Ciao, welcome back to my blog!
Today I am sharing with you how to make delicious stuffed bell peppers soup.
It is a fusion recipe that combines Italian and Romanian culinary traditions and it made me reflect on the fact that our culture is very similar after all.
Romania was a colony under the Romanian Empire for centuries, hence the name of the nation. So, even if they were deeply affected by East European and Turkish influences after the fall of the Roman Empire, they still have a strong Latin background.
It is visible in their language and vocabulary (some words are the same and they are still using Latin declension in the grammar) as well as in their cuisine.
There is an almost identical version in the Italian traditional cuisine that doesn't include lovage or Levisticum officinale.
If you are not familiar with lovage, below you can find some valid reason to start including it in your everyday recipes:
"Lovage is a perennial plant that is easy to cultivate because of its hardy properties. It belongs to the same family as carrots, parsley, and dill. The dark-green leaves of the lovage plant resemble cilantro and Italian parsley in shape and colour, and its stalks are often compared to celery stalks (in appearance and, to a lesser extent, in flavour). Lovage has a very strong odour and tastes warm and aromatic.
Lovage may work as a diuretic due to an action called “aquaretic.” This means that the herb can stimulate urination (and help flush the bladder and kidneys by increasing urine output) without the loss of vital electrolytes (such as sodium).
The plant is also thought to contain a soothing agent called eucalyptol, which may help to reduce irritation in the lungs and promote healing of some types of respiratory disorders (such as pleurisy)." - source: article from Very well health
-Homemade ragu' sauce
-6 bell peppers
-1 white onion
-a small bunch of fresh dill
-a small bunch of fresh parsley
-3 tbsp of extra virgin olive oil
-a small bunch of lovage leaves
-3 bay leaves
-Half teaspoon of salt
-A pinch of pepper
-Start washing the peppers and cut the tops (but keep aside for later), then scoop out the seeds.
-Chop thinly the onion, the fresh dill and parsley and add them to a large pot with 2 generous spoons of olive oil and let it fry for 2-3 minutes until the onion is golden and soft.
In the meantime, peel the carrot and chop them into small pieces. Do the same with one of the potatoes while the other has to be sliced (not too thin).
-Put the bell peppers in the pot and stuff them with the ragu' sauce. Add a slice of potato on the top of each pepper, then close it with its own natural "lid" that you previously set aside.
-In order to keep the peppers standing, add the carrots and potatoes cubes on the side where there is space. Add the lovage and bay leaves too.
-Cover the pot with a lid and let it cook for 5 minutes.
-Put the kettle on and when the water is hot, pour it gently in the pot with the peppers to almost completely cover them. Season with salt and pepper.
Cover the pot with the lid and let it cook at low heat for an hour.
-The stuffed bell peppers are now ready!
Serve them in a nice bowl with its broth + a slice of toast or sourdough bread with some salted Lurpark butter spread on it. Heaven!
It is such a delicious comfort food recipe for the cold months!
It is definitely more substantial compared to a regular soup, but it doesn't exceed in calories.
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Check out another of my Romanian recipes: