Pepper rattunda. A simple recipe

Many people know this unusual sort of pepper . It occurs quite often, but not everyone knows about its features. Red, yellow and green fruits of unusual shape, reminiscent of a small pumpkin, have an original, slightly bitter taste. But still it is one of the varieties of sweet pepper. Dishes from the fruits of this plant are also very special. Pepper ratunda allows housewives to create new culinary creations.

Description

This sort of pepper has round, slightly flattened fruits. Their flesh is very fleshy and tender. Pepper ratunda sweetish, with light notes of honey. However, if it is compared with ordinary varieties, it is more acute. This is a special flavor, which can not be called very burning. Compare this vegetable with paprika. Pepper rattunda is a good addition to various sauces, dishes from meat and vegetables. From it you can cook many different culinary masterpieces. In addition, it is very useful for the body and has a beneficial effect on the circulatory system.

Marinated Rathunda

Fruits of pepper are excellent for pickling. In winter, they can be used in cooking other dishes, for stuffing or simply as a delicious snack. Pepper ratunda, marinated in a pour, is very delicate and fragrant. For cooking, take 5 kilograms of pepper, 200 grams of good honey, one liter of wine vinegar, 100 grams of sugar, laurel leaf, black pepper and fragrant and 70 grams of salt. We take ripe and undamaged fruit, cleanse them from seeds and pedicles and rinse them in cold water. Pepper pods should remain intact. Then put a pan of water on the fire, and when the liquid boils, place the pepper in it for one minute. Then take the fruits and put them in cold water. In advance we prepare container for salting. Pepper rattunda, the preservation of which - a simple process, it is better to marinate in liter jars. We stack scalded fruits in jars and pour hot marinade. For its preparation add to one liter of water all the remaining ingredients (honey, salt, sugar and spices). We close the container and store it in a cool place.

Adjika

To cook this dish, you should take a more sharp variety of pepper. For cooking, you need to take a kilogram of seeded pepper rattunda, a kilogram of tomatoes, 4-5 pods of hot pepper, a large spoonful of salt, a glass of peeled garlic cloves, a large spoonful of sugar, a glass of vegetable oil and four large spoons of vinegar. Grind the minced garlic into a separate bowl and set aside. After that, we also do the same with peppers and tomatoes. Add to them salt, sugar and vegetable oil. We put the container with the workpiece on the fire. After 15 minutes after the boiling of the contents, add crushed garlic and vinegar. We boil the adzhika for another 5 minutes, pour it into the prepared cans. If you do not know how to close the rattan pepper, then this is the best option. Simple and fast.

Pepper rattunda in tomato

This gravy is very reminiscent of lecho, only the taste is more saturated, with a light otrinka. For cooking, take 10 good fruits of pepper rattunda, 4 medium-sized carrots, two onions, half a liter of tomato juice and salt and sugar to taste. Pepper is purified from seeds and stems. You can remove and peel, after pribrating the fruit with boiling water. The remaining vegetables are also cleaned and prepared. Then we cut the pepper into strips, onions - half rings, and carrots three with a grater. Lightly fry all the vegetables in separate containers. In a saucepan pour tomato juice and put into it fried vegetables. Salt and sugar add to taste, trying gravy. Cook the pepper for about 15 minutes, and then spread it into the prepared cans. Capacities are closed only after sterilization. Pepper ratunda in tomato is very delicate and delicious.

Stuffed Rattan

This dish came to us from the Moldovan cuisine. Pepper rattunda in oil with vinegar and spices is an excellent snack for any occasion. For cooking, you need to take a kilogram of pepper, 200 grams of onions, a kilogram of apples, 100 grams of vegetable oil, 40 grams of sugar, one and a half teaspoons of salt, 50 milliliters of vinegar (9 per cent), 30 milliliters of water, 4-5 peeled garlic cloves, Sweet pepper, fresh parsley, laurel leaf and a little lemon juice. First, we clean the pepper from the seeds and stems, leaving the pods whole. Apples three with a grater and sprinkle with lemon juice, so they do not turn black. Onions cut into small cubes. Mix these two products and stuff this mass of pepper. Carefully put it in a saucepan, stuffing up. Put the garlic and parsley in the free space between the peppers. Separately we prepare marinade. Mix the water with oil, vinegar, salt and sugar. Add spices to the marinade and fill them with stuffed peppers. We put the pan on the fire, which after boiling is reduced. Stew the dish for about 30-40 minutes, cover the pan with a lid. During the cooking, the pepper will release the juice, and the liquid will become larger. This dish can be served to the table immediately after preparation. But you can also prepare pepper rattunda for the winter. Recipes for its preparation are not complex, and blanks will help in the cold season. Put the stuffed pepper into the jars and pour the marinade. Close the containers with covers and put them in a cool place.

Pork ribs with rattunda

The combination of pork and sweet aromatic pepper rattunda makes it possible to cook a fantastic dish. Take a kilogram of pork ribs, three peeled garlic cloves, three good peppers, a spoonful of vegetable oil, a small spoonful of mustard seeds, 2-3 leaves of laurel, a glass of boiling water, salt and pepper. Pork ribs are washed, dried, divided into portions and rubbed with spices. Garlic crushed, and pepper cut into small strips. We put the meat in a suitable container and add to it grain of mustard, vegetable oil and garlic. Also we put the chopped pepper and mix everything, so that all the ingredients are distributed evenly. We put the workpiece in a suitable deep container for baking and add a laurel leaf, which must be broken into pieces. We pour a glass of boiling water, cover the dish with foil, in which we make holes, and put it in the oven. Bake at 200 degrees for an hour. 10 minutes before the foil is ready to remove, allowing the dish to blanch. If you want the ribs to turn out fried, then add half the glass.

Rattunda with aubergines

How else is a vegetable such as pepper rattunda prepared for the winter? Recipes, tried by the hostesses, are all good. Among them can be noted canning of pepper rattunda with eggplant. As you know, these two vegetables perfectly combine, and as a result you get a tasty, fragrant dish. For cooking, you need to take three kilograms of pepper and eggplant. Vegetables are cleaned and cut into large pieces. Separately, you need to prepare a marinade. To do this, mix 250 grams of sugar, half a liter of vegetable oil, 400 grams of vinegar and one and a half liters of water. We put this mixture on fire, put a laurel leaf and salt to taste. When the marinade boils, put the vegetables in it and cook them almost to the full. The main thing is that the eggplant and pepper are not digested. Then we spread vegetables in cans, adding to each one a clove of crushed garlic. Eggplants and pepper lightly tamped. Then we roll the jars with lids and send them to a cool place after cooling down.

Roasted pepper in marinade

This recipe is suitable for all sorts of pepper, but if you use a rattunda, then the taste is more saturated. This appetizer will decorate even the festive table. Pepper is pre-cleaned of seeds, washed and cut into four parts. Then each part is fried on both sides in vegetable oil. We spread the pepper into a separate cup and make refueling. Garlic cut with straws, carrots three with the help of a grater for cooking dishes in Korean, and chopped parsley with a knife. Mix all the ingredients. We put pepper in prepared cans, alternating layers with dressing from vegetables, up to the top. Then we prepare marinade. Pour a liter of water into the pan and add a large spoonful of salt and two large spoons of sugar. When the marinade boils, pour the cans of pepper and vegetables. Sterilize the workpiece for about 7-10 minutes and close the containers with covers. We store in a cool place.

Conclusion

Pepper ratunda, the preservation of which - a fairly simple matter, gives any dish an unusual taste. Although he is a relative of ordinary sweet pepper, but his flesh has unusual notes, which are appreciated by cooks. It is great for workpieces for the winter and fits well with other vegetables and meat. Give your dishes new colors and taste!