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Eggplant zacusca

Eggplant zacusca


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Here's how I made the eggplant Zacusca recipe:

Bake the eggplants, peppers and donuts in turn. The eggplants are left to drain for about 1 hour.

Add the peppers, donuts and eggplants through the mincer. Chop the onion into scales and put it in oil to harden.

Add the broth and boil in a bowl with a thicker bottom. Leave to boil until the oil rises to the surface.

Add salt to taste, peppercorns and bay leaves.

Sterilize the jars in the oven.

After the zacusca has boiled, put it hot in jars, staple them and leave them in beds to cool until the next day, when we store them in the pantry.

I wish you good luck and success in to prepare recipe of Eggplant zacusca




Boil eggplant zacusca & # 8211 my mother's recipe

I chose the largest pan in the house (special for zacusca) and I placed it on a metal disk (not directly on the fire), over medium to low heat.

  1. I poured in it the remaining oil (400 ml) and I put the grated onion to harden, with 2 teaspoons of salt. I left it to harden until it became glassy (I didn't fry it!)
  2. I put the ground capsicum in the pan. I brought the zacusca back to a boil over low heat. I stirred constantly.
  3. The hardened vegetables followed. I stirred again until the composition started to boil.
  4. I added the chopped eggplant and the broth.

Immediately after I put the eggplant and the broth I added the pepper, another 2 teaspoons of salt and the bay leaves.

From now on, the fun begins! Eggplant zacusca should boil for about 60 minutes on low heat. It splashes terribly, like a hot volcano. I sat and mixed it until I got bored. My mother also came to help me. She told me that the sign that the zacusca was ready was the appearance of oil on its surface. That is, small puddles of oil can be seen. Do not leave the zacusca unattended because you can paint your kitchen after that! I also read recipes where it said that you can cover the pan with a lid (half-open) and that you can mix in it occasionally, every 10 minutes. I tried this and after only 5 minutes my zacusca stuck to the bottom of the pot. I think it also depends on the type of pot & # 8230

I'll tell you how I did it: I mixed it for 60 minutes! That's what it looks like when it's ready. It has dropped a bit and it feels like it's done.

PONT & # 8211 you can boil eggplant zacusca and in the oven & # 8211 see here how to proceed!


Zacusca with eggplant

About zacusca only good. In the old days when I was a child, zacusca was a place of honor in the pantry and was at hand especially on fasting days. Then, as a student, I would bring zacusca from home and eat it when I was sitting at a card game in the evening or why not be honest when I ran out of money. A few more years passed and I completely forgot about it because yes there are many temptations in trade and as far as I could remember it was hard to make zacusca, and I didn't crowd to put cans for the winter, because honestly sometimes I don't see the point. Don't argue with me about this in our family. But, BUT, suddenly and suddenly :) I had a crazy craving for zacusca and I said let's start making a few portions so that it just won't be so hard. Let me also write that the other day when I was frying peppers and eggplants on 35 degrees, I remembered that in a post I wrote that I would start canning for the winter after 40 years and I wanted to laugh because this year I'm bragging about a few jars / bottles and it seems that what I wrote came true, I'm writing to you :). But I'm not reading what I wrote that might delete.

I come back to our recipe and I write to you that there is a lot of work for zacusca but it is worth it. So I drink some more coffee and I write to you leisurely how I make it, of course under the strict supervision of my mother.

Ingredients (quantity purchased):

  • 6 kg eggplant
  • 6 kg of red donuts
  • 1.5 kg onions
  • 1.5l oil
  • 2 l broth
  • salt, pepper, bay leaves

1. Eggplants and donuts are baked and drained and then cleaned. Try to use as little water as possible to clean it so that it does not get lost in its own juice. Drain for about 30 minutes.

The onion is cleaned and passed through a meat grinder.

We give the eggplants and peppers through the meat grinder.

2. In a thicker pan, heat the oil and add the onion. It cooks until it becomes glassy. Put 4-5 bay leaves and a few peppercorns then add the eggplant and donuts.

Mix well and after 20 minutes season with salt to taste. Add the broth. Everything happens over low heat, stirring constantly.

We sit next to the pan and from time to time we turn the fire a little louder then slower again and we keep stirring. This is the most boring part but it is part of the recipe. Stir until the oil on top begins to pick. Okay, zacusca is ready.

3. The jars must be well washed, dried and then placed in a tray without lids in the hot oven. Zacusca is put hot in hot jars (I told you it's hard). Turn off the heat in the oven, put the tray with jars and leave until the 2nd day when they cool.

This is the network, I enjoyed a slice of fresh bread with warm zacusca, I wish you more cooking :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Zacusca with eggplant

About zacusca only good. In the old days when I was a child, zacusca was a place of honor in the pantry and was at hand especially on fasting days. Then, as a student, I would bring zacusca from home and eat it when I was sitting at a card game in the evening or why not be honest when I ran out of money. A few more years passed and I completely forgot about it because yes there are many temptations in trade and as far as I could remember it was hard to make zacusca, and I didn't crowd to put cans for the winter, because honestly sometimes I don't see the point. Don't argue with me about this in our family. But, BUT, suddenly and suddenly :) I had a crazy craving for zacusca and I said let's start making a few portions so that it just won't be so hard. Let me also write that the other day when I was frying peppers and eggplants on 35 degrees, I remembered that in a post I wrote that I would start canning for the winter after 40 years and I wanted to laugh because this year I'm bragging about a few jars / bottles and it seems that what I wrote came true, I'm writing to you :). But I'm not reading what I wrote that might delete.

I come back to our recipe and I write to you that there is a lot of work for zacusca but it is worth it. So I drink some more coffee and write leisurely how I make it, of course under the strict supervision of my mother.

Ingredients (quantity purchased):

  • 6 kg eggplant
  • 6 kg of red donuts
  • 1.5 kg onions
  • 1.5l oil
  • 2 l broth
  • salt, pepper, bay leaves

1. Eggplants and donuts are baked and drained and then cleaned. Try to use as little water as possible to clean it so that it does not get lost in its own juice. Drain for about 30 minutes.

The onion is cleaned and passed through a meat grinder.

We give the eggplants and peppers through the meat grinder.

2. In a thicker pan, heat the oil and add the onion. It cooks until it becomes glassy. Put 4-5 bay leaves and a few peppercorns then add the eggplant and donuts.

Mix well and after 20 minutes season with salt to taste. Add the broth. Everything happens over low heat, stirring constantly.

We sit next to the pan and from time to time we turn the fire a little louder then slower again and we keep stirring. This is the most boring part but it is part of the recipe. Stir until the oil on top begins to pick. Okay, zacusca is ready.

3. The jars must be well washed, dried and then placed in a tray without lids in the hot oven. Zacusca is put hot in hot jars (I told you it's hard). Turn off the heat in the oven, put the tray with jars and leave until the 2nd day when they cool.

This is the network, I enjoyed a slice of fresh bread with warm zacusca, I wish you more cooking :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Dietary eggplant zacusca with ripe vegetables & # 8211 without frying, with very little oil

Dietary eggplant zacusca with ripe vegetables & # 8211 without frying, with very little oil. Eggplant zacusca recipe without hardened onions. How is zacusca made with low calories and which is tolerated by those suffering from bile? Baked vegetable zacusca. Zacusca recipes. Eggplant recipes. Recipes with baked peppers.

Dear ones, today I present you my own creation: a dietary recipe for eggplant zacusca. Many people have an iron crisis from hardened or fried onions, from the peel of peppers or from eggplants cooked on a hob or grill (with charred peel). Even more people are paying attention to calories and avoiding fatty foods with a lot of oil. Starting from these premises, we designed a recipe for dietary eggplant zacusca to help the above.

The result was extraordinary! A creamy, fine and fragrant zacusca.

About dietary eggplant zacusca without fried onions with baked vegetables with very little oil

It is a different eggplant zacusca from the classic one. You can't replace that bestial aroma of smoke and burns as well as the flavor given by the rather large amount of oil, but you can be satisfied with the idea that you don't taste a lot of calories and that you certainly won't have an iron crisis. All vegetables are baked and sprinkled with very little oil. Some do not have the conditions to bake eggplants and peppers properly (on the stove or grill outdoors) so we address them as well. You probably think that these vegetables could be cooked, but let's not exaggerate! Some eggplants and boiled peppers have no taste and nothing edible can come out of them.

I leave here my mother's eggplant zacusca recipe & # 8211 tested and appreciated by hundreds of thousands of readers & # 8211 see here. It's the classic one with baked eggplants (charred), with baked peppers on the stove, etc. Simply fabulous! I adapted this recipe to develop its dietary version.

It has been scientifically proven that fats are the vectors of flavors because most of them are fat-soluble. Fat-free foods are "sad." We also have some oil in this dietary bag, but about 20% of the amount that is normally put.

You're probably wondering why my zacusca is past. It has also been scientifically proven that eggplant seeds are responsible for triggering iron crises. Diana, co-author of Savori Urbane, is one of the unhappy people from this point of view. Well, she saw a show on Discovery (about 10 years ago) that explained that eggplant seeds are very easily digestible if crushed / processed. Immediately tested the theory with an eggplant salad and & # 8230 success! She, who had iron attacks after each eggplant salad, was able to enjoy this delicious dish very often by simply processing the eggplant with the robot with knives or the hand blender. See here how it's done this dietary eggplant salad.

From the quantities below it results approx. 1 kg of dietary eggplant zacusca with ripe vegetables. With it you can fill 2 jars of 400 ml (it remains a little and to taste) or 5 jars of 200 ml. You can multiply the ingredients as needed. My advice is to do a "test" portion and see if you like it.


The second zacusca recipe

Ingredient:

- 2 kg eggplant
- 2 kg gogosari
- 1 kg onion
- 2 kg gogonele
- 200 g mustard
- 2 tablespoons of vinegar
- 2 tablespoons sugar
- & frac12 teaspoon ground pepper
- 1 - 2 bay leaves
- 750 ml of oil
- salt

Method of preparation:

As in the previous recipe, bake the eggplant and squeeze the juice. Pass the onion through a mincer, then cook it with oil and a teaspoon of salt for 10 minutes, over low heat, in a 6 l saucepan. Stir occasionally so that it does not burn, then add the donuts and donuts you passed through the mincer.

The gogons should be large and a little yellow because the green ones are a little bitter. Let it boil until everything softens well and the thin liquid decreases, remaining like a thicker sauce.

Then add the mustard, chopped eggplant, vinegar, sugar, ground pepper and salt to taste (but do not feel, so as not to be too salty when the liquid drops along the way). Boil for another 10 minutes with the bay leaves. No other flavor is needed because it will still have a very pleasant taste. At the end, put zacusca in jars and sterilize them.

I offered you two zacusca recipes very good that you can keep in the winter and you can also use them in many dishes.


The second recipe for zacusca

Ingredient:

- 2 kg eggplant
- 2 kg gogosari
- 1 kg onion
- 2 kg gogonele
- 200 g mustard
- 2 tablespoons of vinegar
- 2 tablespoons sugar
- & frac12 teaspoon ground pepper
- 1 - 2 bay leaves
- 750 ml of oil
- salt

Method of preparation:

As in the previous recipe, bake the eggplant and squeeze the juice. Pass the onion through a mincer, then cook it with oil and a teaspoon of salt for 10 minutes, over low heat, in a 6 l saucepan. Stir occasionally so that it does not burn, then add the donuts and donuts you passed through the mincer.

The gogons should be large and a little yellow because the green ones are a little bitter. Let it boil until everything softens well and the thin liquid decreases, remaining like a thicker sauce.

Then add the mustard, chopped eggplant, vinegar, sugar, ground pepper and salt to taste (but do not feel, so as not to be too salty when the liquid drops along the way). Boil for another 10 minutes with the bay leaves. No other flavor is needed because it will still have a very pleasant taste. At the end, put zacusca in jars and sterilize them.

I offered you two zacusca recipes very good that you can keep in the winter and you can also use them in many dishes.


The second zacusca recipe

Ingredient:

- 2 kg eggplant
- 2 kg gogosari
- 1 kg onion
- 2 kg gogonele
- 200 g mustard
- 2 tablespoons of vinegar
- 2 tablespoons sugar
- & frac12 teaspoon ground pepper
- 1 - 2 bay leaves
- 750 ml of oil
- salt

Method of preparation:

As in the previous recipe, bake the eggplant and squeeze the juice. Pass the onion through a mincer, then cook it with oil and a teaspoon of salt for 10 minutes, over low heat, in a 6 l saucepan. Stir occasionally so that it does not burn, then add the donuts and donuts you passed through the mincer.

The gogons should be large and slightly yellowed because the green ones are a little bitter. Let it boil until everything softens well and the thin liquid decreases, remaining like a thicker sauce.

Then add the mustard, chopped eggplant, vinegar, sugar, ground pepper and salt to taste (but do not feel, so as not to be too salty when the liquid drops along the way). Boil for another 10 minutes with the bay leaves. No other flavor is needed because it will still have a very pleasant taste. At the end, put zacusca in jars and sterilize them.

I offered you two zacusca recipes very good that you can keep in the winter and you can also use them in many dishes.


The second zacusca recipe

Ingredient:

- 2 kg eggplant
- 2 kg gogosari
- 1 kg onion
- 2 kg gogonele
- 200 g mustard
- 2 tablespoons of vinegar
- 2 tablespoons sugar
- & frac12 teaspoon ground pepper
- 1 - 2 bay leaves
- 750 ml of oil
- salt

Method of preparation:

As in the previous recipe, bake the eggplant and squeeze the juice. Pass the onion through a mincer, then cook it with oil and a teaspoon of salt for 10 minutes, over low heat, in a 6 l saucepan. Stir occasionally so that it does not burn, then add the donuts and donuts you passed through the mincer.

The gogons should be large and slightly yellowed because the green ones are a little bitter. Let it boil until everything softens well and the thin liquid decreases, remaining like a thicker sauce.

Then add the mustard, chopped eggplant, vinegar, sugar, ground pepper and salt to taste (but not to feel, so as not to be too salty when the liquid drops along the way). Boil for another 10 minutes with the bay leaves. No other flavor is needed because it will still have a very pleasant taste. At the end, put zacusca in jars and sterilize them.

I offered you two zacusca recipes very good that you can keep in the winter and you can also use them in many dishes.


The second recipe for zacusca

Ingredient:

- 2 kg eggplant
- 2 kg gogosari
- 1 kg onion
- 2 kg gogonele
- 200 g mustard
- 2 tablespoons of vinegar
- 2 tablespoons sugar
- & frac12 teaspoon ground pepper
- 1 - 2 bay leaves
- 750 ml of oil
- salt

Method of preparation:

As in the previous recipe, bake the eggplant and squeeze the juice. Pass the onion through a mincer, then cook it with oil and a teaspoon of salt for 10 minutes, over low heat, in a 6 l saucepan. Stir occasionally so that it does not burn, then add the donuts and donuts you passed through the mincer.

The gogons should be large and a little yellow because the green ones are a little bitter. Let it boil until everything softens well and the thin liquid decreases, remaining like a thicker sauce.

Then add the mustard, chopped eggplant, vinegar, sugar, ground pepper and salt to taste (but do not feel, so as not to be too salty when the liquid drops along the way). Boil for another 10 minutes with the bay leaves. No other flavor is needed because it will still have a very pleasant taste. At the end, put zacusca in jars and sterilize them.

I offered you two zacusca recipes very good that you can keep in the winter and you can also use them in many dishes.


The second zacusca recipe

Ingredient:

- 2 kg eggplant
- 2 kg gogosari
- 1 kg onion
- 2 kg gogonele
- 200 g mustard
- 2 tablespoons of vinegar
- 2 tablespoons sugar
- & frac12 teaspoon ground pepper
- 1 - 2 bay leaves
- 750 ml of oil
- salt

Method of preparation:

As in the previous recipe, bake the eggplant and squeeze the juice. Pass the onion through a mincer, then cook it with oil and a teaspoon of salt for 10 minutes, over low heat, in a 6 l saucepan. Stir occasionally so that it does not burn, then add the donuts and donuts you passed through the mincer.

The gogons should be large and a little yellow because the green ones are a little bitter. Let it boil until everything softens well and the thin liquid decreases, remaining like a thicker sauce.

Then add the mustard, chopped eggplant, vinegar, sugar, ground pepper and salt to taste (but not to feel, so as not to be too salty when the liquid drops along the way). Boil for another 10 minutes with the bay leaves. No other flavor is needed because it will still have a very pleasant taste. At the end, put zacusca in jars and sterilize them.

I offered you two zacusca recipes very good that you can keep in the winter and you can also use them in many dishes.


Video: Why havent I cook this recipe before? You wont fry the eggplants anymore! my favorite recipe (July 2022).


Comments:

  1. Marschall

    I congratulate, you were visited by simply excellent thought

  2. Bara

    It's always nice to read smart people. Thanks!

  3. Kajinris

    Rephrase please

  4. Khyl

    something does not come out like this



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