Slow Cooker Peperonate Kitfort KT 2010

Category: Cold meals and snacks
Kitchen: italian
Slow Cooker Peperonate Kitfort KT 2010

Ingredients

Bulgarian pepper 800 g
Bulb onions 1 PC
Tomato paste 3 tbsp. l.
Odorless vegetable oil 3 tbsp. l.
Salt 1 tsp
Oregano dry 1 tsp,
Dry herbs of italian cuisine pinch
Red vinegar 1 tbsp. l.
Olive oil 2 tbsp. l.
Parsley, chopped 2 tbsp. l.
Garlic 2 teeth
Dry, ground garlic 0.5 tsp

Cooking method

  • I put in the bowl of the slow cooker
  • 3 tbsp. l. tomato paste
  • 3 tbsp. l. odorless vegetable oil
  • 1 tsp dry oregano
  • 1 tsp salt.
  • 0.5 tsp dry ground garlic
  • A pinch of ground black pepper
  • Then I cleaned washed and cut thinly
  • 1 onion and 800 g bell pepper (regular thin-walled pepper)
  • She mixed everything in a bowl, covered and cooked for 3 hours on MIN mode.
  • (I mixed once after 2 hours, but I could have left it.)
  • Before turning off the device, I measured the temperature in the bowl. It was 99 ℃ at the wall, and 89 ℃ in the center of the bowl.
  • Then I mixed in a small bowl
  • 2 tbsp. l. olive oil
  • 1 tbsp. l. red wine vinegar 6%
  • 2 cloves of garlic, grated
  • 2 tbsp. l. finely chopped parsley
  • a pinch of dry herbs from Italian cuisine
  • I put the finished pepper in a salad bowl, seasoned with an oil-vinegar mixture, mixed. She gave me an hour to stand and eat.
  • The taste is delicate, pleasant, different from the usual LECH-like stewed peppers. The pepper is soft, but not boiled at all; it retained its entire shape and did not lose color either.
  • I served the finished peperonata on top of the ciabata.

The dish is designed for

4 servings

Time for preparing:

3 hours

Cooking program:

MIN

Note

The recipe from the book THE NEW SLOW COOKER, the author's text for a 6.5 L slow cooker, I translated into the topic * Kitfort slow cooker temperature table *, page 10., and here I told how I cooked with my changes in a small slow cooker, which did a great job with this task.

brendabaker
Slow Cooker Peperonate Kitfort KT 2010
Gaby
Oksana, delicious pepper and delicious description. You need to be awarded the title, for example, "queen of slow brewing."
brendabaker
Gaby,
Vika, thank you very much, I am so pleased
Deana
brendabaker, to bookmarks!

Quote: Gabi
You need to be awarded the title, for example, "queen of slow brewing."
I support!

Did it! Really very gentle it turns out, I didn't even expect it, I was not ready, which is so gentle. An interesting alternative to lecho, I like it. One change - my vinegar was from white wine, do you think it affects the taste? And spoons are too many for me, next time I will put less.
brendabaker
Deana,
Dina, I think it doesn't matter if the vinegar is 6%. Try another one with apple, maybe by the way rice will do.
(I try to buy German, as it is the most neutral of all.)
Next time, let the pepper sit in the refrigerator overnight, the taste will become softer than the freshly seasoned one.
Jenealis
I decided to close the peperonata for the winter, I really like the taste! Spun one and a half portions, I will enjoy it in winter, thanks
Olga 61
Quote: Jenealis

I decided to close the peperonata for the winter, I really like the taste! Spun one and a half portions, I will enjoy it in winter, thanks
Wai. I just wanted to write. Sitting in the kitchen Preparing everything for lecho. I decided to look ... well, vaaaaasche straight into the topic. Thank you.




Quote: Jenealis

I decided to close the peperonata for the winter
[/ quote]

But when to add vinegar?
Jenealis
Olga, vinegar at the very end so as not to evaporate
win-tat
Oh, this is so delicious!
The second time I added 3 small eggplants and instead of the 1st 2 onions, it turned out superb!
Only I pour in the dressing with vinegar after 2 hours from the start of cooking and extinguish the remaining hour with it.
After a night in the refrigerator, when it is infused, it is generally gorgeous, I really liked the consistency, not in porridge, but with a crunch.
This is the first time with only pepper
Slow Cooker Peperonate Kitfort KT 2010
And this is with eggplant
Slow Cooker Peperonate Kitfort KT 2010
Oksana, thank you very much for the recipe, everything is so simple, and the result is a great snack!
brendabaker
win-tat,
Tatiana is healthy, I translated this recipe, cooked it .... and realized that it was NECESSARY to share it. So she shared.
liliya72
brendabaker, Oksana, it's right that she shared - an excellent recipe! I do it all the time (sorry, the peppers are running out), but next year I plan to roll them into jars.
Tatiana, I will definitely add eggplants, we love them very much.
Girls, thanks for the recipes and tips!
win-tat
Quote: liliya72
sorry the peppers are running out
Lily, vooot, this thought does not let me go either, too late I came across this recipe.
And with eggplant, just a meal, be sure to try.
Piano
Quote: liliya72

brendabakersorry, the peppers are running out

I wonder how it will be from the frozen? They are fried perfectly, the impression is like fresh, monolithic in a pan and in 30 minutes and defrosted and fried.
SvetaI
brendabaker, Oksana, thanks a lot for the recipe!
I don't have such a beast as a slow cooker, but there is Shteba, in which dishes for slow cookers are excellent.
I made it almost according to the recipe, as far as it is possible for me.
Peppers turned out to be only 400 grams, the rest is eggplant, thanks win-tat for the idea.
I pre-cooked the tomato paste in oil, it tastes better for me. Then I added the rest and set it to 90 degrees for 3 hours.
Everything was perfectly cooked, not boiled, but it was not tough either.
A very tasty snack for every day and for a festive table. It looks a little darker than in your photo, apparently due to the sautéed tomato paste and a large amount of eggplant.
Yes, I also added sugar, 1 hour. l. when cooking and 1 tsp. when refueling. I always do this if there is a lot of acid - tomato paste, eggplant, vinegar. If the peppers are sweet, you don't have to add them, but I had so-so.
brendabaker
SvetaI,
It would be nice to take out a separate recipe with eggplants, so as not to get lost. The idea to add eggplant is just brilliant
OlgaGera
.
mamusi
Girls, did anyone cook it in Kitenysh 205?
Share the mode - time, pliiiz.
Now I have a baby (except for 213 Kit).
I managed only pea soup in the night, and in the morning Hercules porridge.
Here I want to tangle Peperenat tomorrow! Just a little, a little, one for myself for a test ...
In the presence of 4 peppers and one eggplant.
Something like this...
OlgaGera
Put.
And then the peppers and buckles are dying. Too lazy to do something ...
Out of gag. Fried tomato paste and one onion. The second was used as raw materials.
I do not like herbs Italian, Provencal, etc. because of thyme. It smells like tires to me.
I put my favorite khmelisuneli and different salts - nut, pomegranate.
mamusi
OlgaGera, and put it in which big device?
I want to do in Malipus ...
Probably need less time ...
OlgaGera
Quote: mamusi
in which big device?
oval, not the largest. I don't remember the number)))
I don’t bother with time. I don’t think it takes less time in a small saucepan. There, and the heating area is smaller. the layer of vegetables is larger. Need to try. 1.5 passed, it only gurgled on one side. I don't think I can do it at 3 o'clock





Tucked in, carried away in the cool, until tomorrow.

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