Best 2 Zacusca Recipes
Zacusca is a traditional Romanian eggplant and bell pepper dish that is enjoyed as an appetizer, spread, or main course. It is typically made with eggplant, bell peppers, tomatoes, onions, and garlic, and is seasoned with various spices. This versatile dish can be enjoyed hot or cold, and is a popular choice for picnics, parties, and other gatherings. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you in preparing the perfect zacusca.
Check out the recipes below so you can choose the best recipe for yourself!
ROMANIAN ZACUSCA
A traditional vegetable spread found in Romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is for a large batch intended for canning. You can cut it back if you want a smaller batch for immediate consumption.
Provided by Callu
Categories Vegetable
Time 1h
Yield 10-12 jars
Number Of Ingredients 7
Steps:
- Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
- Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
- Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
- Place oil and onion in a large pot.
- Saute onions for about 4 minutes over medium-low heat.
- Add eggplant, onion, salt and pepper.
- Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
- Taste and adjust salt and pepper to meet your tastes.
- Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
- Wipe rims clean and place clean lids and rings on jars.
- Place into a single layer in large pot (water bath canner if you have one).
- Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
- Remove from heat and allow to cool in water bath.
- When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
- NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Nutrition Facts : Calories 633, Fat 45, SaturatedFat 6.2, Sodium 901.7, Carbohydrate 55.6, Fiber 21.8, Sugar 30.2, Protein 9.6
ZACUSCA
This is a versatile recipe that my friend Alexandrina gave to me. I adored this recipe from the first time I tried it. It is a Romanian recipe that she brought back from her homeland. It can be served as an appetizer on crackers, as a lunch on bagette or it can be served with pasta as an evening meal. She makes it at harvest time (August/September) and in a large quantity to freeze for future use. According to her, it isn't quite the same when made in small batches!
Provided by Kim A. Heaphy
Categories Lunch/Snacks
Time 2h
Yield 35 serving(s)
Number Of Ingredients 8
Steps:
- Chop and boil tomatoes then strain to remove skins.
- On a barbeque, roast the eggplants and bell peppers whole, set aside to cool. Once cooled, peel and drain them. Remove the core and all seeds from the peppers and then julienne them.
- Chop the eggplants.
- Sauté the chopped onions in the oil until softened. Add the chopped eggplants, julienne peppers and bell peppers, as well as the juice from 4 kg boiled and strained tomatoes. Add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper (or to taste).
- Cool and package into useable sizes.
Tips:
- Use ripe and flavorful vegetables: The quality of your ingredients will greatly impact the final dish, so make sure to use the best eggplant, tomatoes, peppers, and onions you can find.
- Roast the vegetables before cooking: Roasting the vegetables brings out their natural sweetness and umami flavor, and it also helps to concentrate their flavors.
- Use a good quality oil: The type of oil you use will also affect the flavor of the zacusca, so choose a high-quality extra virgin olive oil or another flavorful oil.
- Cook the zacusca slowly: Zacusca is a slow-cooked dish, so be patient and let the flavors develop over time. Simmer it for at least 1 hour, or longer if you have time.
- Season to taste: Zacusca should be flavorful but not too salty or sour. Taste it as you cook and adjust the seasonings as needed.
Conclusion:
Zacusca is a delicious and versatile dish that can be enjoyed as a spread, a dip, or a side dish. It's a great way to use up summer vegetables, and it's also a great make-ahead meal. With its smoky, flavorful, and slightly spicy flavor, zacusca is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love