In what comes next I will reveal as I used you another recipe that is specifically Romanian. This is called stuffed peppers.
Stuffed peppers, like highly seasoned forcemeat balls (mititei), meat cabbage (sarmale) or minced meat croquette (parjoale)
are very common to traditional meals.
I learned to cook stuffed peppers from my mother, and during the time I found a few little secrets that make this food
to taste great. In my opinion what greatly matters in preparing the stuffed peppers are two things: the meat used and
how to prepare the
filling. From experience I learned that only beef should be used to prepare the minced meat and
pork or mixed beef plus pork meat must be avoided since the filling should be as little fat as possible.
Fat stuffed Peppers have a fishy taste not at all pleasant. As for stuffing, stuffed peppers are prepared by many people
by simply mixing at cold in the minced meat of the other ingredients (bread, onions, rice, broth).
I tried it myself and have as a result some stuffed peppers that taste of rice
and felt they were too sour.
If you want to prepare a quality dish follow my advice in preparing the filling: sauté the onion in oil until it becomes glassy
then add finely grated carrots, chopped peppers and rice and mix continuously.
When this is done add a little tomato juice or broth and let simmer 5 minutes, stirring from time to time.
Sidestep the composition from heat to cool. And one last trick I learned over time: if you feel the peel of the peppers taste bitter
even after they are ...
