Best 2 Zacusca Recipes
**Zacusca: A Romanian Eggplant and Red Pepper Stew: An Authentic Culinary Journey**
Zacusca, a traditional Romanian stew, is a delectable blend of smoky roasted eggplant, sweet bell peppers, succulent tomatoes, and aromatic spices. This hearty vegetarian dish, pronounced "za-ku-ska," is a staple in Romanian cuisine and holds a special place in the hearts of locals. With its vibrant colors and rich, complex flavors, zacusca is a culinary symphony that captures the essence of Romanian culinary heritage.
Our comprehensive guide takes you on a culinary journey through the world of zacusca, exploring its origins, variations, and the secrets behind its unique taste. Discover the classic recipe that forms the foundation of this beloved dish, along with innovative interpretations that add a modern twist to tradition. From the classic Romanian zacusca to variations like zacusca with mushrooms or zucchini, our collection of recipes offers a diverse range of flavors and textures to satisfy every palate.
ROMANIAN ZACUSCA
A traditional vegetable spread found in Romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is for a large batch intended for canning. You can cut it back if you want a smaller batch for immediate consumption.
Provided by Callu
Categories Vegetable
Time 1h
Yield 10-12 jars
Number Of Ingredients 7
Steps:
- Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
- Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
- Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
- Place oil and onion in a large pot.
- Saute onions for about 4 minutes over medium-low heat.
- Add eggplant, onion, salt and pepper.
- Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
- Taste and adjust salt and pepper to meet your tastes.
- Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
- Wipe rims clean and place clean lids and rings on jars.
- Place into a single layer in large pot (water bath canner if you have one).
- Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
- Remove from heat and allow to cool in water bath.
- When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
- NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Nutrition Facts : Calories 633, Fat 45, SaturatedFat 6.2, Sodium 901.7, Carbohydrate 55.6, Fiber 21.8, Sugar 30.2, Protein 9.6
ZACUSCA
This is a versatile recipe that my friend Alexandrina gave to me. I adored this recipe from the first time I tried it. It is a Romanian recipe that she brought back from her homeland. It can be served as an appetizer on crackers, as a lunch on bagette or it can be served with pasta as an evening meal. She makes it at harvest time (August/September) and in a large quantity to freeze for future use. According to her, it isn't quite the same when made in small batches!
Provided by Kim A. Heaphy
Categories Lunch/Snacks
Time 2h
Yield 35 serving(s)
Number Of Ingredients 8
Steps:
- Chop and boil tomatoes then strain to remove skins.
- On a barbeque, roast the eggplants and bell peppers whole, set aside to cool. Once cooled, peel and drain them. Remove the core and all seeds from the peppers and then julienne them.
- Chop the eggplants.
- Sauté the chopped onions in the oil until softened. Add the chopped eggplants, julienne peppers and bell peppers, as well as the juice from 4 kg boiled and strained tomatoes. Add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper (or to taste).
- Cool and package into useable sizes.
Tips:
- Always wash eggplants thoroughly and sprinkle them with plenty of salt before grilling or roasting. This will remove the bitterness and help them cook evenly.
- If you're using bell peppers, make sure to char them slightly before peeling and dicing. This will add a delicious smoky flavor to your zacusca.
- Don't be afraid to experiment with different types of vinegar. White wine vinegar, balsamic vinegar, and apple cider vinegar are all good options.
- Zacusca can be made ahead of time and stored in the refrigerator for up to 2 weeks. It can also be canned or frozen for longer storage.
- Zacusca can be enjoyed as a spread, dip, or condiment. It's also a great addition to soups, stews, and casseroles.
Conclusion:
Zacusca is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up leftover vegetables and can be made ahead of time for easy meals. Whether you're serving it as a spread, dip, or condiment, zacusca is sure to be a hit with your family and friends.
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