When the peak of the growing season arrives for Moldovan bell peppers, every city and village smells of fried peppers. I think there’s no Moldovan who can pass by this summer food with indifference. I would classify the smell of fried peppers as one of our traditional smells.
Personally, I prefer red peppers, because they are fleshier and more flavorful. Red peppers look good on the plate, when paired with green ones. I like them baked, while my mother prefers them fried. According to my mother, they’re tastier that way and she also likes the sound of sizzling peppers in hot oil.
AuthorNata AlbotCategoryMain Course, VegetarianDifficultyIntermediateWhen the peak of the growing season arrives for Moldovan bell peppers, every city and village smells of fried peppers. I think there’s no Moldovan who can pass by this summer food with indifference. I would classify the smell of fried peppers as one of our traditional smells.
Wash the peppers and fry them in a frying pan with oil (take care, as the hot oil may splash) or bake in the oven having previously sprinkled them with cooking oil.
Once fried, sprinkle the peppers with vinegar and cover with a lid for about half an hour. That way, they’ll peel easier.
Oh, and don’t forget to pierce the peppers and get rid of all the liquid trapped inside.
You can eat them seasoned with salt and pepper, a slice of rye bread, sheep’s cheese and fresh garlic, or you can add on top some diced ox-heart tomatoes and scallions and sprinkle heavily with sunflower oil.
You can also make a delicious stew, as the one in the picture here. For that you’ll need to sauté the onion, the shredded carrots and some diced tomatoes. If you prefer a sourer stew, don’t use carrots. Let it cook with the lid on until all the liquid evaporates and the stew becomes thicker. Season with salt and pepper and pour it over the fried peppers.
Ingredients
Directions
Wash the peppers and fry them in a frying pan with oil (take care, as the hot oil may splash) or bake in the oven having previously sprinkled them with cooking oil.
Once fried, sprinkle the peppers with vinegar and cover with a lid for about half an hour. That way, they’ll peel easier.
Oh, and don’t forget to pierce the peppers and get rid of all the liquid trapped inside.
You can eat them seasoned with salt and pepper, a slice of rye bread, sheep’s cheese and fresh garlic, or you can add on top some diced ox-heart tomatoes and scallions and sprinkle heavily with sunflower oil.
You can also make a delicious stew, as the one in the picture here. For that you’ll need to sauté the onion, the shredded carrots and some diced tomatoes. If you prefer a sourer stew, don’t use carrots. Let it cook with the lid on until all the liquid evaporates and the stew becomes thicker. Season with salt and pepper and pour it over the fried peppers.
Notes
For more seasonal and traditional recipes see my cook book EAT LIKE MOLDOVANS.