Zacusca

Name: Zacusca - Betina E.
Ingredients: 6 kg bell peppers; 6 kg eggplants; 2 kg carrots; 1.5 kg onions; 2 kg tomatoes; 400 g tomato paste; 500 ml oil; salt; peppercorns; bay leaves

Pickles - Zacusca by Betina E. - Recipia

To prepare a delicious vegetable zacusca, we start with a few essential preparatory operations that will give it a special taste. The bell peppers, these flavorful vegetables, are roasted in the oven until the skin becomes slightly charred. After cooling, we peel them of their skin, seeds, and stems, then chop them finely, thus preparing them to be integrated into the recipe. The eggplants can be roasted either in the oven or directly over the flame, the choice depending on individual preferences. After roasting, we carefully peel them and let them drain to remove excess water. The onion, a staple ingredient in many recipes, is finely chopped, and the peeled carrot is grated finely using a grater to achieve a pleasant texture. The fresh and juicy tomatoes are pureed, making sure to remove the seeds, so that the final composition is smooth. Next, we turn our attention to the preparation. In a cast-iron pot, about 500 ml of oil is added, which will help in cooking the vegetables. We pour in the chopped onion and sauté it over low heat, stirring occasionally, until it becomes transparent and soft. This is the stage where the flavors begin to reveal themselves, and the kitchen fills with an inviting aroma. Next is the grated carrot, which we add to the pot, mixing well to allow it to sauté alongside the onion. After a few minutes, we add the finely chopped eggplants and bell peppers, mixing all the ingredients to combine harmoniously. To this mixture, we add bay leaves, whole pepper, and salt to taste, to intensify the flavors. The tomato juice and paste are the last ingredients that complete this composition. We let the mixture simmer on low heat, covering the pot, ensuring that it won’t splatter everywhere. It’s important to remember this precaution, as we have had unpleasant experiences with food splattering from the pot. The composition is ready when the oil starts to rise to the surface, a sign that the vegetables have been properly cooked and the flavors have melded. After this stage, we pour the hot zacusca into sterilized jars, taking care not to leave air pockets. We tightly screw on the lids and place the jars in the oven at a moderate heat for about 20 minutes to ensure good preservation. Thus, our zacusca is ready to be enjoyed, either as an appetizer or as a side dish, being an ideal choice for winter meals.

Ingredients

6 kg bell peppers
6 kg eggplants
2 kg carrots
1.5 kg onions
2 kg tomatoes
400 g tomato paste
500 ml oil
salt
peppercorns
bay leaves

Zacusca

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