Vegetable zacusca with carrots, zucchini, and beans
Preparation time: 60 minutes
Cooking time: 2 hours
Total time: 3 hours
Number of servings: 36 jars of 400 g
Who doesn't remember the inviting smell of zacusca lovingly cooked in grandma's kitchen? This zacusca recipe brings together fresh, aromatic vegetables and a family story. In our version, we will add a touch of originality with carrots, zucchini, and beans, ingredients that will transform this zacusca into a special delicacy.
Necessary ingredients:
- 1 liter oil + 300 ml (to pour over the jars)
- 1300 g onion
- 3000 g bell peppers
- 3000 g sweet peppers
- 8000 g eggplant
- 8000 g zucchini
- 1500 ml tomato puree
- 1500 g raw beans
- 4 bay leaves
- peppercorns
- salt (to taste)
Preparation:
1. Preparing the vegetables:
Start by washing all the vegetables well. The eggplants, bell peppers, and sweet peppers will be roasted to enhance their flavor. I prefer to grill the eggplants, while the bell peppers and sweet peppers can be roasted in the oven, but you can also use a grill pan.
After roasting, let the vegetables cool, then peel them and let them drain.
2. Cooking the carrots:
Peel the carrots and grate them coarsely. In a pan, heat 50 ml of oil, add the carrots and a little salt. Sauté for a few minutes, then add 100 ml of water and cover with a lid. Let them simmer until soft.
3. Preparing the zucchini:
Peel the zucchini and grate them as well. Mix them with a tablespoon of salt and let them sit for 30 minutes to release their juice. Then, sauté them in the same way as the carrots, but without water, stirring constantly for 15 minutes until soft.
4. Boiling the beans:
Boil the beans in cold water with a teaspoon of salt. Once boiled, drain the beans and rinse them with cold water to maintain their texture.
5. Grinding the roasted vegetables:
Soak the peeled onion in cold water for 10 minutes to reduce its sharpness. After that, chop the onion and prepare to sauté it.
6. The final mixture:
In a large pot (about 40 liters), pour 1 liter of oil and add the onion. Sauté until translucent, then add the grated carrots, bell peppers, sweet peppers, eggplants, and zucchini. Pour in the tomato puree and add the bay leaves, peppercorns, and salt to taste.
Cook the mixture, stirring constantly to avoid sticking to the bottom. Cook until the liquid evaporates and the zacusca becomes oily around the edges.
7. Adding the beans:
Finally, add the cooked beans and mix carefully to avoid crushing them. Let it simmer for another 10 minutes, stirring occasionally.
8. Bottling:
Prepare the jars by washing and sterilizing them in the oven. Pour the hot zacusca into the jars, leaving a little space at the top. On each portion, add a tablespoon of hot oil or, alternatively, a preservative like salicylate or aspirin.
9. Sealing the jars:
Seal the jar lids and place them side by side in blankets. Let them cool for 24 hours. For added safety, you can sterilize the jars again by boiling them in water for 30 minutes.
Tips and tricks:
- It is important to stir the zacusca constantly to prevent it from sticking to the bottom of the pot.
- You can experiment with other vegetables, such as celery or pumpkin, to create a personalized zacusca.
- Serving this zacusca pairs wonderfully with fresh bread or as a side dish for various meat dishes.
- Zacusca can be stored for a long time, making it ideal for winter.
Nutritional benefits:
This zacusca is rich in vitamins and minerals due to the fresh vegetables. Carrots provide a significant amount of beta-carotene, while beans offer quality plant protein. It is an excellent choice for a balanced diet.
Frequently asked questions:
- Can I reduce the quantities? Of course! If you want to make a smaller batch, you can proportionally reduce the ingredients.
- How can I make the zacusca spicier? Add hot peppers or spices like paprika for a more intense flavor.
- Is the zacusca vegan? Yes, all ingredients are natural and plant-based.
Now that you know all the secrets of this delicious zacusca, all that’s left is to start cooking! Once you’re done, you will enjoy a delicacy that will delight the tastes of all your loved ones. Enjoy your meal!
Preparation time: 60 minutes
Cooking time: 2 hours
Total time: 3 hours
Number of servings: 36 jars of 400 g
Who doesn't remember the inviting smell of zacusca lovingly cooked in grandma's kitchen? This zacusca recipe brings together fresh, aromatic vegetables and a family story. In our version, we will add a touch of originality with carrots, zucchini, and beans, ingredients that will transform this zacusca into a special delicacy.
Necessary ingredients:
- 1 liter oil + 300 ml (to pour over the jars)
- 1300 g onion
- 3000 g bell peppers
- 3000 g sweet peppers
- 8000 g eggplant
- 8000 g zucchini
- 1500 ml tomato puree
- 1500 g raw beans
- 4 bay leaves
- peppercorns
- salt (to taste)
Preparation:
1. Preparing the vegetables:
Start by washing all the vegetables well. The eggplants, bell peppers, and sweet peppers will be roasted to enhance their flavor. I prefer to grill the eggplants, while the bell peppers and sweet peppers can be roasted in the oven, but you can also use a grill pan.
After roasting, let the vegetables cool, then peel them and let them drain.
2. Cooking the carrots:
Peel the carrots and grate them coarsely. In a pan, heat 50 ml of oil, add the carrots and a little salt. Sauté for a few minutes, then add 100 ml of water and cover with a lid. Let them simmer until soft.
3. Preparing the zucchini:
Peel the zucchini and grate them as well. Mix them with a tablespoon of salt and let them sit for 30 minutes to release their juice. Then, sauté them in the same way as the carrots, but without water, stirring constantly for 15 minutes until soft.
4. Boiling the beans:
Boil the beans in cold water with a teaspoon of salt. Once boiled, drain the beans and rinse them with cold water to maintain their texture.
5. Grinding the roasted vegetables:
Soak the peeled onion in cold water for 10 minutes to reduce its sharpness. After that, chop the onion and prepare to sauté it.
6. The final mixture:
In a large pot (about 40 liters), pour 1 liter of oil and add the onion. Sauté until translucent, then add the grated carrots, bell peppers, sweet peppers, eggplants, and zucchini. Pour in the tomato puree and add the bay leaves, peppercorns, and salt to taste.
Cook the mixture, stirring constantly to avoid sticking to the bottom. Cook until the liquid evaporates and the zacusca becomes oily around the edges.
7. Adding the beans:
Finally, add the cooked beans and mix carefully to avoid crushing them. Let it simmer for another 10 minutes, stirring occasionally.
8. Bottling:
Prepare the jars by washing and sterilizing them in the oven. Pour the hot zacusca into the jars, leaving a little space at the top. On each portion, add a tablespoon of hot oil or, alternatively, a preservative like salicylate or aspirin.
9. Sealing the jars:
Seal the jar lids and place them side by side in blankets. Let them cool for 24 hours. For added safety, you can sterilize the jars again by boiling them in water for 30 minutes.
Tips and tricks:
- It is important to stir the zacusca constantly to prevent it from sticking to the bottom of the pot.
- You can experiment with other vegetables, such as celery or pumpkin, to create a personalized zacusca.
- Serving this zacusca pairs wonderfully with fresh bread or as a side dish for various meat dishes.
- Zacusca can be stored for a long time, making it ideal for winter.
Nutritional benefits:
This zacusca is rich in vitamins and minerals due to the fresh vegetables. Carrots provide a significant amount of beta-carotene, while beans offer quality plant protein. It is an excellent choice for a balanced diet.
Frequently asked questions:
- Can I reduce the quantities? Of course! If you want to make a smaller batch, you can proportionally reduce the ingredients.
- How can I make the zacusca spicier? Add hot peppers or spices like paprika for a more intense flavor.
- Is the zacusca vegan? Yes, all ingredients are natural and plant-based.
Now that you know all the secrets of this delicious zacusca, all that’s left is to start cooking! Once you’re done, you will enjoy a delicacy that will delight the tastes of all your loved ones. Enjoy your meal!
Ingredients
1 l oil + 300 ml oil (to pour over jars instead of preservative) 1300 g onion 3 kg bell peppers 3 kg sweet peppers 8 kg eggplants 8 kg zucchini 1500 ml broth 1500 g raw beans 4 bay leaves peppercorns