Mixed vegetable spread

Mixed Zacusca: A Fall Delicacy

Preparation time: 60 minutes
Cooking time: 120 minutes
Total time: 180 minutes
Number of servings: 10 jars of 400g

Here is a recipe that combines the flavors of fresh vegetables, transforming them into a delicious zacusca that I have named "Mixed". This recipe was created out of passion and the desire to gather the tastes of autumn in jars. Zacusca is a specialty that enjoys popularity and is often prepared during the vegetable preservation season. It is served with fresh bread and can be used as an appetizer or a side dish.

Necessary ingredients:
- 1l palm oil
- 500g red onion (peeled and ground)
- 1kg white onion (peeled and ground)
- 3kg carrots (peeled and ground)
- 1.5kg mushrooms (boiled and ground)
- 1kg green bell pepper (roasted, peeled, and ground)
- 6 pieces of hot peppers (seedless and ground)
- 4kg sweet peppers (roasted, peeled, and ground)
- 2kg eggplants (roasted, peeled, and chopped)
- 1l tomato puree
- 2 tablespoons coarse salt
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon ground cumin

Preparing Mixed Zacusca

Step 1: Preparing the vegetables
Start by roasting the eggplants. They can be roasted on a grill or in the oven until the skin turns black and the flesh is soft. After they cool, peel them and let them drain on a slanted board to remove excess water.

Wash the sweet peppers and bell peppers well, then remove the stems. Let them dry. The onions and carrots need to be peeled and washed, while the hot peppers should be washed, and the seeds and veins removed.

Step 2: Boiling the mushrooms
Wash the mushrooms and boil them in water with a little salt for about 20 minutes. After boiling, remove them to a strainer to drain well.

Step 3: Preparing the vegetable mixture
In a taller pot, add the palm oil and heat it. Cook the sweet peppers and bell peppers one at a time until they become soft. Peel them and remove the cores. It is important to use palm oil for a more intense flavor, but you can also use sunflower oil if you prefer.

After adding all the vegetables, grind them with a meat grinder. The eggplants are chopped and placed in separate bowls.

Step 4: Cooking the zacusca
In a large pot (or two, if needed), add the heated oil and the ground vegetables, tomato puree, salt, garlic powder, white pepper, and cumin. Simmer the zacusca over low heat for about 2 hours, stirring frequently to prevent sticking to the bottom of the pot. The zacusca is ready when it becomes a homogeneous paste with a rich flavor.

Step 5: Preserving
When the zacusca is ready, place it in sterilized jars. Screw on the lids and place the jars between blankets to cool slowly for 1-2 days. After they have completely cooled, label the jars and arrange them on the pantry shelves.

Useful tips:
1. Make sure all vegetables are well dried before using them to avoid excess water in the zacusca.
2. You can add other vegetables, such as zucchini or beets, to vary the flavor.
3. Zacusca keeps very well in the pantry, but you can enhance its flavor by letting it rest for a few days before consuming it.
4. Replace some of the oil with butter for a richer taste and creamy texture.

Nutritional benefits:
Zacusca is an excellent source of vitamins, minerals, and antioxidants due to the fresh vegetables used. Onions, carrots, and eggplants contain fiber, which contributes to healthy digestion, while bell peppers are rich in vitamin C.

Serving suggestions:
Mixed zacusca pairs wonderfully with a slice of fresh or toasted bread. You can serve it alongside cheese or olives for a delicious meal. It can also be combined with a glass of dry white wine or a light beer.

Frequently asked questions:
1. Can I use other types of oil for this recipe?
Yes, you can use sunflower oil or olive oil, but palm oil gives a distinct flavor specific to zacusca.
2. How can I sterilize the jars?
To sterilize the jars, wash them well, then place them in the oven at 120°C for 15-20 minutes.
3. Can zacusca be frozen?
It is not recommended to freeze zacusca, as the texture may change. It is better to keep it in the pantry.

Enjoy preparing this Mixed zacusca, which will bring the warmth and aroma of autumn into every jar! Whether you savor it on its own or use it as a base for other dishes, this zacusca will surely become a favorite in your family.

 Ingredients: 1l oil, 500g red onion (peeled and minced), 1kg white onion (peeled and minced), 3kg carrots (peeled and minced), 1.5kg mushrooms (boiled and minced), 1kg green bell pepper (roasted, peeled and minced), 6 pieces hot pepper (seedless and minced), 4kg sweet pepper (roasted, peeled and minced), 2kg eggplant (roasted, peeled and chopped), 1l tomato broth, 2 tablespoons coarse salt, 1 teaspoon garlic powder, 1 teaspoon white pepper, 1 teaspoon ground cumin

 Tags:  zacusca pepper eggplant canned food