Tocana cu ardei copti si naut – comfort food de vara, cu gust mediteranean si textura catifelata!Ai o conserva de naut si nu stii ce sa faci cu ea? Tocana asta e solutia salvatoare: simpla, cremoasa si plina de gust. Ardei copti, sos de rosii bine legat si branza moale peste tot – e genul de mancare care pare sofisticata, dar se face cu ce ai deja in camara.

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 2 portii)

• 1 conserva de 400 g naut, scursa si clatita
• 2 ardei copti
• 5–6 rosii bine coapte
• 2 catei de usturoi 1 lingura ulei de masline
• 1/2 lingurita condiment Arabiatta (optional, pentru un plus de picant)
•  2 fire busuioc verde
• 50 g branza cremoasa (de preferat cu textura moale)
• Sare dupa gust

Incepem cu sosul – sufletul mancarii. Incingem uleiul de masline intr-o tigaie adanca si adaugam usturoiul tocat marunt. Il calim rapid, 20 de secunde, doar cat sa devina aromat, apoi punem ardeii copti taiati cubulete.

Dupa 2–3 minute, cand legumele incep sa se imbine frumos, adaugam rosiile taiate grosier, sare, condimentul picant (daca folosesti) si frunzele de busuioc. Lasam sa fiarba la foc mic spre mediu aproximativ 40 de minute. Mai amestecam din cand in cand, si daca sosul scade prea tare, completam cu putina apa. La final, sosul trebuie sa fie moale, legat si parfumat.

Adaugam nautul scurs si clatit si mai lasam totul pe foc inca 15 minute, cat sa se imprieteneasca aromele si sa devina un tot delicios.

Presaram deasupra busuioc proaspat tocat si branza cremoasa, care se va topi usor peste tocana fierbinte. Se serveste cu paine crocanta sau chiar cu mamaliga prajita.

Detaliile video ale retetei:

Daca v-a placut reteta de Tocana cu ardei copti si naut, va invit sa incercati si:

English version

Roasted Pepper & Chickpea Stew

Roasted Pepper & Chickpea Stew – Summer comfort food with Mediterranean vibes and a silky texture! Got a can of chickpeas and no idea what to do with it? This stew is the ultimate fix: simple, creamy, and packed with flavor. Roasted peppers, a rich tomato sauce, and soft cheese melting on top – it feels fancy, but it’s made with pantry staples.

INGREDIENTS (for 2 servings)

• 1 can (400g) chickpeas, drained and rinsed
• 2 roasted red peppers
• 5–6 ripe tomatoes
• 2 garlic cloves
• 1 tbsp olive oil
• ½ tsp Arrabiata seasoning (optional, for a spicy kick)
• 2 sprigs fresh basil
• 50g creamy cheese (preferably soft and spreadable)
• Salt to taste

Start with the sauce – the soul of this dish. Heat olive oil in a deep skillet and sauté the finely chopped garlic for about 20 seconds, just until fragrant. Add the diced roasted peppers and cook for 2–3 minutes until everything starts coming together.

Add the coarsely chopped tomatoes, a pinch of salt, your spicy seasoning (if using), and the basil leaves. Let everything simmer over low to medium heat for about 40 minutes. Stir occasionally, and if the sauce thickens too much, just add a splash of water. The result should be soft, rich, and deeply aromatic.

Now stir in the chickpeas and let it all bubble gently for another 15 minutes, so the flavors can get cozy with each other.

Top with freshly chopped basil and generous dollops of creamy cheese. It’ll melt slightly into the stew, creating the perfect bite.

Serve hot with crusty bread or even some grilled polenta for a rustic, satisfying meal.

If you enjoyed this Roasted Pepper & Chickpea Stew, be sure to check out Roasted Pepper Stew with Tomatoes and Garlic, Roasted Red Pepper Hummus or a Tuna, Beans and Roasted Peppers Salad.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere