Recipes with aivar, from pasta to risotto

Aivar, the pink pepper unfold you will discover down the condiments aisle within the grocery store, is North Macedonia’s greatest stored secret.

Made by charring the massive Balkan pepper over a hearth till its pores and skin blisters and turns black, its smoky flavour lends itself nicely to a variety of dishes.

Whereas it’s historically enjoed merely as a part of a meze board with freshly made bread and a choice of cheeses and antipasti, it can be stirred into pastas and risottos, baked with eggs or used as a marinade for meat.

The probabilities are infinite, however listed here are some ideas from North Macedonia-based aivar model Pelagonia and chef Keiron George.

Sourdough with aivar, whipped feta and olive oil roasted tomatoes

Serves: 4

Substances:

200g of Greek feta

2 heaped tbsp pure yoghurt

½ garlic clove, minced

60ml olive oil

1-2 tbsp lemon juice

250g blended cherry tomatoes

1 tbsp chopped herbs (I used oregano and thyme)

4 tbsp Pelagonia Aivar

4 slices sourdough, toasted

Methodology:

1. In a meals processor, blitz the feta with the yoghurt and garlic. With the blade spinning, drizzle in ½ of the olive oil and the lemon juice. Hold within the fridge till required.

2. Preheat the oven to 180C/fuel 4. In a baking tray, toss the tomatoes in the remainder of the olive oil, a superb pince of salt and pepper and the chopped herbs. Roast for 15-20 minutes till the tomatoes burst and start to color.

3. To assemble, unfold some whipped feta onto every slice of toast. Spoon 1 tbsp of Pelagonia Aivar on every and high with the roasted tomatoes. Sprinkle with salt flakes and garnish with just a little thyme.

Roast garlic and aivar spaghetti with herby lemon breadcrumbs

Serves: 4

Substances:

1 bulb garlic

2 tbsp olive oil

½ 314g jar Pelagonia Aivar

300g dried spaghetti

For the breadcrumbs:

1 massive slice of sourdough, toasted

½ lemon, zest solely

½ small pack parsley

Methodology:

1. Preheat the oven to 180C/fuel 4. Slice the very high of the bulb of garlic and drizzle with just a little olive oil. Wrap in tin foil and roast within the oven for 30-40 minutes till the cloves are gentle and candy, permit to chill barely.

2. Blitz the toasted bread in a meals processor with the lemon zest, herbs and remaining olive oil. Put aside.

3. Warmth a big pan of salted water and prepare dinner the spaghetti in keeping with package deal directions.

4. In the meantime, warmth the Pelagonia Aivar in a pan and squeeze in your complete head of roasted garlic, discarding the skins. Warmth gently and blend nicely.

5. As soon as the pasta is cooked, utilizing tongs, switch to the sauce and blend to coat. Doing this as a substitute of draining the spaghetti allowed among the cooking water to make the dish extra “saucy”. Switch to plates or a big platter and sprinkle with the breadcrumbs.

Aivar risotto with wild mushrooms

Serves: 4

Substances:

3 tbsp olive oil

1 massive onion, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, crushed

180g arborio risotto rice

125ml dry white wine

1L sizzling rooster or veg inventory

200g wild mushrooms

3 sprigs thyme, leaves eliminated

25g grated parmesan, plus additional to serve

40g unsalted butter

½ 314g jar Pelagonia Aivar

Methodology:

1. Place a sautè pan or casserole over medium warmth, add 2 tbsp olive oil and fry the onion and celery till softened. Add the garlic and rice and blend for a number of minutes till the rice begins to grow to be translucent. Add within the white wine and bubble till absorbed.

2. Regularly add the inventory to the pan and stir till absorbed by the rice. Repeat including ladle after ladle, stirring frequently till the rice is tender and creamy, with just a little little bit of a chew, this may take round 15 minutes. Verify for seasoning – if you happen to’re utilizing a inventory cubes, they could be a little salty, so bear that in thoughts.

3. In the meantime, in a big frying pan, warmth the remaining oil and sautè the mushrooms till browned and tender. Add within the thyme, a knob of butter and season.

4. Add within the grated parmesan, the remainder of the butter and Pelagonia Aivar to the risotto and stir till integrated. Serve the risotto topped with mushrooms and shavings of parmesan.

Recipes by Keiron George. Pelagonia Aivar, together with Sizzling Aivar and different meze, is obtainable at Waitrose and Sainsbury’s shops throughout the UK, and is quickly coming to Co-op. For inspiration and recipes, try their web site, right here.