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Vilma Juodkazienė, IKI's food expert, presents the clbadic recipes and original stuffed vegetables and neglects their original story.
Stuffed Chicken – 19th Century Recipe Books
It is believed that pepper seeds from South America or Central America arrived in Europe roughly in the Middle Ages. While it's hard to tell when and where exactly the stuffed paprika was started, the food expert says that the best-known recipe for this dish is mentioned in 1896. published in the Boston Recipe Book [19659004] "If you want to make stuffed peppers according to a proven clbadic recipe, this is for you," says V. Juodkazienė.
Chopped pepper according to the Boston Recipe Book
You will need:
6 green peppers
100 g cooked rice
60 g fermented cooked milk
40 g stewed tomato
1 v. Melted butter
Minced onion juice
Salt and pepper to taste
Cooking:
Cut the upper part of the pepper into the stem. After removing the seeds, roast pepper about ten minutes. After leaving boiling water, let cool. Mix the pork, rice, stewed tomatoes, butter, onion juice puree and the desired amount of salt and pepper. Put the stuffings inside peppers. Place the stuffed vegetables in a frying pan, add half of the water and simmer over medium heat for about 45 minutes. Crazy!
Stuffed Tomatoes – An Attraction of Oriental Cuisine
Tomatoes are also commonly used in the preparation of stuffed vegetables. According to V. Juodkaziene, this dish is very popular in the Middle East.
"Turkey is one of the countries where tomatoes are filled with traditional cuisine, and they are also popular in Iran and Azerbaijan, and here, as in Turkey, stuffing is commonly used for stuffing ", – explains a specialist.
The recipes of these countries, according to a cooking expert, are distinguished by the abundance of spices, which make the dishes very aromatic.
"Cinnamon, parsley, even mint – it's only a part of additives that create an exceptional taste of dishes", – V. V. Juodkazienė.
Tomatoes stuffed with turkish
You will need:
6 c. š olive oil
1 large onion, finely chopped
1.25 cup short grain rice
Salt to taste
Black pepper to taste
2 years. š sugar
3 c. cedar nut
3 c. dried currants or raisins
1 large, finely chopped tomato without skin
1 a. cinnamon
0.5 a. ¨ pepper flavored
2 c. š fresh mint leaves, finely chopped
2 v. dill finely chopped
2 c. š Parsley
A little lemon juice
24 pcs. Small tomatoes
Cooking:
Heat the 3 tablespoons of oil in the pan and cook the chopped onions until they are soft. Add the rice and stir. Add 500 ml of water, add salt, pepper and sugar. Stir well and let simmer for about 20 minutes until rice overcoats. Stir in cedar nuts, dried currant or raisins, tomato, cinnamon, flavored pepper, mint, pepper, parsley, lemon juice and remaining olive oil. Then heat the oven to 190 degrees. Cut the top of the tomatoes, remove the seeds and peel. Prepare prepared tomatoes. Place the stuffed tomatoes in a large baking sheet and call the oven until the tomatoes are tender (about 15 minutes). If you notice tomatoes falling during cooking, remove them immediately from the oven. Serve the chilled tomatoes with yogurt in the garlic. Tasty
Stuffed Eggplant – Popular in Italy
Although eggplants are very popular in Turkey, Italians also like this vegetable. A food expert notes that the stuffed eggplant recipe is a common dish in many local restaurants.
"Many nations prepare stuffed eggplants, Lithuanians as well, but the countries of the Middle East and Italy have greatly improved the variations of these recipes." The stuffed eggplant in Italy s & ## 39, calls Melanzane ripiene.In Rome, eggplant is usually stuffed with mozzarella cheese, and in southern Italy it is minced meat, "- says V. Juodkazienė.
Eggplant Stuffed in Italian
You will need:
2 medium sized eggplants
2 v. š olive oil
1 big onion
4 heads of garlic
12 strawberries of semi-cherry tomatoes
50 g of green olives without stone
sheet of fresh basil of soup
125 g of mozzarella
crumbles
Cooking:
Preheat oven to 200 degrees. Chop onions, garlic, olives, basil leaves and chopped mozzarella with a piece of dice. Cut the eggplant lengthways and slide them. Then spray them with olive oil and season with salt. Place the prepared eggplant in the pan, cover the plate and bake for about 20 minutes. As long as the eggplant is cooked, cut off their flesh and place it in the soil. Heat the butter in the pan, add the onions and cook until they are softened. Then add the eggplant bark and cook even more. Then add the garlic and cherry tomatoes and cook for a few more minutes. Stir in olives, basil, mozzarella and a little salt. Once the eggplants have already been softened, remove them from the oven and reduce the heat to 180 degrees. Place the stuffing in the eggplant thin and sprinkle with breadcrumbs. Bake for 20 minutes until cheese is melted, and Baton crumbs are round. Serve with a fresh salad. Crazy!
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