Mushroom Zacusca
The chanterelles, delicious and aromatic mushrooms, are a wonderful ingredient for preparing a savory zacusca. We start by washing the chanterelles very well, using cold water, until it becomes perfectly clean, without impurities. It is essential to ensure that all dirt is removed, as the chanterelles can accumulate sand or other particles. Once washed, we place them in a large pot, adding enough water to cover them lightly. We boil them well, so they become tender and flavorful. After boiling, we drain the water and finely chop them using a food processor or, alternatively, a meat grinder, obtaining a thick paste.
Meanwhile, we prepare the bell peppers, which we roast in the oven until the skin becomes slightly brown. After they cool, we peel them and chop them as finely as the chanterelles. The onion is finely chopped and added to a heated pan with 800 ml of oil, being sautéed until it becomes translucent, at which point its aroma begins to entice the senses. To the onion, we add the grated carrots and the chopped bell peppers, mixing well to combine the flavors. The chopped mushrooms are also integrated into the mixture, along with the desired spices, which may include salt, pepper, bay leaves, or even herbs, depending on personal preferences.
We continue to sauté all the vegetables for about 15-20 minutes, stirring occasionally to prevent sticking. Once the vegetables have softened and blended perfectly, we add the tomato paste and two to three cups of water, continuing to boil. It is important to stir occasionally to ensure that the zacusca binds well and becomes dense, reaching the desired consistency. Once we have obtained a homogeneous and aromatic mixture, we put the zacusca into clean jars, being careful to fill each container to the brim, then tightly close the lids.
To preserve the zacusca, we sterilize the jars using the bain-marie method, letting them boil for 30-40 minutes, which will ensure optimal preservation of taste and aromas. After the sterilization process is complete, we store the jars in a cool, dark place, where they will keep well until serving. This zacusca is perfect to be enjoyed on a slice of fresh bread or alongside delicious cheese. Enjoy your meal!
Ingredients: 6 kg fresh mushrooms, 5 kg red bell peppers, 2.5 kg carrots, 2.5 kg onions, 800 ml oil, 800 g broth. Optional: spices to taste: salt, pepper, bay leaves.
