>> sâmbătă, 6 octombrie 2012
Uitandu-ma zilele trecute printre retete am constat ca nu am pus pana acum reteta clasica de zacusca. Adica cea pe care o fac si mama si bunica.
Stiu mai multe retete dar in general nu-mi place mancarea facuta cu mult ulei si prajeala. Asa ca m-am gandit ca poate va este si voua de ajutor o reteta fara prea mult ulei, cu putina sare si...putin afumata.
Looking back through the recipes the other day I noticed that I don't have yet classic vegetable stew recipe-zacusca. I mean the one my mother and grandmother usually cook for winter.
I know many recipes but in general I do not like food cooked with a lot of oil and fried onion. So I thought it might be helpful to write the recipe without much oil, salt and ... a little bit smoked.
-2 kg gogosari (copti)
-2 kg ardei kapia (copti)
-2 kg ardei kapia si gogosari (cruzi)
-3 kg rosii (crude)
-2 kg ceapa(cruda)
-4 kg vinete (coapte)
-4 linguri sare grunjoasa
-foi de dafin
-1 litru de ulei
I used both fresh and roasted vegetables. I roasted the eggplants and some peppers and kapia peppers. I write quantities and which vegetables were roasted and which were fresh.
-2 kg peppers (roasted)
-2 kg kapia peppers (roasted)
-2 kg kapia peppers and peppers (fresh)
-3 kg tomatoes (fresh)
-2 kg onions (fresh)
-4 kg eggplants (roasted)
-4 tablespoons coarse salt
-1 liter of sunflower oil
Peel the onion and finely ground it with a food processor or a manual grinder. I am too lazy and I've never done manually the vegetables for this recipe, with a knife. But you can try. They say it's better ...
La fel am procedat si cu gogosarii si ardeii kapia cruzi.
Process the tomatoes also. I don't peel them or take out their seeds. I think they don't have any taste without them :)
I procedeed in the same way with the fresh peppers and kapia peppers.
Finally I processed the eggplants and peppers that were roasted and peeled by my mum (pfiuu...the difficult and ugly part!)
I put the onions and sunflower oil in my mum's black pot for cooking outside. Now it begins the funniest part when we love to cook zacusca! Somehow...
We started the fire, we begun tempering the onions in sunflower oil and to smoke ourselves :))
When the tempered onion turned out yellow I added the fresh ground peppers.
The juice is formed and zacusca begins to boil.
After 15-20 minutes I added the tomatoes and roasted peppers but also the salt and black pepper.
After other 30 minutes I put also the eggplants and bay leaves. I left zacusca to boil slowly and I stirred from time to time in order to prevent the sticking.
When zacusca looks like this, and little juice left, means you have to take it carefully and put it in clean and dry jars. Sterilize then in a pan covered with parchment paper (I don't have PhD thesis now so I used my mother's cosmetics catalogs) in which we added water, for 30 minutes.
Eat some loafs of bread with zacusca and then start arranging your pantries for winter.