Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the red bell peppers on a roasting pan and roast for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10-15 minutes.
4. Once the peppers are cool enough to handle, peel off the skin and remove the seeds. Cut the peppers into thin strips.
5. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
6. Add the chopped tomatoes, paprika, salt, and black pepper to the skillet. Stir well and cook for 5-7 minutes, or until the tomatoes are soft and the mixture is fragrant.
7. Add the roasted pepper strips to the skillet and stir well. Cook for an additional 5-7 minutes, or until the peppers are heated through.
8. Transfer the mixture to a blender or food processor and blend until smooth.
9. Return the mixture to the skillet and heat over low heat.
10. Add the crumbled feta cheese and chopped parsley to the skillet and stir well.
11. Cook for an additional 2-3 minutes, or until the cheese is melted and the mixture is heated through.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 170
Fat per serving: 11g
Carbohydrates per serving: 14g
Protein per serving: 5g
Substitutions for ingredients:
- Red bell peppers can be substituted with any other color bell peppers.
- Feta cheese can be substituted with goat cheese or queso fresco.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein-packed meal.
- Add a can of chickpeas or white beans for added fiber and protein.
- Use the roasted pepper mixture as a sauce for pasta or as a dip for vegetables.
Tips and tricks:
- To make peeling the roasted peppers easier, place them in a plastic bag and let them steam for 10-15 minutes before peeling.
- Use a high-quality olive oil for the best flavor.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter. Garnish with additional chopped parsley or crumbled feta cheese.
Garnishes:
Chopped parsley, crumbled feta cheese
Pairings:
Crusty bread, rice, or quinoa
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a simple green salad
Troubleshooting advice:
- If the mixture is too thick, add a splash of vegetable broth or water to thin it out.
- If the mixture is too thin, let it simmer over low heat until it thickens.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Caș Ardei is a traditional Romanian dish that originated in the Transylvania region. It is typically served as a side dish or appetizer.
Flavor profiles:
Savory, slightly sweet, smoky
Serving suggestions:
Serve hot as a side dish or appetizer.
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Region: Romanian