Rusic lunch
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Nice mate, bread looks decent. too. It should be sweated/reduced down more than that though, until the peppers break down and turn much softer. And to aid that process, cut the peppers into strips, not chunks:)
The idea is that they're cooked slowly on a low heat, for about an hour, with occasional stirring in between. However, that only applies if you don't prefer it less cooked, as you've just done.
What matters most is how *you* like it, but if you want it to be more like a real peperonata, then slow and low for an hour, which will intensify all those lovely flavours!:cool:
Marco.
i fancied some chunks, although they were cooked enough for me. some of the smaller bit mingled with the toms and onion. the recipe said 25/30 mins i think, but i might try more,
it was very nice. the bread was gluten free tho.
i even put a little red wine in lol
Lol - nice one. Look, the main thing is what YOU like the taste of most and enjoy. When Del makes it, she cooks is slowly for an hour on a low heat and the result is more like a pulp, although the skin still retains some 'bite'.
Traditionally, it should look like this: https://www.196flavors.com/peperonata/
But as I said, it's down to what you prefer. Either way though, it's damned good!:)
Marco.
yeah, there is plenty left so i will cook it a bit further . cheers.Quote:
Originally Posted by Marco
No worries, mate. Let me know how you get on:)
Marco.
Gave them another 20https://uploads.tapatalk-cdn.com/202...f711af6169.jpgQuote:
Originally Posted by Marco
That's more like it. However, as I said, it's down to what you prefer. If you prefer them cooked more, then do it, if not, don't:)
Marco.
Meant to say, Roy, did you go to that Italian restaurant you mentioned? If so, how was it?:)
Marco.
Cod in tomato juice and chips with some beetroot sauce.
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