Mushroom spread

I invite you to discover a delicious recipe for zacusca, a dish that has brought generations of people together at the table. Zacusca is a Romanian specialty, rich and flavorful, often associated with the cold season, but it can be enjoyed at any time of the year. This recipe is perfect for sharing with loved ones and is a wonderful way to preserve seasonal vegetables, transforming them into a delicacy full of flavor.

Total preparation time: 2 hours
Cooking time: 1 hour
Number of servings: 10-12 jars of 400g

Ingredients:
- 5 kg bell peppers
- 1 kg onion (peeled)
- 1.5 kg champignon mushrooms
- 1 kg carrots
- 1.2 kg roasted and peeled eggplants
- 800 ml oil
- Salt (to taste)
- 4-5 bay leaves
- A few peppercorns

Preparation:

1. Preparing the ingredients:
Start by washing the bell peppers well. Remove the stems and seeds, then chop them finely or pass them through a meat grinder. This first step is essential, as the bell peppers are the base of the zacusca and will give it an unmistakable texture.

2. Cooking the bell peppers:
Place the chopped bell peppers in a stainless steel pot over low heat. It is important to use a stainless steel pot to prevent unwanted chemical reactions. Let them simmer gently for about an hour, adding a teaspoon of salt to enhance the flavors. Stir occasionally to prevent sticking.

3. The oil:
After 30 minutes of cooking, add the oil. It is best to use a quality oil, preferably one with a neutral taste, such as sunflower oil. This will give the zacusca a uniform texture and a pleasant aroma.

4. Preparing the mushrooms:
Wash the mushrooms, cut them in half or quarters depending on their size, and boil them in a separate pot of water for an hour. The mushrooms add a superb umami flavor to your dish. After boiling, let them cool and then pass them through a meat grinder.

5. The onion and carrots:
Peel the onion and chop it finely. Heat the remaining oil in a pan and sauté the onion until it becomes translucent. This will add sweetness to the zacusca. The carrots should also be peeled and boiled, then finely chopped.

6. The eggplants:
If you do not have roasted eggplants already, roast them and peel them, letting them drain well. The eggplants add a distinct note and a creamy texture to your zacusca. Chop them finely.

7. Combining the ingredients:
Once the bell peppers have cooked, add the sautéed onion. Let them simmer together for 30 minutes. Then, add the eggplants, mushrooms, and carrots. Let everything cook together for another hour. At this stage, you can adjust the salt to taste. Make sure to stir frequently to prevent sticking.

8. Seasoning:
In the last 10-15 minutes of cooking, add the peppercorns and bay leaves. These will bring an inviting aroma to your dish, transforming it into a true delicacy.

9. Sterilizing the jars:
While the zacusca is cooking, prepare the jars you will use. Wash them well and sterilize them in the oven or in a pot of boiling water. This step is essential to prevent the growth of bacteria.

10. Packing:
When the zacusca is ready, carefully pour it into the sterilized jars, filling them to the brim. Seal them well and place them in a blanket to cool slowly. This helps maintain the flavors and texture.

Serving suggestions:
Zacusca is usually served cold on slices of toasted bread, alongside olives or cheese. It is a perfect appetizer for festive meals or a quick snack between meals. You can also pair it with a glass of white wine or a cold beer for an unforgettable culinary experience.

Possible variations:
You can experiment with different vegetables, adding hot peppers for a spicy taste or olives for a salty note. If you enjoy more intense flavors, try adding herbs like thyme or rosemary.

Calories and nutritional benefits:
This zacusca is not only delicious but also healthy. It is rich in vitamins and minerals from the vegetables, having a moderate calorie content due to the presence of oil. A 100g serving of zacusca contains approximately 120-150 calories, making it an excellent choice for a healthy snack.

Frequently asked questions:
– Can I use frozen vegetables?
Yes, frozen vegetables can be used, but the flavors may vary. Make sure to thaw and drain them well before use.
– Can zacusca be frozen?
Yes, zacusca can be frozen, but it is recommended to divide it into smaller portions to avoid thawing and refreezing.
– How long does zacusca last?
Zacusca can be stored in a pantry, in a cool, dark place, for 1-2 years, as long as the jars are well sealed.

I encourage you to try this zacusca recipe and personalize it to your preferences. Whether you enjoy it at a family meal or give it as a culinary gift, it will surely bring joy and flavor. Enjoy your meal!