Ardei Umpluți cu Brânză la Rece
Ardei Umpluți cu Brânză la Rece·(ar-DAY oom-PLOOTS koo BRIN-zuh lah REH-cheh)
Cămara Copilăriei
This isn't a hot meal. The secret to the filling's firm bite is a marriage of sharp sheep’s milk cheese and sweet farmer’s cheese, bound together with softened butter. Modern recipes take shortcuts with cream cheese, but butter sets the filling into a firm, rich paste, allowing you to slice the peppers into perfect, colorful stained-glass rings—so grab a standard box grater, unwrap a block of supermarket feta, and start stuffing a cold bell pepper.
Ingredients
- mini sweet bell peppers1 lb
- sheep's milk feta block6 oz
- farmer's cheese4 oz
- unsalted European butter3 tbsp
- fresh dill1 large bunch
- scallions2 med
- hard-boiled egg yolk1 large
- black pepper1/4 tsp
Method
- 01
Hollow out the mini peppers.
Slice the stem end off each pepper and use an espresso spoon or your pinky finger to gently scrape out the seeds and white ribs, taking care not to puncture the walls.
- 02
Mash the cheeses and butter into a textured paste.
In a medium bowl, grate the feta using the large holes of a box grater. Add the farmer's cheese, the incredibly soft butter, and the mashed egg yolk. Using a sturdy fork, mash everything together relentlessly until it forms a unified, creamy, but slightly rustic paste.
- 03
Fold in the aromatics.
Stir in the fresh dill, scallions, and black pepper. Taste for seasoning; the feta usually brings enough salt to the party, but adjust if necessary.
- 04
Pack the cheese tightly into the peppers.
Using a small spoon, scoop the cheese mixture into each hollowed pepper. Use the handle of the spoon to pack it all the way down to the tip, ensuring there are no air bubbles.
- 05
Chill the stuffed peppers for at least one hour.
Do not skip this step. The cold solidifies the butter, locking the cheese matrix in place so it won't smear when cut.
- 06
Slice into rounds and serve.
Using a sharp, non-serrated knife dipped in cold water, slice the peppers crosswise into 1/2-inch thick rounds. Serve cold alongside crusty sourdough, cured meats, and a crisp weeknight pilsner.
Notes
Never use pre-crumbled feta.
Pre-crumbled cheese is coated in anti-caking agents that will completely ruin the creamy texture of the spread. Always buy a solid block packed in brine.
The egg yolk is the grandmother's secret.
While modern variations skip it, mashing a hard-boiled egg yolk into the cheese adds an incredible velvetiness and richness that elevates standard American supermarket dairy to taste like the homeland.
From Cook Romanian in America.