Traditional recipes

Mashed vegetables

Mashed vegetables


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First prepare the tomato juice on the special machine so that no seeds or peel remain. Bring the juice to a boil with 3 tablespoons of oil. Leave it to boil for about 4-5 hours, until it drops a little. Then leave to cool.

Bake the eggplants, I baked them in the oven wrapping each eggplant in foil. Then chop the eggplant on a wooden bottom with a wooden chopper, the eggplant is worked only with wooden utensils. Leave to cool in a sieve to drain well.

Bake the peppers and donuts on a baking sheet or on the stove. With the donuts I had big headaches because they bake very hard. After baking, the peppers and donuts are peeled and cleaned of stalks and seeds. Cut larger cubes.

While you are cooking your peppers and donuts, diced onions.

In a large cauldron or large pot, heat the oil a little and add the onion. Leave it on low heat so that the onion penetrates. I left the onion for about 30 minutes. Then add the eggplant, chewing continuously, then the peppers and donuts. I mixed them and put them in the oven over low heat, which was previously heated.

From time to time I would spin with a wooden spoon. When it started to boil I added salt and peppercorns. salt is added to taste, I put 2 tablespoons of wood with a tip.

Leave it to boil until the oil comes to the surface. I left a little more because I wanted it to penetrate better.

They stayed in the oven for about 11 hours. I didn't put honey because I didn't need it, my tomatoes were pretty sweet.

Zacusca is put hot in jars and I put a bay leaf on top.

It is served in winter, especially on fasting days.


Good appetite!


Cook eggplant zacusca with champignon mushrooms

Preparation time
Level
Servings

Ingredients

  • 2.5 kg of ripe eggplant
  • 3 kg of baked peppers
  • 3 kg mushrooms
  • 1 kg onion
  • 1 kg of tomato juice
  • salt, sugar and pepper to taste
  • thyme and marjoram
  • 500 ml of sunflower oil

Method of preparation

It should be mentioned that we weighed the eggplant and peppers after baking and after draining.

The pepper juice is not thrown away, it is used in zacusca, and the rest is good for soups or sauces.

So how do we prepare eggplant zacusca with champignon mushrooms?

Temper the chopped onion in oil until only it starts to change color slightly. We do not let it taste like a frying pan but only let it give off its aroma in the hot oil. Then sprinkle it with pepper juice and leave it on the fire until it is well penetrated.

Wipe the mushrooms well with absorbent paper towels, moistened with cold water. If the film comes off the top of the hats, we remove it.

We do not wash the mushrooms so as not to soak them with water.

Finely chop the mushrooms and add them over the onion. Mix them well on the fire and leave them until soft.

Add the baked and finely chopped peppers and the cooked and chopped eggplant. Mix the ingredients well on the fire, add a pinch of salt and a pinch of ground pepper and put the bowl of zacusca in the oven heated to 180 degrees.

Leave the eggplant zacusca with champignon mushrooms in the oven until the oil begins to rise to the surface.

If we find the composition too thick, add more juice from baked peppers.

When the oil rises to the surface, in about 3 hours, add spices and tomato juice.

Leave the zacusca in the oven for another 30 minutes, then take it out on a plate, let it cool and taste it.

Depending on the taste, we add salt, spices, but also a little sugar to adjust the acidity of the composition.

Sugar is not necessarily added to sweeten zacusca, but to regulate its acidity, but also because it is a good preservative.

I added 3 tablespoons of sugar to my amount of zacusca, but it also depends on how sweet the peppers and tomato juice are.

At least one tablespoon of sugar should be added to the zacusca, but if a tomato juice, broth, or paste with added sugar is used, this can be ruled out.

We put hot zacusca in sterilized jars, hot too. We screw the lids on and put the jars in the already hot oven, leaving them there until they cool down for good.

If we need the oven, we can wrap the jars in blankets.

I hope you find my eggplant zacusca recipe with champignon mushrooms useful!


Cook eggplant zacusca with champignon mushrooms

Preparation time
Level
Servings

Ingredients

  • 2.5 kg of ripe eggplant
  • 3 kg of baked peppers
  • 3 kg mushrooms
  • 1 kg onion
  • 1 kg of tomato juice
  • salt, sugar and pepper to taste
  • thyme and marjoram
  • 500 ml of sunflower oil

Method of preparation

It should be mentioned that we weighed the eggplant and peppers after baking and after draining.

The pepper juice is not thrown away, it is used in zacusca, and the rest is good for soups or sauces.

So how do we prepare eggplant zacusca with champignon mushrooms?

Temper the chopped onion in oil until only it starts to change color slightly. We do not let it taste like a frying pan but only let it give off its aroma in the hot oil. Then sprinkle it with pepper juice and leave it on the fire until it is well penetrated.

Wipe the mushrooms well with absorbent paper towels, moistened with cold water. If the film comes off the top of the hats, we remove it.

We do not wash the mushrooms so as not to soak them with water.

Finely chop the mushrooms and add them over the onion. Mix them well on the fire and leave them until soft.

Add the baked and finely chopped peppers and the cooked and chopped eggplant. Mix the ingredients well on the fire, add a pinch of salt and a pinch of ground pepper and put the bowl of zacusca in the oven heated to 180 degrees.

Leave the eggplant zacusca with champignon mushrooms in the oven until the oil begins to rise to the surface.

If we find the composition too thick, add more juice from baked peppers.

When the oil rises to the surface, in about 3 hours, add spices and tomato juice.

Leave the zacusca in the oven for another 30 minutes, then take it out on a plate, let it cool and taste it.

Depending on the taste, we add salt, spices, but also a little sugar to adjust the acidity of the composition.

Sugar is not necessarily added to sweeten zacusca, but to regulate its acidity, but also because it is a good preservative.

I added 3 tablespoons of sugar to my amount of zacusca, but it also depends on how sweet the peppers and tomato juice are.

At least one tablespoon of sugar should still be added to the zacusca, but if a tomato juice, broth, or paste with added sugar is used, this can be ruled out.

We put hot zacusca in sterilized jars, hot too. We screw the lids on and put the jars in the already hot oven, leaving them there until they cool down for good.

If we need the oven, we can wrap the jars in blankets.

I hope you find my eggplant zacusca recipe with champignon mushrooms useful!


Eggplant zacusca

Servings 8 jars / 1 recommended portion = 100gr.

I think the most beloved & # 8222something good & # 8221 to preserve for the winter is for the Romanians Mashed vegetables. My daughter is in love with zacusca, for several months she has been ordering me not to jump over zacusca this year (as I did last year). And as the will of the offspring is law, of course I made them at will as soon as all the ingredients met at the same time in my pantry, preparing a portion of eggplant zacusca.

Recipe of eggplant zacusca it is the most widespread and one of the most beloved. There are other varieties, such as green or dried bean zacusca and mushroom zacusca, which, I confess, I do not prepare at home, because they do not have much passage.

Well, going back to my zacusca recipe, it's a simple one, I would say it's a classic, I've been preparing it for years and it was also prepared by my mother and all my aunts. For a zacusca with a spectacular taste, it is essential to use quality ingredients and to give it due attention during preparation.


Eggplant zacusca ingredient:

  • 3 kg. eggplant (choose the ones with black and shiny skin, slightly fluffy to the touch)
  • 2 kg. of red peppers, preferably donuts, which are sweeter, but also go with kapia peppers or red bell peppers
  • 1 kg. of onions
  • 1 liter of tomato broth of suitable consistency (not paste)
  • 500 ml. of oil
  • 3-4 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper or 1 teaspoon peppercorns

Preparation of eggplant zacusca & # 8211 baking vegetables

1. If, in the case of peppers, they can be used for zacusca and raw, it is not possible to skip the baked eggplant. So this will be the first step: bake the eggplant on the grill, on the disc, on the hob, on whatever is possible. Just come in direct contact with a hot surface or a living flame. It is good to prick the eggplants before baking them to avoid accidents that can occur due to their explosion.

Bake the eggplant all around until the peel is charred in places and the core is soft. The ripe eggplants are removed in a strainer placed on top of a bowl in which to collect the bitter liquid that the ripe eggplants will leave. Cover with a lid, so they will steam and peel more easily. As soon as we can touch them with our hands, we peel them, without using water. I dig them out with a spoon from the shell and put them in a plastic strainer, so that the liquid drains well.

2. Returning to peppers: as I said, it is possible to make zacusca using raw peppers, given by car. In this case, however, it will take longer to cook zacusca. Also, the finished preparation will be harder to digest, containing the indigestible skin of the peppers. My recommendation is to cook the peppers as well, also through direct contact with a hot surface.

As soon as the peppers are cooked (their peel shows traces of carbonization all around) they are removed in a bowl with a lid. Let it steam there until it cools down enough to touch them, then peel them, removing the back and seeds.

Under no circumstances should water be used to clean baked eggplants and peppers. Wash the vegetables before cooking. After that, it is not advisable to come in contact with water because they will lose their good baking taste.

How to prepare ripe vegetables for zacusca

3. In the case of eggplant, the leaking liquid has nothing to look for in any preparation, being bitter. Instead, the liquid left by the baked peppers will be sweet and very tasty, so it can be stored. I do that.

Finely chop the eggplant with a non-metallic object (wood or ceramic), so as not to darken, which would affect the appearance. The peppers are passed through the mincer.

Zacusca preparation & # 8211 boiling

4. Put the onion through a mincer, just like baked peppers.

5. Put the onion, oil (all at once) and 1 teaspoon of salt in a pot that is placed on the fire (picture 1). Add salt from the beginning to extract the water from the onion. This will cause the onion to simmer, not to fry.
It is good that the pot in which the zacusca is cooked has a thick bottom and does not sit directly on the flame of the stove. I usually put a cast iron stove between the flame and the bottom of the pot.

7. Cook the onion until soft (about 7-8 minutes). Add the finely ground or finely chopped baked peppers (picture 2). Mix well and bring to the boil.

8. Add the chopped eggplant (picture 3).

9. Add the broth, pepper and bay leaves (picture 4). Mix well and reduce the heat. Cover the pot with a lid pulled aside, so that the steam can come out and the pot is covered. During boiling, the zacusca, being viscous, sprinkles everything around, so it is safer to have a lid.

10. Boil for 1 hour, during which time it is checked and mixed carefully every 10 minutes, insisting on the bottom. You can check zacusca even more often. No need to boil more, all the ingredients are already cooked. The peppers are baked, the eggplant as well, the broth boiled. Finally, the zacusca must have a homogeneous, pasty consistency (picture 5). Match the taste with salt and pepper and, if you want to emphasize the natural sweetness of peppers and onions, you can add a tablespoon of sugar.

Zacusca bottling

Zacusca is poured hot into sterilized jars, placed on a metal tray, so as not to crack. About how to prepare jars to preserve food over the winter I wrote more in the recipe for pear compote.

Close the jars with lids or staples checked, not to be deformed or rusted and to close tightly. Also, the lids must be scalded with boiled water. With the tray on which we placed the jars, we now put the zacusca in the preheated oven at 100 ° C for 1 hour. Then turn off the oven and let the jars cool completely in the oven, before storing them in the pantry. Another option would be to place the jars filled with hot zacusca in a nest lined with several layers of thick beds. Wrap them well and let them cool slowly.

Some details about the recipe

Finally, I would like to tell you that the quantities of this recipe are somewhat indicative. I mean, my aunts prepare the same zacusca recipe using 1 liter of oil, which I cut in half. It seemed a lot and useless, and the zacusca came out just as well with less oil. Also, if you expect more acidity from your zacusca, add a little extra broth. Nothing bad will happen, it will only be more bitter. If you have an eggplant in addition to the 3 kilograms indicated, do not leave it orphaned. Put it on too, as it will not adversely affect the recipe.

Also, if your taste feels the need to add to this preparation a spice in addition to the classic ones indicated, do not refrain from doing so. Keep the sense of proportion, however, adding a little, mixing well and tasting the zacusca after each tranche added. My inspiration is a little cumin powder in zacusca, for example: P, and no one has ever complained.


Eggplant zacusca ingredient:

  • 3 kg. eggplant (choose the ones with black and shiny skin, slightly fluffy to the touch)
  • 2 kg. of red peppers, preferably donuts, which are sweeter, but also go with kapia peppers or red bell peppers
  • 1 kg. of onions
  • 1 liter of tomato broth of suitable consistency (not paste)
  • 500 ml. of oil
  • 3-4 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper or 1 teaspoon peppercorns

Preparation of eggplant zacusca - baking vegetables

1. If, in the case of peppers, they can be used for zacusca and raw, it is not possible to skip the baked eggplant. So this will be the first step: bake the eggplant on the grill, on the disc, on the hob, on whatever is possible. Just come in direct contact with a hot surface or a living flame. It is good to prick the eggplants before baking them to avoid accidents that can occur due to their explosion.

Bake the eggplant all around until the peel is charred in places and the core is soft. The ripe eggplants are removed in a strainer placed on top of a bowl in which to collect the bitter liquid that the ripe eggplants will leave. Cover with a lid, so they will steam and peel more easily. As soon as we can touch them with our hands, we peel them, without using water. I dig them out with a spoon from the shell and put them in a plastic strainer, so that the liquid drains well.

2. Returning to peppers: as I said, it is possible to make zacusca using raw peppers, given by car. In this case, however, it will take longer to cook zacusca. Also, the finished preparation will be harder to digest, containing the indigestible skin of the peppers. My recommendation is to cook the peppers as well, also through direct contact with a hot surface.

As soon as the peppers are cooked (their peel shows traces of carbonization all around) they are removed in a bowl with a lid. Let it steam there until it cools down enough to touch them, then peel them, removing the back and seeds.

Under no circumstances should water be used to clean baked eggplants and peppers. Wash the vegetables before cooking. After that, it is not advisable to come in contact with water because they will lose their good baking taste.

How to prepare ripe vegetables for zacusca

3. In the case of eggplant, the leaking liquid has nothing to look for in any preparation, being bitter. Instead, the liquid left by the baked peppers will be sweet and very tasty, so it can be stored. I do that.

Finely chop the eggplant with a non-metallic object (wood or ceramic), so as not to darken, which would affect the appearance. The peppers are passed through the mincer.

Zacusca preparation - boiling

4. Put the onion through a mincer, just like baked peppers.

5. Put the onion, oil (all at once) and 1 teaspoon of salt in a pot that is placed on the fire (picture 1). Add salt from the beginning to extract the water from the onion. This will cause the onion to simmer, not to fry.
It is good that the pot in which the zacusca is cooked has a thick bottom and does not sit directly on the flame of the stove. I usually put a cast iron stove between the flame and the bottom of the pot.

7. Cook the onion until soft (about 7-8 minutes). Add the finely ground or finely chopped baked peppers (picture 2). Mix well and bring to the boil.

8. Add the chopped eggplant (picture 3).

9. Add the broth, pepper and bay leaves (picture 4). Mix well and reduce the heat. Cover the pot with a lid pulled aside, so that the steam can come out and the pot is covered. During boiling, the zacusca, being viscous, sprinkles everything around, so it is safer to have a lid.

10. Boil for 1 hour, during which time it is checked and mixed carefully every 10 minutes, insisting on the bottom. You can check zacusca even more often. No need to boil more, all the ingredients are already cooked. The peppers are baked, the eggplant as well, the broth boiled. Finally, the zacusca must have a homogeneous, pasty consistency (picture 5). Match the taste with salt and pepper and, if you want to emphasize the natural sweetness of peppers and onions, you can add a tablespoon of sugar.

Zacusca bottling

Zacusca is poured hot into sterilized jars, placed on a metal tray, so as not to crack. About how to prepare jars to preserve food over the winter I wrote more in the recipe for pear compote.

Close the jars with lids or staples checked, not to be deformed or rusted and to close tightly. Also, the lids must be scalded with boiled water. With the tray on which we placed the jars, we now put the zacusca in the preheated oven at 100 ° C for 1 hour. Then turn off the oven and let the jars cool completely in the oven, before storing them in the pantry. Another option would be to place the jars filled with hot zacusca in a nest lined with several layers of thick beds. Wrap them well and let them cool slowly.

Some details about the recipe

Finally, I would like to tell you that the quantities of this recipe are somewhat indicative. I mean, my aunts prepare the same zacusca recipe using 1 liter of oil, which I cut in half. It seemed a lot and useless, and the zacusca came out just as well with less oil. Also, if you expect more acidity from your zacusca, add a little extra broth. Nothing bad will happen, it will only be more bitter. If you have an eggplant in addition to the 3 kilograms indicated, do not leave it orphaned. Put it on too, as it will not adversely affect the recipe.

Also, if your taste feels the need to add to this preparation a spice in addition to the classic ones indicated, do not hesitate to do it. Keep the sense of proportion, however, adding a little, mixing well and tasting the zacusca after each tranche added. My inspiration is a little cumin powder in the zacusca, for example: P, and no one has ever complained.


Lucian Giușcă was 20 years in the Romanian Olympic shooting team. He was a European champion, he participated in the Olympics.

In the summer kitchen, all the medals from all the competitions in which he participated are crowded and, instead of honors, the two Olympic books. Yes, he represented Romania at the Olympics in Mexico (1968) and at the Olympics in Munich (1972). At the latter, one of his friends, an athlete from the Israeli Olympic team, was one of the few survivors of the terrorist attack on Jewish athletes.

The medals won by Lucian Giușcă during his life as an athlete. Photo: Raduly Laszlo

Also in the Kitchen, many huge pike heads hang on the walls: of the pike caught by him, the trophies are the proof of his life as a great fisherman, not to mention that he exaggerates, like any fisherman.

Pike heads, the trophies of a great fisherman. Photo: Raduly Laszlo

"I made good money before the Revolution and invested it in fishing gear."

Lucian Giușcă saw the opportunity of a profitable business from a very young age. People knew him as a "professor" because he was a professor of mechanics. However, in his free time he had a small business in the area about which nothing is specified clearly in the law: copying videotapes. He had six video recorders and made five copies at a time on a videotape. Being a walking man, he had left the country a lot with the Olympic Team, he had made friends, so he had easy access to movies. But the movies were in English. The find was to bring someone who had seen the film, who understood a little English and who was willing, for an hour and a half to tell the story of the film, then to record his voice while telling sequences from the film. "Translate word-for-word only & ltbuna hello & gt and & ltla goodbye & gt. The rest was the story of the movie", Says Giușcă laughing.

The business grew and the customers became more demanding, so at one point he found a kid, the daughter of a friend, who knew perfect English and translated much better and in detail. "And when I started recording the videotape, I also released the tape and that's how I pulled my voice over."

He made a lot of money from this business and at the same time, he also brought from abroad, from his travels, fishing accessories that he sold to his friends, passionate fishermen.

Now he does business in the garden, more precisely in the Garden of Paradise. Lucian Giușcă says that not a lot of money comes out, it arose from his need to have fresh and quality products, he made huge investments and now he sells to his friends what comes out of his hands. And what comes out is extremely tasty, and I can confirm that after tasting all the goodies I found in the summer kitchen of the house in Corbeanca that I visited at the beginning of October.

Photo: Raduly Laszlo


Goodies for the winter. How to prepare zacusca

There are few Romanian chambers that do not have jars full of zacusca over the winter. The tasty mixture of ripe eggplant and donuts is a tradition that many housewives respect. Learn to prepare it for the coming winter.

Almost all Balkan states have a local zacusca. In Serbia it is called Ajvar, and in Bulgaria it is called Lutenica. It is not the same in every corner of the country. Depending on the region, you will find zacusca with ghebe, fish, rice and carrots. About as many huts, so many habits and recipes. The basic ingredients are, however, the same: ripe eggplant, baked donuts, tomato juice, onion, salt, pepper and bay leaves.

It is best to cook the vegetables over a wood fire and boil the mixture in large quantities, because (say the housewives) this way the taste will be better. And the stove from the block does a good job, and a portion of a few kilograms of zacusca is as tasty as one boiled in a large boiler.

Ingredients (for 10-12 400ml jars):

  • 5kg eggplant
  • 3kg gogosari
  • 3kg capsicum pepper
  • 1kg onion
  • 2 liters of tomato juice
  • 1 liter of sunflower oil
  • salt, peppercorns, bay leaves, thyme

Bake eggplants, donuts and capsicums. You can do this, outside, on the grill or in the oven, in trays lined with aluminum foil. The difference will be the time when you will finish baking the whole amount.

Peel all the cooked vegetables, remove the tails and seeds and leave them in bowls to cool. Finely chop the vegetables either by hand or in a food processor and do not throw away the juice they leave.

Finely chop the onion and fry it in a large pot in the sunflower oil. When it turns golden and soft, add the chopped eggplant, donuts and capsicum and the juice left by the vegetables. Bring to the boil and simmer over medium to low heat for 20-25 minutes. Add tomato juice, bay leaves and thyme. Bring everything to a boil until the oil rises to the surface. Season with salt and pepper to taste, mix well and turn off the heat.

Preheat the oven to 170C. In the meantime, the zacusca will have cooled a bit. Pour it into the prepared jars and close them with a lid. Put the jars on a tray and put them in the hot oven. Leave them for an hour, then take them out and cover them with a thick towel.

It is said that zacusca gets better in taste only after a month, so put the jars in cool places and do not touch them for a few weeks.

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The eggplant zacusca recipe over 100 years old, which few housewives know!

This eggplant zacusca recipe with tomatoes and peppers is not a simple one, but the zacusca made after this recipe is by far the tastiest you have ever eaten, hence the fact that it has remained unchanged for 100 years.

The shops are full of different varieties of zacusca, but eggplant zacusca Homemade & icircn is the best. This one zacusca recipe of eggplant with tomatoes and peppers is not a simple one, and the zacusca made according to this recipe is by far the tastiest you have ever eaten.


Mashed vegetables

Zacusca was the method of the grandparents to preserve the vegetables gathered in autumn, after the first frost. The vegetables were left in the bush as much as possible, but when the first frost fell, it was a sign that they had to be gathered, as it was going to cool more and more. Because they didn't have refrigerated boxes and in the refrigerators of that time the freezer was like a shoebox, our grandmothers and mothers heated the grills to bake the vegetables, which ended up in the zacusca that they stored in the cellar / hut. This is how they used all the riches of the earth and had options for breakfast in the cold winters.

Nowadays, the habits have changed, we no longer look for the frost in the leaves to see if the weather is bad, we have refrigerated boxes, we no longer have huts and too little time for craftsmanship. However, because we like zacusca and not only, in the autumn bake vegetables (peppers, eggplant) and store them in bags in the freezer. That's how I ended up making zacusca in June.

  • 500 gr ripe eggplant
  • 500 gr baked capsicum peppers
  • 500 gr fresh mushrooms, cut into slices
  • 500 gr onion
  • 500 tomato paste
  • Bay leaf
  • Pepper
  • 1 tablespoon olive oil

It can easily be called recipe 500, I kept trying variants, but I stuck to it, the quantities being equal, I don't think it tastes too much pepper, eggplant or onion.

Finely chop the onion and put it in the pan with a tablespoon of oil and a little water (when baking I usually put 1/3, ie 1 tablespoon of oil with 3 tablespoons of water / soup). When the onion becomes glassy, ​​add the mushrooms and cook until the liquid is removed. Then put the other ingredients and keep on low heat, stirring constantly, until it drops and the onion no longer nibbles.

I used the slow cooker, more precisely, after I hardened the mushrooms, I let the mixture cool and I put it in the wonderful pot on slow, for 8 hours.


Eggplant zacusca ingredient:

  • 3 kg. eggplant (choose the ones with black and shiny skin, slightly fluffy to the touch)
  • 2 kg. of red peppers, preferably donuts, which are sweeter, but also go with kapia peppers or red bell peppers
  • 1 kg. of onions
  • 1 liter of tomato broth of suitable consistency (not paste)
  • 500 ml. of oil
  • 3-4 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper or 1 teaspoon peppercorns

Preparation of eggplant zacusca & # 8211 baking vegetables

1. If, in the case of peppers, they can be used for zacusca and raw, it is not possible to skip the baked eggplant. So this will be the first step: bake the eggplant on the grill, on the disc, on the hob, on whatever is possible. Just come in direct contact with a hot surface or a living flame. It is good to prick the eggplants before baking them to avoid accidents that can occur due to their explosion.

Bake the eggplant all around until the peel is charred in places and the core is soft. The ripe eggplants are removed in a strainer placed on top of a bowl in which to collect the bitter liquid that the ripe eggplants will leave. Cover with a lid, so they will steam and peel more easily. As soon as we can touch them with our hands, we peel them, without using water. I scoop them out with a spoon from the shell and put them in a plastic strainer, so that the liquid drains well.

2. Returning to peppers: as I said, it is possible to make zacusca using raw peppers, given by car. In this case, however, it will take longer to cook zacusca. Also, the finished preparation will be harder to digest, containing the indigestible skin of the peppers. My recommendation is to cook the peppers as well, also through direct contact with a hot surface.

As soon as the peppers are cooked (their peel shows traces of carbonization all around) they are removed in a bowl with a lid. Let it steam there until it cools down enough to touch them, then peel them, removing the back and seeds.

Under no circumstances should water be used to clean baked eggplants and peppers. Wash the vegetables before cooking. After that, it is not advisable to come in contact with water because they will lose their good baking taste.

How to prepare ripe vegetables for zacusca

3. In the case of eggplant, the leaking liquid has nothing to look for in any preparation, being bitter. Instead, the liquid left by the baked peppers will be sweet and very tasty, so it can be stored. I do that.

Finely chop the eggplant with a non-metallic object (wood or ceramic), so as not to darken, which would affect the appearance. The peppers are passed through the mincer.

Preparation of zacusca & # 8211 boiling

4. Put the onion through a mincer, just like baked peppers.

5. Put the onion, oil (all at once) and 1 teaspoon of salt in a pot that is placed on the fire (picture 1). Add salt from the beginning to extract the water from the onion. This will cause the onion to simmer, not to fry.
It is good that the pot in which the zacusca is cooked has a thick bottom and does not sit directly on the flame of the stove. Eu obisnuiesc sa pun o plita de fonta intre flacara si fundul oalei.

7. Se gateste ceapa pana se inmoaie (cam 7-8 minute). Se adauga ardeii copti macinati sau tocati fin (poza 2). Se amesteca bine si se da in clocot.

8. Se adauga vinetele tocate (poza 3).

9. Se adauga bulionul, piperul si foile de dafin (poza 4). Se amesteca bine si se reduce focul. Se acopera oala cu un capac tras la o parte, asa incat aburii sa aiba loc sa iasa dar si oala sa fie acoperita. In timpul fierberii, zacusca, fiind vascoasa, improasca totul in jur, asa ca e mai sigur sa aiba capac.

10. Se fierbe 1 ora, timp in care se verfica si se amesteca cu grija la fiecare 10 minute, insistand pe fund. Se poate verifica zacusca si mai des. Nu e nevoie sa se fiarba mai mult, toate ingredientele fiind deja gatite. Ardeii sunt copti, vinetele la fel, bulionul fiert. In final, zacusca trebuie sa aiba o consistenta omogena, pastoasa (poza 5). Se potriveste gustul cu sare si piper si, daca se doreste sa se accentueze dulceata naturala a ardeilor si cepei, se poate adauga si o lingura de zahar.

Imbuteliere zacusca

Zacusca se toarna fierbinte in borcane sterilizate, asezate pe o tava metalica, sa nu plesneasca. Despre cum trebuie pregatite borcanele pentru a conserva alimentele peste iarna am scris mai multe la reteta de compot de pere.

Se inchid borcanele cu capace sau capse verificate, sa nu fie deformate sau ruginite si sa inchida etans. Deasemenea, capacele trebuie oparite cu apa fiarta.Cu tot cu tava pe care am asezat borcanele, dam acum zacusca la cuptorul preincalzit la 100°C timp de 1 ora. Se stinge apoi cuptorul si se lasa borcanele sa se raceasca complet in cuptor, inainte de a le depozita in camara. O alta varianta ar fi sa asezati borcanele umplute cu zacusca fierbinte intr-un cuib captusit cu mai multe straturi de paturi groase. Le inveliti bine si sa le lasati sa se raceasca lent.

Cateva precizari despre reteta

In final, as vrea sa va spun ca cantitatile acestei retete sunt oarecum orientative. Vreau sa spun ca matusile mele pregatesc aceeasi reteta de zacusca folosind 1 litru de ulei, pe care eu l-am redus la jumatate. Mi s-a parut mult si inutil, iar zacusca a iesit la fel de bine si cu ulei mai putin. La fel, daca asteptati mai multa aciditate de la zacusca voastra, adaugati un pic de bulion in plus. Nu se va intampla nimic rau, doar va fi mai acrisoara. Daca aveti o vanata in plus fata de cele 3 kilograme indicate, nu o lasati orfana. Puneti-o si pe ea, ca nu va influenta in rau reteta.

Deasemenea, daca gustul vostru simte nevoia de a adauga in acest preparat un condiment in plus fata de cele clasice indicate, nu va abtineti sa o faceti. Pastrati simtul masurii, insa, adaugand cate putin, amestecand bine de tot si gustand zacusca dupa fiecare transa adaugata. Inspiratia mea vrea un pic de praf de chimen in zacusca, de exemplu :P, si nu s-a plans nimeni vreodata.