Zacusca

If I didn't get to make zacusca in the fall, I do it whenever I have time and desire, especially when I find the right vegetables at the market. I roast the vegetables on the grill outside, let them cool down, and then start peeling and chopping. It gets a bit messy, but it's worth it, especially if I want to have good zacusca for winter. I always put everything in a large pot, otherwise it won't fit.

Quick Info

Total time: about 4-5 hours, depending on how quickly the roasting and chopping goes
Preparation time: 1-1.5 hours (peeling, roasting, chopping)
Cooking time: 3 hours on low heat
Servings: about 10 large jars (depending on size)
Difficulty: medium (a lot of work, simple steps)
Recipe type: winter preserve

Ingredients

6 kg eggplants
3 kg bell peppers
3 kg green bell peppers
3 kg red kapia peppers
2 kg onions
2 l tomato paste
2 l sunflower oil
100 g peppercorns
10 bay leaves
coarse salt (to taste)

Preparation method

1. Roast the eggplants, bell peppers, and kapia peppers on the grill, over direct flame or on the stove. Turn them to cook evenly. Place them in a covered dish to steam, making them easier to peel.
2. Once they have cooled enough to handle, peel all the roasted vegetables. Remove the stems and seeds where necessary.
3. Chop the eggplants, bell peppers, and kapia peppers using a meat grinder. Don't puree them, just chop them finely.
4. Peel the onions, then run them through the grinder or grate them if you don't have another option.
5. Put a large pot on the heat and pour in the 2 liters of oil. Let the oil heat up well.
6. Add the onions to the hot oil and cook until they become translucent, not browned. Stir frequently.
7. Add the chopped peppers over the sautéed onions. Continue to stir and let it cook for about 30 minutes.
8. Add the chopped eggplants, tomato paste, peppercorns, and bay leaves. Mix well and season with salt to taste.
9. Let the zacusca simmer on low heat for about 3 hours, stirring frequently to prevent it from sticking to the bottom. As it reduces and thickens, stir more often.
10. When the mixture has become creamy and thick, turn off the heat.
11. Place the hot zacusca into clean jars. Screw the lids on immediately.
12. After sealing the jars, store them in a cool, dark place. I keep them in a cooler pantry.

Why I make this recipe often

I prepare zacusca because it keeps well over winter and is useful when you don't have time to cook. It's filling, goes well on bread or as a side dish. The taste doesn't change if you respect the quantities, and the roasted vegetables give it a good texture. It also works for breakfast or as a packed meal.

Tips and variations

Tips

Stir frequently, especially towards the end, to prevent it from sticking to the bottom of the pot.
If possible, use eggplants and peppers roasted over wood; they give a better taste than those roasted in the oven or on the stove.
Make sure to peel the vegetables well, or else tough strips will remain in the zacusca.

Substitutions

You can replace the kapia pepper with red bell pepper if you can't find it, although the flavor is slightly different.
If you don't have enough bell peppers, just use kapia peppers and bell peppers.

Variations

You can add a bit of hot pepper if you want a spicier zacusca.
Some people also add grated carrot, but this recipe doesn't call for it.

Serving ideas

A thick slice of toasted bread with zacusca goes well anytime.
It can be served alongside cheese or as a filling for a sandwich.
It works as a side dish for simple roasts or alongside plain rice.

Frequently asked questions

1. Do I need to sterilize the jars beforehand?
Yes, it's good to wash the jars and lids, then sterilize them (in the oven or hot water) to avoid mold.

2. Can I reduce the amount of oil?
You can use a bit less, but not too much less. Zacusca without enough oil dries out and doesn't preserve as well.

3. Why does the zacusca stick to the bottom?
It sticks if the heat is too high or if you don't stir often enough, especially after it starts thickening. Use a pot with a thick bottom.

4. How much salt should I add?
Salt is added to taste, but it's good to taste before pouring in the entire amount. You can always add more at the end.

5. Is the tomato paste mandatory?
The tomato paste gives flavor and color, but it can be made without it, although it will be paler and have a different texture.

Nutritional values

Estimation for a 100 g serving: approximately 140 kcal, of which 12-13 g fat (mostly from oil), 7 g carbohydrates, 1-2 g protein. The sugar from the vegetables isn't very high, but the oil significantly contributes to the calories. It's a hearty and quite filling preserve.

Storage and reheating

Zacusca keeps in sealed jars, in a cool and dark place, for several months, sometimes up to a year. After opening, keep the jar in the fridge and consume within 4-5 days. If you want to reheat it, place the desired portion in a small pot on the stove or in the microwave, without boiling it again.

 Ingredients: 6 kg eggplant, 3 kg bell pepper, 3 kg green bell pepper, 3 kg red kapia pepper, 2 kg onion, 2 l broth, 2 l sunflower oil, 100 g black peppercorns, 10 bay leaves, coarse salt

 Tags:  zacusca