Peppers-fricassee style (Piperchi) from Carpathia: Food from the Heart of Romania (page 135) by Irina Georgescu

  • sage
  • dill
  • thyme
  • tomato paste
  • cheddar cheese
  • cherry tomatoes
  • peppers
  • tomato passata

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apollonia on March 24, 2021

    We enjoyed this; the cheddar was an interesting addition. Like Lepa, I served with a crusty bread, which I think it benefited from. I knew the eggs as directed wouldn't be done enough for my liking, so I did some hard scrambled on the side, which was nice.

  • Lepa on July 30, 2020

    This is delicious! We ate it with crusty bread and loved it. The sauce is similar to shakshuka but the chedder cheese mixed in gives it a lovely creaminess.

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