Other

Mashed vegetables


Peel, wash and finely chop the onion and put it in oil. Add the carrot given on the large grater, then put the grated celery on the large grater. Chops and donuts are chopped in a mincer. Add to the pan. Baked and drained eggplants are added in strips (not chopped). Let everything boil for approx. 4 hours. The broth is added last (after the rest of the vegetables are boiled).

Season to taste, add the cleaned and crushed garlic, sprinkle with finely chopped parsley. Boil for about half an hour together.

Put in dry jars, heated in the oven. Put it in the oven to catch a crust. Screw on the lid and heat it in the oven and leave it overnight in the "nest" (to cool gradually between the beds).


Fish zacusca

You can use any type of fish. A very good option is mackerel because it is a good and cheap fish. An ideal recipe for the cold winter days that await us. We hope you try this absolutely divine recipe.

Amount: about 8 kg
Preparation time: 60 min / Total time: 150-180 min

Ingredient:

a liter of oil, a kilogram of onion, a kilogram of carrots, two kilograms of baked donuts, 3 kilograms of tomatoes (or a liter of tomato juice), 2 kilograms of fish, salt, pepper, other spices.

Method of preparation:

Put the onion and carrots through the mincer, and fry them in oil. Add a little water and let it boil. Add the baked donuts, clean and pass through the car beforehand. Bone the fish, put it in the car and add it to the composition together with the tomato juice. Season with salt, pepper and any other spices you want and let it drop until the oil rises. Zacusca is put in jars and sterilized.


Zacusca recipes with fish

Fish zacusca is a special zacusca, with a unique taste. It tastes like a canned fish in tomato sauce, but much tastier.

ingredients

-3 kg fish (without head and tail)
-1.5 kg onions
-500 g carrots
-2 kg of gogonele tomatoes, well cooked
-2 kg more fleshy red peppers
-500 ml oil
-250 ml vinegar
-1 teaspoon old
-salt, bay leaves, hot peppers, pepper, garlic

Use any kind of fatty fish, freshwater or oceanic. Do not try white fish, because the zacusca fairy comes out, dry, tasteless. I also made small fish, caught on a fishing rod, as big as a palm and from fish and it came out very good. The best zacusca came from novac or mackerel. (From sleep or mackerel / sardines, good zacusca comes out, but with a specific taste, so I don't recommend it).

The fish is cleaned, without head, cut into pieces, boiled in salted water and vinegar, enough to cover the fish, no more. Froth and simmer until the meat comes off the bone. Leave to cool, then clean the meat from the bones. If there are any small bones that have escaped, they will be chopped or dissolved in vinegar and boiled. You can give the fish through a mincer or simply remove it from the bones, after boiling and breaking it into pieces. If boiled well in vinegar water, the bones will soak and not feel.

Zacusca is made separately, just like the traditional one. Chopped onion and carrot put on a large grater, simmer in oil with water until soft, add the roasted peppers. Let it boil for a few minutes and add the tomatoes made juice or cleaned of seeds and skins and then given through a mincer or robot. Leave it to boil until the sauce binds, add the fish, bay leaves, salt, pepper, 1 finely chopped hot pepper, 2-3 cloves of garlic and a tablespoon of sugar. Leave it to boil and add the remaining juice from the fish to taste. I put half of the juice with vinegar, I don't like it too sour.
Leave to cool, remove the bay leaves (otherwise the zacusca will become bitter), put them in jars and sterilize them in a bain-marie, one hour after they have boiled. Remove hot, place between beds and leave to cool slowly for 3-4 days.

ADVICE:
-when adding the vinegar in which it boiled, keep in mind that being hot, the sour taste does not feel good. That is why it is good to let the zacusca cool until the next day, to taste it and then to put it in jars, to sterilize it.
In this way, zacusca lasts 3 years.
If you have guests, immediately open a jar of fish zacusca and the appetizer is ready!
Or when you are full of ideas or want something good and fast, you have guests at the table and you do not know what to serve them, I give you an idea: boil a few pasta (between 80 and 150 grams per person), strain them and pour the zacusca over the fish. Sprinkle with green parsley and you're done! You have a delicious and extremely fast food.


Recipe for Zacusca from Muntenia

If you prepare this version of zacusca, you will discover how wonderful the flavors can be intertwined. Thus, along with the ubiquitous ingredients such as eggplant, donuts or onions, you will add an extra freshness, given by the pasta & acircrnac and celery.

Ingredients for Zacusca from Muntenia

1.5 kg of ripe eggplant
1.5 kg of onions
1 kg carrots
1/2 kg of pasta & acircrnac
1.5 - 2 kg of bell peppers and baked donuts
1 l broth
500 ml oil
salt
pepper
Bay leaves
Optional: celery (2 pieces)

Preparation time: 2 and a half hours - 3 hours

How to prepare Zacusca from Muntenia

Step 1: The eggplants will be baked on the flame
Step 2: You will peel the eggplants, as they are hot, remove the seeds as much as possible, then put them in a strainer, let them drain (approx. 30 minutes)
Step 3: You will put the kapia peppers and donuts in the oven and, after they are cooked, 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, asparagus and celery, which you will then scald until they change color and become soft.
Step 5: To gain time, you will chop the carrots, celery, pasta and acircrnac in the food processor.
Step 6: It is preferable to cut the onion with a knife, not to grind it & icircn 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 heat the onion, carrots, pasta, celery, 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 above it.
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: You will pour the zacusca & icircn the sterile jars, you will put the lids on the jars and you will leave them in the oven, on low heat, for about 10 minutes


Recipe for Zacusca from Muntenia

If you prepare this version of zacusca, you will discover how wonderful the flavors can be intertwined. Thus, along with the ubiquitous ingredients such as eggplant, donuts or onions, you will add an extra freshness, given by the pasta & acircrnac and celery.

Ingredients for Zacusca from Muntenia

1.5 kg of ripe eggplant
1.5 kg of onions
1 kg carrots
1/2 kg of pasta & acircrnac
1.5 - 2 kg of bell peppers and baked donuts
1 l broth
500 ml oil
salt
pepper
Bay leaves
Optional: celery (2 pieces)

Preparation time: 2 and a half hours - 3 hours

How to prepare Zacusca from Muntenia

Step 1: The eggplants will be baked on the flame
Step 2: You will peel the eggplants, as they are hot, remove the seeds as much as possible, then put them in a strainer, let them drain (approx. 30 minutes)
Step 3: You will put the kapia peppers and donuts in the oven and, after they are cooked, 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, asparagus and celery, which you will then cook until they change color and become soft.
Step 5: To gain time, you will chop the carrots, celery, pasta and acircrnac in the food processor.
Step 6: It is preferable to cut the onion with a knife, not to grind it & icircn 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 heat the onion, carrots, pasta, celery, 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 above it.
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: You will pour the zacusca & icircn the sterile jars, you will put the lids in the jars and you will 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 the 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 faint 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)
Bay leaves
optional: 1 apple or 1 hot pepper

Preparation time: about 3 hours

How to prepare Zacusca from Transylvania

Step 1: You will bake the eggplants on the flame, you will peel them because they are hot and you will 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 & icircn the oil & icircncins
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 above it.
Step 6: You will put the zacusca jars in the oven for sterilization
Step 7: You will pour the zacusca & icircn jars and place them on a tray, putting them in the oven (preheated), over low heat, to catch a crust.
Step 8: You will put out the fire after 20-25 minutes, you will screw the lids of the jars and leave them to cool under a thick blanket.


Zacusca with mushrooms

Weights can vary depending on how much zacusca you want to make. However, the recipe is extremely simple but delicious on the way out. Spor!

Amount: 2500 g
Preparation time: 15 min / Total time: 120 min

Ingredient:

2 medium eggplants, 3 large bell peppers, 1 large onion, 225 ml tomato juice, 60 ml oil, 200 g canned mushrooms, 2 bay leaves, salt, pepper, 1 teaspoon of honey (optional)

Preparation method:

Bake the eggplant and peppers on the stove or in the oven. After the peppers are cooked, put them hot in a bowl, sprinkle with salt and cover (to peel more easily). Eggplants are cleaned and drained (a few hours) on a sloping bottom or in a strainer. Add the peppers and eggplant through the mincer.

Peel a squash, grate it and squeeze the juice. Cook in 60 ml of oil until translucent. Add the chopped eggplant and peppers, tomato juice, salt, pepper and bay leaf.

If the zacusca does not have enough liquid to boil, add 100 ml of water or mushroom juice. Boil on low heat for 30 minutes, taking care to stir from time to time so as not to burn.

Add the mushrooms cut according to preference, bigger or smaller, and cook for another 45 minutes.

Taste and if it is sour, add a teaspoon or more of honey.

Hot zacusca is put in jars. They close well and put in a pot with a clean napkin or paper on the bottom (so as not to crack when boiled). Cover completely with warm water. Allow to sterilize over low heat for about an hour after the water starts to boil. Extinguish the fire and allow to cool. After they have cooled, they are placed in the pantry and eventually labeled.


Jams

You need fruit, sugar and flavors (cinnamon, cloves, vanilla, lemon). For example, for a blueberry jam, you need 1 kg of blueberries and 400 g of sugar. The washed fruits are covered with sugar, left to soak for a few hours, then boiled for about 20 minutes. Stir to prevent sticking with a wooden spoon. Then put hot, in sterilized and heated jars, close tightly with the lid and put the jar upside down for 10 minutes, to make a vacuum. After that, cover the jars with blankets and leave until morning.


How healthy is zacusca? Recommendations of doctor Mihaela Bilic

If we could choose a product that would become a country brand, zacusca would be that, according to nutritionist Mihaela Bilic. "As trivial as this dish of cooked and chopped vegetables would seem, I don't think there are two recipes the same, neither as ingredients nor as taste. I don't know if I had any contribution, but my mother's zacusca doesn't burn or have excess oil. Don't forget that zacusca is not a staple food, but an appetizer for the pleasure of taste ", says Bilic, in a post on Instagram. Here he explains in detail the pros and cons of this food.

Pluses

  • a vegetable dish that can be consumed all winter, with the benefits of plant phytonutrients
  • the vegetables are pre-cooked and then cooked. Even onions can be stewed.
  • tomato juice increases the absorption of iron from vegetables.
  • the jars are sterilized by boiling and can be kept in the pantry for a long time.

Minuses

  • it can become a caloric bomb if it is "boiled" in oil
  • difficult to digest if the onion is fried / well browned, instead of being stewed.

The right portion of zacusca

According to the doctor, a portion contains 4-5 teaspoons, enough to cover the surface of a slice of bread. It can also be used as a "sauce" for vegetable sticks (celery, carrot, etc.). "If you're on a carb-free diet, eat zacusca on slices of bell pepper or cucumber!"


Jams

You need fruit, sugar and flavors (cinnamon, cloves, vanilla, lemon). For example, for a blueberry jam, you need 1 kg of blueberries and 400 g of sugar. The washed fruits are covered with sugar, left to soak for a few hours, then boiled for about 20 minutes. Stir to prevent sticking with a wooden spoon. Then put hot, in sterilized and heated jars, close tightly with the lid and put the jar upside down for 10 minutes, to make a vacuum. After that, cover the jars with blankets and leave until morning.


How do we make the best and tastiest homemade zacusca?

You can chop each vegetable with a knife, including onions, or you can chop them in a meat grinder or robot. I like to chop vegetables with a knife because I have the impression that eggplant zacusca comes out even tastier. After boiling the zacusca, stir in it every 10 minutes or even more often to prevent it from sticking to the bottom of the pan and burning. Same as the recipe for plum jam, in the zacusca it is often mixed so as not to smoke. For an even better taste you can boil zacusca over a wood fire. That is if you have time and space.

You can put it in the oven if you want and you can mix it much less often. Once the zacusca is cooked, put it in clean and sterilized jars and then you can put the jars in the oven for 45-60 minutes, at 100 degrees to make sure it is well sterilized. You can also boil it in a bain marie, for about 30 minutes from the moment the water started to boil. Follow these tips and you will get a delicious eggplant zacusca every time. If you don't like eggplant, I advise you to try my recipe for baked pepper paste. It is extremely tasty and is made quickly and easily.