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If you want to eat a delicious baked pepper stew, go to Durau.
In a beautiful autumn a few years ago, after we went down with a group from Ceahlau, exhausted and starving we were looking to eat somewhere in the resort.
Walking through the streets at one point, a smell of baked peppers invaded our nostrils. Walking and sniffing where the smell comes from. I came across a boarding house.
The menu included: Baked pepper stew specific to the area
You could not omit such a thing because not only the smell that came from the grill where in real time the peppers were blinking convinced us and maybe (?) Not even the hunger, but rather the curiosity that would be so specific to this area at a stew.
I didn't regret it, I even ordered the second day.
I reproduced it at home, it's good and bad. I urge you to go on Ceahlau and do not forget to go down to eat this dish.
Until then I will post the recipe, and I am waiting for you to compare it if you make it with the one over there
- 800 grams of Romanian peppers of different colors baked and peeled and seeds
- 3 tablespoons oil
- 2 onions, one white and one red, cleaned and cut accordingly or crescent (as you like)
- 4 well-ripened tomatoes chopped or grated with large mesh to remove the pellet
- 2 tablespoons full of sour cream
- 200-300 grams of goat cheese or bellows cheese
- salt to taste
- pepper to taste
- 1 bay leaf
- 1 teaspoon finely chopped thyme
- a tablespoon of properly chopped onion tails
Preparation time: less than 60 minutes
RECIPE PREPARATION Baked pepper stew in Durau:
Heat the onion until it becomes slightly coppery, add the tomatoes and leave for 5-6 minutes.
Add the sliced peppers (in winter you can use a jar of peppers made from autumn to the recipe jar you can find here), cover the pan and simmer for 10 minutes.
Add sour cream and thyme, mix and leave for another 4 minutes.
At the end we add the goat cheese broken into pieces or given through the grater with large mesh, we let the cheese melt.
Season with salt and pepper and garnish with fresh parsley or onion tails, as desired.
Serve hot immediately.
Be careful with salt, consider how salty the cheese is
If you want to go for consistency, use the juice that the peppers left after cleaning them.
Ideally associated with polenta