Host recipe: Maschi’s Marinated Bell Pepper Salad

Discover Viennese host Maschi’s delicious recipe for a Balkan-style marinated bell pepper salad.


Maschi

What is your signature dish that you cook at your Eatwith experience? Is there a story behind it?


Bell pepper salad

 My guests love my marinated bell-pepper salad. The salad is from my mom’s kitchen, she prepared it a lot because it’s so aromatic and colorful. The recipe is of Romanian origin, but this salad is served in all the Balkan countries.

Ingredients:

Serves 8

5 large red peppers or a mix of red and yellow

For the marinade:

  •       2 tablespoons apple cider vinegar
  •       2 tablespoons mild white wine vinegar
  •       Salt and sugar to taste
  •       2 cloves of garlic
  •       Some chilli flakes

Directions:

 For the preparation, rinse the peppers briefly under cold water and dry well. Turn on the grill in the oven. 

Cover a baking sheet with aluminum foil and fold the edges of the foil slightly upwards, to keep the juice that will escape for later.

Put the peppers side by side under the grill and keep an eye on them, as the skin will soon have dark spots.

Turn the peppers clockwise every 3-5 minutes until the skin looks quite burnt. Be careful! It can get very hot. 

Take the baking sheet with the peppers out of the oven, fold the aluminum foil over the peppers immediately, close well and let this little package cool for 1/2 hour. Then you can easily remove the core and peel off the skin. It is best to work over a bowl with a sieve on top, so that no juice is lost and the seeds and skin remain in the sieve. 
Cut the peppers into broad strips. Salt each strip well to slightly soften the natural sweet taste, and alternate garnishing with thinly sliced garlic and a little (or as much as you like!) chilli flakes, on a flat dish. 

Make a marinade with vinegar, the slightly oily juice of the peppers, olive oil, sugar, and a little water. Heat this marinade in the microwave and pour over the slices of peppers.

The marinated peppers should rest in the fridge for one night before being served with crispy challah bread or baguette. Once chilled, these marinated peppers remain fresh for several days, making it worthwhile to prepare twice as much!

Maschi's table

Maschi has lived all over the world and her experiences have great reviews on TripAdvisor. If you’re in Vienna, don’t miss checking out one of her many delicious events! 

No Comments Yet

Leave a Reply

Your email address will not be published.