first is the pepper itself, the second is the sauce.
In addition to the peppers themselves, you will need garlic, a few cloves; 1 small onion; tomato juice: a glass and a half (from appetite); flour 1-2 spoons; salt, sugar, pepper, aromatic herbs
To begin with, I fry the peppers in a frying pan in a very small amount of oil, and I practically only greased the pan a little. I don’t gut it first, I fry it whole. Fry the peppers on all sides and preferably under the lid - peppers in this form are a big fan of “shooting” in the eyes
When all the peppers are fried, they should be peeled off the top thin skin. It can be easily removed if the pepper has undergone sufficient heat treatment. Sprinkle the peeled peppers with garlic passed through a press. My garlic is large, the cloves are not like children’s, so only three cloves were enough for me.
The next step is preparing the sauce. Peel the onion and finely chop
I put it in a frying pan and fry until golden brown. Then everything happens quickly, so I recommend preparing it in advance so that you have salt, allspice, and red hot pepper on hand. I don’t take pictures so as not to spoil the sauce while I’m composing the shot. I add a spoonful and a half of flour to the fried onion and fry it a little, rubbing it so that there are no lumps. I add tomato juice.
I stir with one hand, add salt and pepper with the other - the sauce quickly thickens. The taste of the sauce will be brighter and more interesting if you add half a teaspoon of sugar. I add aromatic herbs: dried basil, dill, marjoram. And I also added some fresh parsley and dill. Not necessary, but fragrant and elegant.
Flour changes the color of tomatoes, so my sauce is a little pale, but it doesn’t matter, it’s normal and the more flour you add, the less saturated color you get
We eat the peppers by dipping them in the sauce. And even better, snacking on cheese and homemade bread, sipping wine. And in good company.
Give me dancing, give me hardcore!
Warmth and comfort to your home!
Source: http://txapela.ru/blogs/Brigami/percy-po-moldavski/
Mamalyga in Moldavian style: recipe with photos
The Soviet period in the life of our state is assessed differently, but it is still difficult not to admit that during this time the union republics managed to adopt a lot of useful and interesting things from each other, their cuisines mutually enriched. For example, many of our compatriots know well that mamaliga is a porridge made from corn flour, and Moldavian cuisine can rightfully be proud of its invention.
However, despite the fact that the name of the dish is not unusual for Russians, not many housewives cook mamalyga in Moldavian style. This is because the recipe is little known and therefore seems complicated. In fact, even an inexperienced cook can make mamaliga in Moldavian style, a recipe with a photo of which we offer to the attention of readers of the “New Domostroy” website.
He just needs to know a few secrets of preparing corn porridge in the spirit of Moldavian cuisine.
Mamalyga is not just corn porridge, but very thick, reminiscent of a dense pudding in consistency. It is cooked from corn flour, which is quite accessible to domestic consumers. To make it tasty, you should learn a few secrets.
- The ideal dish for it would be a cauldron. The porridge will not stick to it, it will boil well and be dense, and the rounded bottom of the cauldron will allow you to give the hominy a traditional shape. As a last resort, you can use a thick-walled pan with a non-stick coating; the result will be very similar, only the shape of the finished dish will be different.
- Most often, mamalyga is prepared with water, sometimes with the addition of milk. The recipe differs depending on what the corn porridge is served with.
- Mamaliga in Moldavian is considered an independent dish, and sometimes it is enough to serve it with sauce. It is best if it is a traditional Moldavian sauce mujdei, the recipe and photo of which we will also provide in this material. Mamalyga is often served with cracklings, omelette with sausage, fried meat, and feta cheese. The latter will not be superfluous even if you are on a diet. Mamalyga can also be served with tea as a dessert. To do this, cut it into cubes and fry them in butter.
In this case, it is advisable to make mamalyga with the addition of milk and sugar (only a fifth of the liquid is replaced with milk, just a little sugar is added).
- Before serving, cut the dish with thread, as the knife may stick to it. The shape of the pieces can be like a pie, or different (for example, cubes). You can see options for cutting and serving mamaliga in the photographs on the left.
- To make the porridge without lumps, first add only a handful of corn flour, and only after it boils, add the rest of the cereal, vigorously stirring the hominy. Next, it should be cooked without stirring, but going around the contour with a spoon so that the porridge does not stick to the walls of the cauldron.
- It will be easier to remove the hominy if you first cover the cauldron with a lid for 5-10 minutes, then use a spatula or spoon to separate the porridge from the walls, then turn the cauldron over a plate or board.
