Piperchi târgăsite with eggs and telemea | Dobrogean brunch
(0)
25 min
Quick
Sezamo
O rețetă tradițională dobrogeană de un gust desăvârșit: ardei kapia căliți domol în unt și ulei până devin dulci și fragezi, scăzuți într-un sos aromat de roșii bine coapte și usturoi, îmbogățiți cu telemea cremoasă de vacă și ouă proaspete gătite la tigaie. Un brunch cald, rustic și reconfortant, savurat din plin cu pâine proaspătă.
Ingredients
Preparation method
Preparing the vegetables
Wash the red kapia peppers, remove the stems and seeds, then cut them into thick strips of about 1.5 cm. Wash the tomatoes and finely dice them (or grate them, discarding the skins). Peel the garlic cloves and mince them finely.
Sautéing and making the sauce
In a large, deep skillet, heat the sunflower oil together with the butter over medium heat. Add the kapia pepper strips and sauté covered for 8-10 minutes, stirring occasionally, until they soften and start to lightly brown at the edges.
Add the minced garlic and chopped tomatoes to the peppers. Season with sea salt and ground black pepper (be careful with the salt, as the telemea also adds saltiness). Let everything simmer gently for 5-7 minutes, until the sauce reduces and becomes velvety and flavorful.
Chef's tip
For an authentic Dobrogean flavor, choose fleshy kapia peppers and very ripe, sweet garden tomatoes.
If you prefer scrambled-style eggs (scrob), you can beat the eggs in a bowl with the crumbled telemea and pour them directly over the sautéed peppers, stirring gently until reaching the desired texture.
15 min
Under an hour
