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The eggplants are placed on the baking sheet. Bake on all sides when they are ready, remove from the heat, leave to stand for 5-10 minutes, then clean the eggplant skin. I fried the peppers in a pan in a little oil, the tomatoes are grated, then they are passed through a special juice machine, so that the seeds cannot pass through.
Finely chop the onion and put it in a large saucepan, large enough to incorporate the whole composition. After the onion is golden, add the pre-chopped eggplant, the peppers that have been cleaned of the fried skin and also chopped.
So add the eggplant and pepper over the onion, and put in the oven. After about an hour, add the tomatoes and continue cooking in the oven.
Zacusca will need to incorporate about 1 liter of oil. Zacusca will be ready thinking there is no excess oil on top, grind well separately from all the garlic and add and also add 5 bay leaves.
Wash the mushrooms and rinse well and then chop them well and add them to the zacusca.
I left it in the oven for about 4 hours, after which I took the pan out of the oven and put the jars to be a little heated to fill them with zacusca.
After I filled the jars, I tied them with cellophane, and I put them in the marine bath, after boiling the water, leave it for another 20-30 minutes. Then take the pan off the heat and cover it with something that keeps it warm and put it in a cooler place, for example in the pantry.
It's a lot, but it's worth it, so you enjoy the special taste of winter zacusca.
Prepare autumn eggplant, tomatoes and mushrooms and look for fresh wild mushrooms in the markets. It will have a much better taste and aroma than zacusca in which cultivated mushrooms are added. A successful combination is the zacusca in which you add the pumpkin, as well as the previously cooked carrots. In Transylvania, a zacusca is made with eggplant, tomatoes, peppers and apples which is very tasty.
Peel an apple, grate it and squeeze the juice. And in Dobrogea, a zacusca with fish is prepared, be it catfish, carp or pikeperch. No eggplant is added to this zacusca, only tomatoes, donuts, carrots and the usual spices.
3 zacusca recipes inherited from our grandmothers
Recipe for Zacusca from Muntenia
If you prepare this variant of zacusca, you will discover how wonderfully the flavors can intertwine. Thus, along with the ubiquitous ingredients such as eggplant, donuts or onions, you will add an extra freshness, given by parsnips and celery.
Ingredients for Zacusca from Muntenia
1.5 kg of ripe eggplant
1.5 kg of onions
1 kg carrots
1/2 kg parsnips
1.5 & # 8211 2 kg kapia peppers and baked donuts
1 l broth
500 ml oil
Optional: celery (2 pieces)
Preparation time: 2 and a half hours - 3 hours
Christmas menu: 5 delicious recipes for children
How to prepare Zacusca from Muntenia
Step 1: Bake the eggplants on the flame
Step 2: You will peel the eggplants, while they are hot, removing the seeds as much as possible, you will then put them in a strainer, leaving them to drain (approx. 30 minutes)
Step 3: You will put the kapia peppers and donuts in the hot oven, after baking you will put them in a bowl, sprinkling salt on top of them. Leave the pot covered for 10-15 minutes and then peel it and remove the seeds
Step 4: Peel the onion, carrots, parsnips and celery, which you will then scald until they change color and become soft
Step 5: To save time, you will chop carrots, celery, parsnips in the food processor
Step 6: It is better to cut the onion with a knife, not to chop it in the robot, to make sure that it will harden better and will not leave water
Step 7: You will take care of the drained eggplants and chop them
Step 8: Heat the oil and harden the onion, carrots, parsnips, celery, kapia peppers and donuts, chopped eggplant
Step 9: After the vegetables drop, you will add over them the broth, the broken bay leaves, but also salt and pepper (to taste). You will let the zacusca boil and, from time to time, you will chew, using a wooden spoon, so that it does not stick. You will leave the zacusca on the fire until the oil rises on top
Step 10: The jars for zacusca will be placed on a tray and then you will put them in the oven for sterilization
Step 11: Pour the zacusca into sterile jars, put the lids on the jars and leave them in the oven on low heat for about 10 minutes
Zacusca recipe from Transylvania
The secret of the success of this type of zacusca is to choose fresh, young, long eggplants, which do not have many seeds, but also to grind onions and donuts as finely as possible. Also, if possible, you will cook the vegetables on the plate or on the grill so that they catch a slight smell of smoke.
Ingredients for Zacusca from Transylvania
6 kg of eggplant
2, 5 kg of donuts
1 kg onion
1-2 l broth
1 l oil
salt and pepper (to taste)
optional: 1 apple or 1 hot pepper
Preparation time: about 3 hours
How to prepare Zacusca from Transylvania
Step 1: Bake the eggplants on the flame, peel them while they are warm and place them on a sloping surface to drain well
Step 2: You will chop the eggplant, preferably with a plastic or wooden knife (contact with metal is not welcome, as it would blacken them)
Step 3: You will clean the donuts and onions and give them through the mincer or blender
Step 4: You will put the onion, donuts and eggplant to harden in the hot oil
Step 5: After the vegetables are reduced, you will boil them and pour over them the broth, salt, pepper, bay leaves and, depending on your preferences, you can proceed as follows: either you will boil an apple (for a taste sweeter), or you will put a hot pepper (for a spicy taste). Be careful to chew the zacusca constantly so that it does not get caught. Zacusca will remain on the fire until the oil rises to the top
Step 6: You will put the zacusca jars in the oven for sterilization
Step 7: You will pour the zacusca into jars and place them on a tray, putting them in the oven (preheated), over low heat, to catch a crust
Step 8: Extinguish the fire after 20-25 minutes, screw the lids of the jars and leave them to cool under a thick blanket
Zacusca recipe from Moldova
The uniqueness of this variant of zacusca is related to the presence of mushrooms. These are mushrooms found especially in Bucovina forests, remarkable not only for their fine texture, but also for their special taste (hazelnuts and meat). Do not hesitate and include mushrooms along with the vegetables usually present in zacusca to have at hand a zacusca meant to be not only to the liking of those who love meat (due to the consistency of mushrooms), but also vegetarians.
Ingredients for Zacusca from Moldova
5 kg of eggplant
3 kg donuts
3 kg onions
3 kg of peppers
600 ml oil
1.2 l tomato paste (diluted in 3 l water)
salt and pepper (to taste)
2 kg hribi
optional: bay leaves
Preparation time: about 3 hours
How to prepare Zacusca from Moldova
Step 1: The eggplants will be baked on the flame, then you will peel them while they are hot. Drain them and then chop them
Step 2: Bake peppers, donuts and onions. After they cool, you will chop them finely
Step 3: You will take a tuci to heat the oil. You will harden the vegetables (except eggplant and mushrooms), adding salt and pepper
Step 4: You will clean the mushrooms, wash them and chop them
Step 5: Boil the vegetable mixture until it boils and add the mushrooms over them
Step 6: You will dilute the tomato paste with water
Step 7: You will leave the ingredients to harden, you will put on them the diluted tomato paste
Step 8: You will let the composition boil, if you want you can add the bay leaves. The composition will be left on the fire until it starts to drop, and the oil will come to the surface. Now is the time when you can add the rest of the ingredients and the chopped eggplant
Step 9: Continue to leave on the fire until the vegetable mixture thickens even more and the fat is absorbed
Step 10: You will put the zacusca jars in the oven for sterilization
Step 11: Zacusca will be put in jars, you will put the lid on the jars and then put them in the water bath (about 25 minutes)
Eggplant zacusca - simple, traditional recipe known to few housewives
All housewives should know how to make eggplant zacusca. The homemade zacusca recipe below is an original one.
6 kg eggplant
one kg onion
2 kg of hot peppers
2 kg of peppers
2 kg tomatoes
500 ml oil
Method of preparation
These are the quantities I use. You can increase or decrease them depending on your preferences. The proportions of the ingredients are also indicative.
Who wants a more sour taste, can put more tomatoes or, if you have 2-3 eggplants or peppers more or less, do not change the success of the recipe.
I must specify that you can use only one kind of pepper. Also, according to everyone's taste and imagination, you can use any spices you want.
First, bake the eggplant and peppers on the hob, on an older plate or tray, on the stove, on the grill or in the oven.
Peel a squash, grate it and squeeze the juice.
Peel a squash, grate it and slice it. Pass the tomatoes through a mincer or blender, thus obtaining a thicker tomato juice. Drain the eggplants, chop them with a wooden knife.
After you have prepared all this, chop the onion finely or pass it through the meat grinder. Thus, it will no longer be fried, but will boil more in its own juice and oil.
In the bowl in which you want to prepare the zacusca (I use a stainless steel pot with a double base), heat the oil, put the onion in the stew and stir as often as possible. After about 20 minutes add the red juice obtained, mix and let it boil together for about 15 minutes.
Put the sliced peppers and chopped eggplant.
Simmer or put in the oven for about an hour.
Stir as often as possible so that it does not stick.
You can put the pot on a plate, so that it does not sit directly on the flame. Season with salt to taste and season.
Zacusca is ready when the oil rises to the top.
Put hot in washed and drained jars (I sterilize them in the oven for 30 minutes, at 100 degrees C).
While filling the jars, they must be placed on a sheet of metal so that they do not break.
Staple them with new lids and boil them in a bain-marie for 20 minutes after the water starts to boil. Based on the pot in which you place the jars to boil, put a kitchen towel.
The water in the pot must be preheated and must cover 3/4 of the height of the jars. Place the jars between the beds and let them cool gradually for 48 hours, then store them in the pantry or cellar.
Boil the fish in salted water and vinegar. If it foams, I throw it away from time to time. Stop boiling when the meat comes off the bone & # 8211 means it has boiled enough.
When it cools, remove the fish meat from the bone. No problem if there are still small bones. They have boiled long enough to soak when you combine the ingredients for the zacusca.
Chop the fish, either with a mincer or, more simply, by making it strip-by-strip with your hands. The second option is indicated if you want the larger pieces of fish to stay in the zacusca, to feel.
Meanwhile, bake and clean the peppers. Peel a squash, grate it and squeeze the juice.
Chop the onion, put the carrot on the large grater. Put the onion and carrot to harden in hot oil. When they have softened a bit, add the baked peppers cut into strips. Towards the end, add the chopped tomatoes. Season with salt and sugar.
Pour water over, mix and semi-cover the bowl with something. Let the vegetables simmer over medium to low heat until the sauce thickens. Add fish, vinegar, bay leaves, garlic.
Remove the bay leaves (otherwise you will have a bitter taste) and leave to cool. Put in jars and sterilize in a bain-marie for an hour.