Ako zivite u Srbiji ili u nekoj od ex YU zemalja, i imate u kuci obican sporet ili smederevac, mozete ispeci paprike na ringli tj. plotni.
Bitno je da ih povremeno okrenete kad malo pocrne.
Ne brinite to malo crno ce se oljustiti a i ukus ce biti lepsi.
Koliko je vremena potrebno?
Zavisi od temperature. A i posle dve - tri paprike znacete i sami. Probajte.
Ako ne biste da vam se dimi kuca, mozete paprike ispeci u rerni.
Opet ce da dimi ali manje ๐๐
A pre nego sto se odlucite kako i gde cete peci paprike, idemo redom.
๐ถ๐ถ Kupovina paprike ๐ถ๐ถ
Crvene. Crvene i samo crvene. Silja. Paprika silja crvena. Najmekse su, najboljeg tj. najsladjeg ukusa, lako se ljuste i najpogodnije su za pecenje.
Cast izuzecima ๐๐
๐ถ๐ถ Priprema paprike za pecenje ๐ถ๐ถ
1. Oprati papriku.
2. Ako ima trulih ili napuknutih delova ocistiti.
3. Obrisati cistom kuhinjskom krpom.
4. Ne skidati peteljke i ne vaditi semenke.
Ostaviti paprike cele.
๐ถ๐ถ Priprema paprike pre odlaska u rernu ๐ถ๐ถ
5. Na pleh postavite papir za pecenje.
Nemojte koristiti alu foliju da ne bi pri velikoj temperaturi, na kojoj mora da se pece, da se ne bi kuvale, i da paprike ne poprime metalni ukus.
6. Poredjati paprike jednu do druge.
๐ถ๐ถ Pecenje paprika u rerni ๐ถ๐ถ
7. Rernu ugrejati na 230 C.
8. Staviti pleh sa paprikama.
9. Peci oko 20 do 35 minuta zavisno od vase rerne i debljine paprike.
Nakon 10.minuta okrenite paprike da bi se ravnomerno ispekle.
10. Kad odredjeni delovi malo pocrne, splasne paprika, puste sok i omeksaju, paprike su gotove to jest vreme je da je okrenete.
Pazite da se ne prepeku tj. ugljenisu.
Paprika treba da se ispece i sa druge strane iako se malo pekla dok je bila okrenuta na dole. Samo to vreme je sad krace.
Znaci posle 5 minuta je okrenite da vidite kako izgleda pa ako treba ostavite jos 5 ili vise minuta.
11. Izvadite paprike i stavite u kesu. Zavezite kesu.
Dok vi perete pleh ๐๐
๐ถ๐ถ Obavezno ciscenje pleha pre pecenja druge ture (ako je ima) ๐ถ๐ถ
11. Pleh se mora oprati jer paprike pustaju sok koji se lepi za pleh ako se pece vise puta.
12. Vrelom vodom i sundjerom. Ako zapne upotrebite zicu za sudje.
13. Obrisati pleh.
I sve ispocetka.
14. Staviti papir za pecenje.
๐ถ๐ถ Priprema paprika za ljuscenje ๐ถ๐ถ
15. Stavite kesu sa ispecenim paprikama u serpu. Poklopite.
16. Ostavite preko noci. Ili najmanje 2 sata.
Sto se bolje napare lakse ce se ljustiti.
17. Zatim oljustite ili ostruลพite paprike. Mozete ili prstima ili nozem.
Lakse je prstima.
Koลพa bi trebalo da sklizne odmah ako su paprike dobro peฤene.
๐ถ๐ถ Cuvanje paprika u frizideru ๐ถ๐ถ
18. Moลพete ฤuvati u hermetiฤki zatvorenoj posudi u friลพideru pet dana.
19. Papriku sa peteljkama mozete staviti ili u teglu ili dublju posudu. Preliti suncokretovim ili maslinovim uljem, posuti sa par cena belog luka (oljustenog i sitno seckanog).
Bitno je da paprike budu u potpunosti pokrivene uljem.
20. A mozete je iseckati i odstraniti peteljku i semenke. I sve ostalo je isto kao kod paprike sa peteljkom u koraku 19.
๐ถ๐ถ Pre zamrzavanja paprika ๐ถ๐ถ
21. Paprike posle ljuscenja obavezno stavite u frizider na 5 do 6 sati da se potpuno ohlade.
Ovako ce se manje led hvatati u zamrzivacu.
22. Spakovati paprike u kese i ostaviti u zamrzivac.
Zavisno za sta ih zelite koristiti posle odmrzavanja, paprike mozete zamrznuti ili sa peteljkama ili bez to jest ociscene od semenki. Mozete ih i iseckati ili ostaviti cele ako ih budete punili.
๐ถ๐ถ Nakon vadjenja iz zamrzivaca ๐ถ๐ถ
23. Paprike izvadite iz kesice i direktno staviti u jelo.
24. Odmrzavati u posudi u frizideru - ako ih punite, przite ili meljete za sos.
If you live in Serbia or in one of the ex YU countries, and you have an ordinary stove or Smederevac at home, you can roast peppers on the stove.
It is important to turn them occasionally when they turn a little black.
Don't worry, the little black will peel off and the taste will be better.
How long does it take?
It depends on the temperature. And even after two or three peppers, you will know for yourself. Try it.
If you don't want your house to smoke, you can roast peppers in the oven.
It will smoke again but less ๐๐
And before you decide how and where you will roast the peppers, let's go in order.
๐ถ๐ถ Buying peppers ๐ถ๐ถ
Red ones. Red and only red. Banana peppers. Red banana peppers. Romano is good too. They are the softest, the best. They have the sweetest taste, are easy to peel and are best suited for roasting.
Cast with exceptions ๐๐
๐ถ๐ถ Preparing peppers for roasting ๐ถ๐ถ
1. Wash the peppers.
2. If there are rotten or cracked parts, clean them.
3. Wipe with a clean kitchen towel.
4. Do not remove the stems and do not take out the seeds.
Leave the peppers whole.
๐ถ๐ถ Preparing peppers before going to the oven ๐ถ๐ถ
5. Place baking paper on the tray.
Do not use aluminum foil, so that at the high temperature, at which it must be baked, they do not cook, and the peppers do not acquire a metallic taste.
6. Arrange the peppers next to each other.
๐ถ๐ถ Roasting peppers in the oven ๐ถ๐ถ
7. Heat the oven to 230 C.
8. Place the pan with peppers.
9. Bake for about 20 to 35 minutes, depending on your oven and the thickness of the peppers.
After 10 to 15 minutes, turn the peppers so that they are evenly roasted.
10. When certain parts turn a little black, the peppers release their juice and soften, the peppers are ready, that is, it's time to turn them over.
Make sure they don't over roast, i.e. they become too black.
The pepper needs to be roasted on the other side as well, even though it was slightly roasted when it was facing down. Only that time is shorter now.
So, after 5 minutes, turn it over to see how it looks, and if necessary, leave it for another 5 or more minutes.
11. Take out the peppers and put them in a bag. Tie the bag.
While you wash the tray. ๐๐
๐ถ๐ถ Mandatory cleaning of the tray before baking the second round (if there is one) ๐ถ๐ถ
11. The tray must be washed because the peppers release juices that stick to the tray if baked several times.
12. Clean with hot water and a sponge. If it gets stuck, use a dish wire.
13. Wipe out the baking sheet.
And start all over again.
14. Put baking paper on it.
๐ถ๐ถ Preparing the peppers for peeling ๐ถ๐ถ
15. Place the bag with the roasted peppers in a saucepan. Cover.
16. Leave overnight. Or at least 2 hours.
The better steamed peppers the better they will peel.
17. Then peel or scrape the peppers. You can do this with your fingers or a knife.
It's easier with your fingers.
The skin should slide right off if the peppers are well roasted.
๐ถ๐ถ Storing peppers in the fridge ๐ถ๐ถ
18. You can store them in an airtight container, closed container, in the refrigerator for five days.
19. You can put the peppers with stems in a jar or a deep container. Pour sunflower or olive oil over them, sprinkle with a few cloves of garlic (peeled and finely chopped).
It is important that the peppers are completely covered with oil.
20. And you can chop it and remove the stem and seeds. And everything else is the same as with the pepper with the stem in step 19.
๐ถ๐ถ Before freezing peppers ๐ถ๐ถ
21. After peeling, be sure to put the peppers in the refrigerator for 5 to 6 hours to cool completely.
In this way, less ice will be trapped in the freezer.
22. Pack the peppers in bags and leave them in the freezer.
Depending on what you want to use them for after thawing, you can freeze the peppers either with or without stems, that is, cleaned of seeds. You can also chop them or leave them whole if you are going to stuff them.
๐ถ๐ถ After removing from the freezer ๐ถ๐ถ
23. Take the peppers out of the bag and put them directly in the pot or frying pan.
24. Defrost in a container in the refrigerator - if you are stuffing them, frying them or grinding them for sauce.
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