Zacusca

Vegetable couscous

Preparation time: 30 minutes
Cooking time: 2-3 hours
Total time: 3-3,5 hours
Number of servings: about 20-25 400 g jars

Zacusca is a traditional Romanian canned dish, full of flavor, which combines the flavors of a variety of cooked vegetables, resulting in a delicious paste perfect for canapés. This recipe will not only indulge your taste buds, but will also bring back fond childhood memories of grandmothers lovingly cooking zacusca for the whole family. Let's discover together how to prepare this delicacy!

Ingredients

- 10 kg eggplant, well ripe
- 4 kg sweet and succulent gogosar (kapia peppers)
- 4 kg bell peppers, preferably red
- 1,5 kg onions, white or yellow
- 550 g tomato paste (we recommend Regal tomato paste for an intense taste)
- 1.25 l oil (sunflower or olive for a more refined taste)
- Salt to taste
- Bay leaves for flavor

Preparations for the perfect zacusca

1. Preparing the ingredients

Start by peeling the onion, cutting it into thin slices. This will add sweetness and flavor to your zacusca. Boil the onion in 1.25 quarts of boiling water. Let it boil for 10 minutes, then drain.

2. Cooking vegetables

- Donuts: Wash them well, remove the skins and seeds, then boil in boiling water for 5-10 minutes. Once cool, peel them.
- Peppers: As with the goulash, wash the peppers, grill or roast them on a grill or griddle until the skin turns black. Then peel and remove the seeds.
- Eggplants: Grill or bake eggplant on the grill or in the oven until the skin is charred and the flesh is soft. Allow to cool, then peel and drain well of the juices.

3. Grinding vegetables

Once all the vegetables are cooked and cleaned, it's time to pulp them. Use a food processor or grinder to get a smooth mixture. You can adjust the texture according to your preference, whether you want a smooth zacusca or with larger chunks of vegetables.

4. Final cooking

In a large saucepan, add the oil and boiled onion. Sauté the onion over medium heat until it turns glassy. Next, add the chopped goulash and peppers, stirring constantly. Let the mixture simmer until it begins to boil.

Once the vegetables have come to a boil, add the eggplant and tomato paste. Mix well, adding salt and bay leaves to taste. Let the zacusca simmer, stirring occasionally, until the mixture becomes a thick paste, about 1-2 hours.

5. Bottling

Once the zacusca has reached the desired consistency, it's time to bottle. Use sterilized jars, fill them with hot zacusca and close them tightly. Then place the jars in a large pot of boiling water and boil for about an hour to ensure optimal preservation.

6. One last step

After boiling, remove the jars and leave them to cool between your clothes or in wool to retain the heat. This step helps form a vacuum, essential for preservation.

Cook's tip

For a personal touch, you can add spices such as black pepper, paprika or even a splash of balsamic vinegar for a nice acidity. Zacusca is perfect served with fresh bread or as an appetizer on festive platters.

Calories and nutritional benefits

Zacusca is rich in vitamins and minerals thanks to the fresh vegetables. A 100g serving contains about 80-90 calories and is a healthy choice for appetizers. It is rich in antioxidants, fiber and low in fat, making it a great option for those who want to maintain a balanced diet.

FAQs

1. Can I use other vegetables?
Of course! You can experiment with vegetables like carrots or zucchini to add different flavors and textures.

2. How long can I keep zacusca?
If stored in proper conditions, zacusca can last up to a year.

3. Can it be frozen?
Yes, zacusca can be frozen in small portions, but the taste will be slightly different from canned.

4. What can zacusca be served with?
It's delicious on toast, with cheese, olives or as part of an appetizer platter.

Conclusion

Zacusca is more than just a canned dish; it's part of our culinary tradition, full of memories and summer flavors. By cooking this recipe, you not only enjoy a delicious treat, but also keep a part of gastronomic history alive. Enjoy!

 Ingredients: 10 kg eggplants, 4 kg bell peppers, 4 kg sweet peppers, 1.5 kg onions, 550 g royal tomato paste, 1.25 l oil, salt to taste, bay leaves