Celery Spread

Celery Zacusca - a fall delicacy

Celery zacusca is a traditional recipe that brings a touch of summer to cold winters, perfect for enjoying on a slice of fresh bread or as a side dish to a cheese platter. This recipe, with its deep flavor and refreshing texture, combines the sweet taste of peppers with the distinctive note of celery, creating a dish that not only delights the taste buds but also fills pantries with goodies.

Preparation time: 30 min
Cooking time: 2 hours
Total time: 2 hours and 30 min
Number of servings: 6 jars of 400 g

Ingredients
- 5 kg kapia peppers
- 0.5 kg onion
- 3 celery roots
- 200 g tomato paste
- 0.5 l oil
- Salt to taste
- Peppercorns
- Bay leaves

Necessary utensils
- An oven for roasting the peppers
- A deep pan or cauldron for cooking
- A food processor or a sharp knife
- Sterilized jars for preservation
- A wooden spatula for mixing

Step by step

1. Preparing the ingredients: Start by washing the kapia peppers. Choose well-ripened and firm peppers, free of spots or defects. Peel the onion and celery, making sure you have all the ingredients ready.

2. Roasting the peppers: Preheat the oven to 200°C. Place the peppers on a tray and roast them for about 40-45 minutes, until the skin turns black and starts to peel off. An alternative is to use a grill or grill pan for an even more intense flavor.

3. Boiling the onion and celery: Meanwhile, boil the whole onion in salted water for about 15-20 minutes until soft. Don’t forget to cool it after boiling, then chop it finely with the food processor. Do the same with the celery, which is best grated raw to preserve its intense aroma.

4. Preparing the zacusca: After removing the peppers from the oven, let them cool, then peel off the skin, seeds, and stems. Cut them into small cubes. In a deep pan, heat the oil and add the chopped onion. Sauté until golden, then add the peppers and grated celery. Mix well to combine the ingredients.

5. Seasoning: Add salt, peppercorns, bay leaves, and tomato paste. Mix everything well, then cover the pan and let the zacusca simmer on low heat for about 2 hours. It’s important to stir occasionally to prevent sticking.

6. Sterilizing the jars: In the last 15 minutes of cooking, preheat the oven to 180°C and place the sterilized jars on a tray to warm them up. This helps keep the zacusca fresh and delicious.

7. Bottling the zacusca: When the zacusca is ready, pour it hot into the warm jars, filling them almost to the top. Screw the lids tightly, then turn the jars upside down and wrap them in a thick blanket to cool slowly. Leave them like this for 2 days.

8. Storage: Once completely cooled, store the jars in the pantry, where they can be kept for several months.

Useful tips
- Choosing the peppers: Find well-ripened kapia peppers for a sweeter taste. Red peppers are always a good choice.
- Customization: You can also add other ingredients, such as grated carrots or even a few olives for a different flavor.
- Serving: Celery zacusca is delicious on toasted bread, alongside creamy cheese, or as part of an appetizer platter.

Nutritional benefits
Celery zacusca is an excellent source of vitamins and minerals. Celery is rich in fiber, vitamins A, C, and K, while peppers are full of antioxidants and vitamin C. This dish is not only tasty but also healthy, making it an excellent option for a balanced diet.

Frequently asked questions
- Can I use other types of vegetables? Of course! You can experiment with zucchini or carrots to add a different touch.
- How can I check if the zacusca is well preserved? Ensure that the jar lids are tightly sealed and that there are no signs of mold or fermentation upon opening.

Conclusion
Celery zacusca is a great way to preserve the flavors of summer and enjoy them throughout the year. This recipe will not only delight your taste buds but also bring back wonderful memories of time spent in the kitchen. So, put on your apron, gather your ingredients, and bring this delicious recipe to life! Enjoy your meal!