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This method of cooking bell pepper was brought by my mother from Moldova a long time ago - that was the name of Moldova, which was part of the USSR at that time. He was so fond of the whole family that not a single summer was complete without this dish. Having tasted fried bell peppers, 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 splashes that fly all over the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I will 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 for cooking:
Wash the pepper and wipe thoroughly all drops of water with a towel - this will save you from hot splashes when the pepper is first immersed in oil.
Pour vegetable oil into the pan so that it covers the entire bottom, heat it up and place the pepper. Cover immediately... For the greatest safety, make sure the lid is the same diameter as the pan and fits snugly against it. When frying, peppers give off a lot of moisture, which gets into the hot oil and splashes so much in all directions that it tries to jump out into any even the smallest gap.
Roast 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 until the storm subsides under the lid, quickly remove the lid, being careful not to let water from it get into the pan, set it aside and turn all the peppers to the other side with two forks. Be careful with forks too - do not puncture the peppers, the fewer cracks in the peppers, the more juice they will retain in themselves, and juice is an important component of this dish. Well, forgive me for so much detail about caution - she herself was repeatedly burned.
Turn the peppers over, first cover them with a lid, and then put on fire.
Your task is to brown the pepper on all sides. The larger the area of the pepper is fried, the easier it will be to remove a thin film from it.
Transfer the fried peppers to a bowl and cover with a plate, let 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 aroma of pepper and, with the help of small additions, turns into a wonderful sauce.
Squeeze the garlic into the juice and season with salt. If you like spicy, add ground pepper. I added olive oil infused with hot red pepper. Acids can be added: balsamic vinegar or lemon juice. Taste everything - taste it.
Place all peeled peppers in a bowl of sauce - salt them as well.
If you did everything correctly, the sauce will turn out to be quite a lot and it will cover almost all the pepper.
Roasted bell peppers can be eaten right away, but it is better if they stand a little and soak in the sauce. These peppers keep well in the refrigerator and are delicious when cold. They eat it, taking the tail with their hands and dipping it in the sauce.
I once lived in Moldova for some time, and one of the favorite dishes of Moldovan cuisine was fried bell peppers. It was eaten with pleasure in the summer and prepared for the winter. There is a similar dish in Greek cuisine, and I will tell you both recipes. They are slightly different from each other, but the principle is the same.
When buying peppers, we try to choose fleshy varieties. Thin-walled peppers are good for salad, but not very good for frying. At the same time, the color of the pepper does not affect the taste, you can take completely ripe - red, or you can also pale green, just pieces of the same color will look better in jars.
For Greek cuisine we need: peppers, garlic, peppercorns, bay leaves and olive oil.
For Moldovan cuisine - everything is the same, plus tomatoes.
How to prepare bell peppers for the winter in Greek
Wash peppers, cut off the stalk, cut into three lengths and peel them from the core with seeds.
Put the peppers in the oven on a greased baking sheet with the skin facing up, then bake them at 180 degrees for at least 20 minutes. This time is very approximate and depends on both the oven and the peppers. Therefore, after twenty minutes, start looking.
Roasted peppers are considered cooked when the skin begins to burn slightly and turn brown and tan. At the same time, the pulp of the pepper should not burn at all. Put the peppers on a plate to cool, then carefully remove the skin.
Wash cans clean with baking soda, rinse well and put upside down for a couple of minutes in a spacious bowl in which water is boiling. This way the cans are sterilized.
You can also hold each jar over the spout of a boiling kettle, just keep them wrapped in a thick towel as the glass gets very hot. At the same time, your hands will be busy, in addition, a hot can can slip out of your hands and break, so the first method is more convenient.
Spread out a crystal-clear towel and set the jars upside down so that the water is glass.
Cut the cloves of garlic not too finely at the rate of 4-6 cloves of garlic in a half-liter jar.
Spread the pepper in layers, lightly sprinkling with salt and shifting with garlic and black peppercorns.
We fill all this beauty with olive oil. To avoid air bubbles, carefully correct with a fork so that the oil completely flows into all the cracks.
We close the lid and send it to a cool place for storage.
By the way, this oil is saturated with the aromas of pepper and garlic, and when the baked peppers are eaten, it can be used for dressing salads.
Moldavian fried sweet peppers
Moldovans fry peppers in a pan.
Pour more oil, put the peppers "on the back" and fry in the same way - until the color changes.
Honestly, I never liked frying peppers in a pan. Although they turn out to be very tasty, but the process itself ... The fact is that when pepper comes into contact with hot vegetable oil, it starts to "shoot", which is rather unpleasant, especially when hot splashes get on the skin. Therefore, I think the Greeks are more to the right. In any case, if you have a special mesh, it is better to cover the pan.
Next, for Moldovan peppers, peel the tomatoes from the skin, peel and chop the garlic, and grind it all in a blender or in a meat grinder. Pour the tomato mass into a frying pan and fry, stirring occasionally, until it thickens and a pronounced smell of fried tomatoes appears.
We do not need a very thick sauce, but too thin can turn out to be undercooked, which will have a bad effect on storage. Well, in order to eat the fried peppers immediately, the stewing time of the tomatoes does not play a big role.
When the sauce is ready, salt, pepper, squeeze the garlic into it, mix and turn off.
Let the peppers cool and notice how the peel begins to lag behind them, which we will use, completely clearing the flesh from the peel.
In Moldovan cuisine, this is a ready-made dish, you just have to pour the sauce over the peppers. It is eaten both hot and cold.
Well, we talked about preparations for the winter, therefore, we repeat everything that is described in the recipe above, only instead of olive oil we pour the peppers with tomato-garlic sauce.
Bon Appetit!
There are a myriad of ways to make fried peppers. We will discuss several of the variations of dishes made from one of the most popular summer vegetables in this article.
Peppers fried in oil with garlic
As much as we love sweet peppers, they rarely play a key role in a dish. Peppers can be added to pasta dishes or stuffed, but they don't often become a key ingredient on their own. Peperonata, an Italian vegetable garnish made from stewed bell peppers, is what we need to make amends.
Ingredients:
- olive oil - 175 ml;
- garlic - 6 cloves;
- sweet onion - 210 g;
- sweet pepper - 2.1 kg;
- - 210 g;
- sprigs of basil, oregano - 2 pcs.;
- vinegar - 15 ml.
Preparation
Fry the garlic slices in hot olive oil, and when they start to smell, add half rings of sweet onions and simmer for a couple of minutes. Now mix the contents of the dish with the chopped peppers, reduce the heat and simmer the vegetables in oil for about 20 minutes. Mix the vegetable base with the tomatoes and aromatic herbs, bring the sauce to a boil and simmer the vegetables for about an hour. Season the peppers with salt and pour in the vinegar.
Roasted peppers with garlic and tomatoes can be served both hot after cooking, or chilled as a snack.
Moldavian fried pepper
The Moldovan technology for making peppers is strikingly different from the one we are used to. In its framework, peppers are not cooked along with the rest of the ingredients, but fried separately and served with tomato sauce.
Ingredients:
- sweet pepper - 1.1 kg;
- tomatoes - 560 g;
- carrots - 115 g;
- vegetable oil - 240 ml;
- onions - 260 g.
Preparation
Chop the onions and carrots and divide the tomatoes into medium-sized cubes. Leave the peppers intact and only slightly prick at the tail.
Salt the onions with the carrots, add the tomatoes and simmer all together until the sauce is smooth. Season it and touch the peppers.
Heat some oil in a skillet and add bell peppers. Fry each of the peppers whole until the skin is golden brown. Chill the fruit slightly and peel gently, being careful to maintain integrity.
Place the onion roast in the tomato in the center of the dish, and place the whole roasted peppers on the sides.
Roasted pepper recipe for the winter
Ingredients:
- sweet pepper - 1.1 kg;
- a handful of dill greens;
- garlic;
- salt, sugar;
- vinegar.
Preparation
Brown the sweet peppers on all sides, covering the dishes with a lid during frying so that the walls of the peppers soften.
Chop the garlic finely. Place a layer of peppers in a jar, sprinkle with chopped dill and garlic, repeat layers. At the very end, add a teaspoon of salt and sugar, pour in the same amount of vinegar (based on a 500 ml jar). Pour boiling water over everything to the top of the can and roll up.
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 fast, it is remarkably tasty and vitamin help. In addition to the fact that I put the peeled and finely chopped in plastic bags in the freezer, I prepare fried peppers with sauce from the remaining peppers - I learned from the Moldovans when I lived in Moldova, as they say now, in Moldova.
After placinta and mamalyga, they have the most revered summer and autumn food. Only peppers are fried whole in summer kitchens - you can't get away with chaos and oil splashes. I decided to experiment.
Recipe for sliced sweet peppers with Moldavian sauce
She peeled the seeds from the peppers, cut them into eight parts, washed them, let them drain and put them, having previously salted them, in a frying pan with boiling oil.
Over medium heat, stirring occasionally, fry until a significant decrease in volume and until clearly roasted - this gives the peppers an inexpressibly appetizing smell.
While the peppers were roasting, I cut the onions and leeks into half rings and put them salted in another pan in boiling oil for sautéing. After about five minutes, she poured fresh red tomatoes grated on a coarse grater into the sauté (tomato sauce can be used) and brought the sauce to readiness over low heat. By the end of stewing the sauce mass, I added salt, sugar, a little ground black pepper, a bay leaf, which immediately after being ready to be removed from the sauce, trying to make it optimal for taste.
Put the finished peppers on a dish, pour them with hot sauce and cool before serving. They can be eaten hot, but they will not have that exceptional aroma of fried peppers. The appetizer is incomparable even for a lean table, even for meat dishes at a feast.
Ingredients for Pepper Sauce:
- large fresh sweet peppers - 15 pieces;
- vegetable oil for frying peppers -3-4 tablespoons;
- fresh tomatoes 4-5 pieces (for the sauce);
- onion - two large onions;
- leeks - 0.5 stems;
- vegetable oil - 3-4 tablespoons;
- salt, sugar, black pepper - to taste, bay leaf - 1 leaf.
Perhaps the most traditional Moldovan dish is mamalyga. It is a kind of thick porridge that is cooked from corn flour and eaten with hominy with your hands. It is served with fried fish, fried pork or stewed chicken in a white sauce. Cheese and muzhdy (garlic sauce based on vegetable oil and vinegar) are also served with this dish.
Something I was a little distracted from the declared dish. Let's go back to our fried peppers. To prepare them, we need:
INGREDIENTS
- Bulgarian pepper 1 kg.
- Tomatoes 500 gr.
- Carrots 1 piece
- Bulb onion (large) 1 piece
- Vegetable oil 300 ml.
- Salt to taste
PREPARATION
First of all, peppers and tomatoes must be washed and wiped dry. Cut the tomatoes into medium 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 the cauldron and let it warm up properly, then immerse a few peppers in 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 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 tomato frying. 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 onion with carrots and simmer until the liquid evaporates, stirring occasionally. Stewed vegetables, 2 - 3 minutes before removing from the stove, salt to taste.
Peel the cooled down, trying not to tear off the tails and put in a deep plate in a circle, with the tails out. Put the stewed tomatoes with onions and carrots in the middle of the plate.
