Mixed Zacusca

Mixed Zacusca: The Delight of Autumn in a Jar

If you're looking for a savory mixed zacusca recipe, you've come to the right place! This traditional recipe is not only a tasty dish but also an excellent way to preserve the flavors of summer and autumn for the upcoming cold months. Zacusca has long been a symbol of hospitality and the joy of sharing with loved ones, and today I will guide you step by step to achieve this delicacy at home.

Total preparation time: 3 hours
Preparation time: 1 hour
Cooking time: 2 hours
Number of servings: Approximately 30 jars

Ingredients:

- 4 kg of ripe eggplants (approximately 8 kg of raw eggplants)
- 2 kg of bell peppers
- 4 kg of pimentos
- 2 kg of white onions
- 600 ml of sunflower oil
- 500 g of mushrooms (weighed after semi-preparation)
- 500 g of beans (weighed after semi-preparation)
- 1 heaping teaspoon of ground white pepper
- 3-4 tablespoons of salt
- 3-4 bay leaves
- 1-2 tablespoons of sugar
- 1.5 liters of thick broth
- Basil
- 1-2 hot peppers (optional)

Practical tip: Use fresh, seasonal vegetables for the best zacusca. Also, if you want a more intense flavor, let the roasted eggplants drain for a longer time.

Preparing the vegetables

The first step is to prepare all the vegetables. Peel the onions and mushrooms, then wash all the vegetables well and let them drain. Roasting the eggplants is essential. You can roast them on the stovetop (the preferred method) or in the oven. If you choose the oven, don't forget to prick them with a fork to avoid bursting. When the eggplants are roasted (the skin turns black and they are soft), let them cool, then peel them and let them drain in a colander.

Meanwhile, clean the bell peppers and pimentos, cut them into quarters, remove the seeds, and wash them well. Use a meat grinder to turn them into a paste, keeping their juice. The onions can be finely chopped or ground, and the mushrooms should be sliced.

Preparing the zacusca stock

If you're using dried beans, don't forget to soak them in advance and boil them. Alternatively, you can use ready-made beans from the store.

In a large pot, add the onions, half the amount of oil, salt, and pepper. Sauté the onions over medium heat until they become shiny and soft. Then, add a little juice from the peppers and let it simmer until a delicious onion sauce forms.

Adding the vegetables

Now it's time to add the pimentos and chopped bell peppers, along with the bay leaves and the remaining oil. Let the mixture simmer for about 30 minutes over medium heat. If you want a hint of spiciness, add the hot peppers, cut in half and seeded. It's important to taste the mixture to adjust the level of spiciness, so the zacusca is only slightly spicy.

After 30 minutes, add the eggplants and, after 15 minutes, the broth in which you've dissolved the sugar and basil. Let the mixture simmer for 20-30 minutes, stirring occasionally.

Finally, add the beans and mushrooms, letting it simmer on low to medium heat until the oil rises to the surface, and the zacusca becomes homogeneous and creamy.

Preserving the zacusca

To preserve the zacusca, prepare a large pot of hot water. Place a piece of felt or a thicker cloth at the bottom, then pass each jar and lid through the hot water (or boil them for a few minutes). Using thick gloves, fill each jar with hot zacusca, add a little sodium salicylate on top, and close the lid. Place the jars on a wooden surface, cover them with a blanket or towels, and let them cool to room temperature until the next day.

Serving suggestions and variations

Mixed zacusca is perfect served on slices of toasted bread, alongside cottage cheese or olives. You can combine it with a green salad or use it as a side dish for grilled meat.

Also, for a vegetarian version, you can replace the mushrooms with tofu or tempeh, and the beans with lentils.

Frequently asked questions

Can I use frozen vegetables?
Yes, but for better taste, fresh vegetables are recommended.

How can I keep the zacusca for longer?
Make sure the jars are well sterilized and sealed tightly, and the zacusca will last up to a year.

How spicy can the zacusca be?
Adjust the amount of hot pepper according to personal preferences. It’s always better to start with a small amount and taste afterwards.

Nutritional benefits

Mixed zacusca is rich in vitamins and minerals, having a high content of antioxidants from vegetables. It is an excellent source of fiber and low in calories, making it a healthy choice for any meal.

This mixed zacusca recipe will not only fill your pantry with delicious flavors, but it will also bring beautiful memories in every jar. Enjoy the cooking process and every savory spoonful!

 Ingredients: - 4 kg of eggplants, weighed and prepared - 2 kg of bell peppers - 4 kg of sweet peppers - 2 kg of white onions - 600 ml of sunflower oil - 500 g of mushrooms (weighed after semi-preparation) - 500 g of beans (weighed after semi-preparation) - 1 full teaspoon of ground white pepper - 3-4 tablespoons of salt - 3-4 bay leaves - 1-2 tablespoons of sugar - 1.5 liters of thick tomato juice - basil - 1-2 hot peppers - optional.