Cand vine vorba de bucataria romaneasca, ingredientele proaspete si pline de aroma sunt la ordinea zilei. Astazi, va prezint o reteta traditionala care imbina gustul intens al ardeilor copti cu dulceata rosiilor si gustul picant al condimentelor. Mancare de ardei copti cu rosii si usturoi. Aceasta idee este perfecta pentru zilele de post sau pentru cei care doresc o optiune vegetariana satioasa si plina de savoare. Este o reteta simpla, dar rezultatul este un festin pentru papilele gustative.

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INGREDIENTE (pentru 6 portii)

• 1 lingura ulei de masline
• 1 ceapa alba mare
• 250 grame rosii cherry
• 300 grame ardei copti
• 350 grame rosii in sos tomat
• 1/2 capatana usturoi
• 1 lingurita cimbru
• 1/4 lingurita condimente Arabiatta sau fulgi de chilli
• 2 linguri patrunjel verde
• 50 ml apa
• Sare

Incepem prin a pregati legumele. Curatam ceapa si o taiem in jumatate apoi in felii foarte subtiri. Taiem rosiile cherry in jumatati sau sferturi, in functie de cat sunt de mari si ardeii copti in fasii late de 1 cm.

Incalzim o tigaie si adaugam o lingura de ulei de masline. Adaugam apoi ceapa, un praf de sare si 50 ml apa. Inabusim ceapa timp de 10 minute, la foc mediu, adaugand apa daca mai este necesar. Cand ceapa devine sticloasa si usor moale, adaugam rosiile cherry si conserva de rosii in sos tomat. Condimentam cu sare, cimbru si condimente Arabiatta sau fulgi de chilli. Gatim la foc mediu, amestecand ocazional timp de 20 de minute.

Adaugam apoi ardeii copti impreuna cu sucul lasat de acestia si mai gatim timp de 10 minute la foc mediu. La final dam deoparte de pe foc si adaugam usturoiul zdrobit si patrunjelul verde.

Mancarea de ardei copti cu rosii si usturoi se serveste calda sau rece, simpla in varianta vegetariana de post, cu mamaliga sau ca si garnitura la friptura sau peste la gratar.

Detaliile video ale retetei:

Daca v-a placut reteta de Mancare de ardei copti cu rosii si usturoi, va invit sa incercati si:

English version

Roasted Pepper Stew with Tomatoes and Garlic

When it comes to Romanian cuisine, fresh and aromatic ingredients are the order of the day. Today, we present a traditional recipe that combines the intense flavor of roasted peppers with the sweetness of tomatoes and the spicy taste of seasonings. Roasted Pepper Stew with Tomatoes and Garlic. This idea is perfect for vegetarian days or for those who want a hearty and flavorful vegetarian option. It’s a simple recipe, but the result is a feast for the taste buds.

INGREDIENTS (for 6 servings)

• 1 tablespoon olive oil
• 1 large white onion
• 250 grams cherry tomatoes
• 300 grams roasted peppers
• 350 grams tomatoes in tomato sauce
• 1/2 head of garlic
• 1 teaspoon thyme
• 1/4 teaspoon Arabiatta spices or chili flakes
• 2 tablespoons fresh parsley
• Salt
• 50 ml water

Start by preparing the vegetables. Peel the onion and cut it in half, then into very thin slices. Cut the cherry tomatoes into halves or quarters, depending on how large they are, and the roasted peppers into 1 cm wide strips.

Heat a pan and add a tablespoon of olive oil. Then add the onion, a pinch of salt, and 50 ml of water. Simmer the onion for 10 minutes over medium heat, adding water if necessary. When the onion becomes translucent and slightly soft, add the cherry tomatoes and the canned tomatoes in tomato sauce. Season with salt, thyme, and Arabiatta spices or chili flakes. Cook over medium heat, stirring occasionally for 20 minutes.

Then add the roasted peppers along with the juice they have released and cook for another 10 minutes over medium heat. Finally, remove from the heat and add the crushed garlic and fresh parsley.

The Roasted Pepper Stew with Tomatoes and Garlic is served hot or cold, plain in the vegetarian fasting version, with polenta or as a side dish to grilled meat or fish.

If you liked the recipe for Roasted Pepper Stew with Tomatoes and Garlic, we invite you to try a Melitzanosalata, a Pan-fried halloumi with baked peppers and dried tomato pesto or a Eggplant Salad with Baked Peppers and Tomato Chutney.

ENJOY OUR RIDE!

• Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti
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• Supa crema de rosii si toast cu branza
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