Roasted Kapia pepper (Corno di toro) or bell pepper with sour cream sauce. It is a well-known and appreciated recipe in Romania, but it has a few little secrets that make the difference. Here's how it turns out delicious.
Ingredients 4 servings:
• 600 g of Corno di toro peppers, roasted and cleaned
• One large onion or two smaller ones (200 g)
• 3 tablespoons oil
• 300 ml of chicken or beef stock
• 150 g sour cream 15% fat.
• A tablespoon of flour (25-30 g)
• 4 large cloves of garlic
• A few sprigs of fresh thyme
• 2 large diced tomatoes - more precisely 300 g
• Salt
• And ground black pepper
Cut 600 g of roasted and cleaned peppers, in suitable strips. 600 g of roasted peppers are obtained from ~ 1.2 kg of fresh peppers. You have all the details on how to cook and clean peppers in the recipe for roasted pepper salad. Link at the end.
We cut the onion, not very small. If you have discomfort due to the consumption of cooked onions, the solution is very simple. After cutting it, wash it very well under a stream of cold water. It will no longer give burns. The same goes for eating raw onions in salads.
We prepare the tomatoes. If they are well ripe, they can be peeled very easily with a knife, but it is not a mandatory step. Then cut the pulp into cubes.
We take a cooking pot and heat it over low to medium heat. Then add the oil and chopped onion. It is full of water, from washing, which is very good, because this way it cooks stewed. Keep on the stove for 7-8 minutes, or until it becomes soft and glassy. Then add only 2 large cloves of garlic given through the press. Cook for a few seconds until they release their flavor, then add the roasted peppers with their juice.
Immediately after, add the degreased chicken stock. You can also use brown beef stock. If you need a recipe for chicken stock, I will publish one these days, and the brown beef stock, already exists on the channel and I will leave a link for it at the end.
In case you do not have time stock, use water. Wait for it to boil and cook for 2-3 minutes.
Fermented sour cream. There are 3 very important things to mention about it:
• It is important not to put too much sour cream in the dish because it takes on the taste and loses its freshness given by the baked pepper. 150 g for this recipe is enough, do not add more. However, if you want, you can add more sour cream when served.
• Second, do not use too fatty sour cream. The most suitable is sour cream with 15% fat.
• And thirdly, before use, it should be mixed with a little flour, because, unlike cream, it tends to split when added to hot food. Flour prevents that.
Therefore, mix the sour cream with flour and add directly to food. Stir immediately. Boil for 2-3 minutes, then add the diced tomatoes.
Season with salt and pepper to taste. I added about a teaspoon of salt and half a teaspoon of ground black pepper. Add the last 2 cloves of garlic, pressed.
We put garlic during cooking but also at the end, because the taste of cooked and fresh garlic are different and the food will be much better, when it benefits both.
We add a few fresh thyme leaves, which go great with roasted peppers and the food is ready.