New recipes

Pumpkin zacusca

Pumpkin zacusca

1. Peel the zucchini, cut them into cubes and boil them in salted water until they soften. water well and make a puree. The tomatoes are scalded, peeled and put in the robot, turning into a thick sauce.

2. Put the onion in the hot oil and cook until it becomes glassy, ​​then add the carrot and leave it on the fire for about 10 minutes until it softens well. After the carrots are done, add the pepper and leave for another 10 minutes, stirring. add the spices, the pumpkin puree and the tomato sauce.

From this moment, stir continuously until the oil rises to the surface. If you want a fine zacusca, put the blender a little (I did so).

3. Wash the jars and put them in a tray in the oven for 30 minutes. Pour the zacusca into jars (do not fill up) and put them in the tray that is baked for 30 minutes on low heat.

When removing the jars from the oven, put a tablespoon of hot oil on top and screw the lids on.


Pumpkin zacusca

Zacusca recipes are basically very similar, differing only in the ingredients you use for the preparation. Here's how easy it is to prepare this pumpkin zacusca recipe, being perfect for those who fast!

Ingredients for pumpkin zacusca:

1 1/2 large zucchini (about 500 grams)
2 peppers kapia mari
2-3 large onions
2 small carrots
2-3 tomatoes
200 milliliters of oil
sea ​​salt
freshly ground black pepper
a few bay leaves

5 steps to prepare pumpkin zacusca:

1. Wash the zucchini, peel and cut into larger cubes. Add to a pot of water and a pinch of salt and bring to a boil until softened. Meanwhile, clean the onion and wash it, and cut it into juliennes. The carrots are washed and put on the grater, and the peppers are washed, their backs and seeds are removed and they are passed with the help of a food processor.

2. After the pumpkins have boiled, drain well with a strainer and pass until you get a homogeneous paste. Wash the tomatoes and leave them in boiled water for a while, to peel them more easily and pass them with a food processor, until you get a thicker sauce.

3. Heat a little oil in a pan and fry the onion, only until it becomes translucent. Add the carrots and simmer for about 10 minutes or until you notice that the carrots have softened. Add the chopped pepper, soaking for 10 minutes, during which time mix this composition constantly. Season with sea salt and ground black pepper, add the pumpkin paste and tomato sauce.

4. Stir the zacusca constantly and leave it on the fire until the oil rises to the surface. You can also use the blender to grind the vegetables, especially if you don't want bigger pieces in it, but to be more like a delicious pasta.

5. Store the pumpkin zacusca in pre-sterilized jars, add a few bay leaves and a tablespoon of warm oil on top and place the lids.


How to make pumpkin zacusca & # 8211 Simple Recipe

1. Using a knife, cut the zucchini into cubes.

2. Cut the onion in half.

3. We put the carrots through the large grater.

4. Do the same with the tomatoes.

5. Place the zucchini in a hot pan with oil. Add water and cook over low heat.

6. Do the same with the onion and carrot. Add the tomato paste and mix well.

7. Add the fried vegetables to the pan with the pumpkin. Add the tomato paste, crushed garlic, spices and cook over low heat for 1-2 minutes.


/> Pumpkin zacusca with bell peppers and carrots from: zucchini, bell peppers, onions, carrots, tomatoes, oil, salt, celery leaves, bay parsley. Ingredients: 4 kg pumpkin 1 kg finely chopped bell peppers 500 gr finely chopped onion 2 grated carrots 2 kg tomatoes 1 l oil salt celery leaves bay parsley de

/> Pumpkin zacusca from: pumpkin, donuts, tomatoes, onions, oil, celery leaves, parsley leaves, thyme, salt, pepper, garlic. Ingredients: 4 kg pumpkin 2 kg red donuts 2 kg tomatoes 500 g onion 500 ml celery and parsley leaf oil 1 teaspoon thyme salt pepper 4-5 cloves garlic Preparation: Clean…


Zacusca de zucchini & # 8211 a successful recipe that I am already preparing for the third year.

& # 8220Pumpkin zacusca & # 8221 is an absolutely delicious snack, very fragrant and creamy, which is prepared simply and easily. This zacusca can be served at any meal, as an appetizer on the holiday table or spread on bread as a separate dish. Make this tasty and cheap zacusca with confidence!

INGREDIENTS

-300 ml of sunflower oil

METHOD OF PREPARATION

1. Cut the vegetables into small pieces.

2. Put all the vegetables through the mincer.

3. Move the vegetables into a large saucepan with a thick bottom or cauldron, pour in the refined oil and mix.

4. Simmer the zacusca over low heat for 1 hour and 20 minutes.

5. After an hour, add the tomato sauce, sugar and salt, stir and simmer for 40 minutes.

6. Put the zacusca in sterilized jars and staple them.

7. Turn the jars upside down, cover them with a duvet and let them cool completely.


ZACUSCĂ by baked zucchini in the oven

Baked vegetables are much tastier, sweeter and healthier than cooked vegetables. They give the food a special flavor, especially if we make them into zacusca.

Zucchini are found at discretion throughout the summer season, so it would be a shame not to take the opportunity to preserve them for the winter. We can combine them with various vegetables, to obtain a nutritious and tasty zacusca.

• 3 pumpkins
• 3 onions
• 5 carrots
• 5 red bell peppers
• 5 tomatoes
• 7 cloves of garlic
• 2-3 teaspoons of salt

Peel onions, garlic cloves and bell peppers and seeds. Wash all vegetables. Cut the zucchini into cubes, bell peppers and tomatoes in half, carrots into rounds and julienned onions. Put all the vegetables in an oven tray greased with a little oil. If they do not fit well, bake them in two rounds.

Finally, sprinkle the vegetables with a little oil and place the tray in the hot oven. Let the vegetables simmer (200-250 degrees Celsius) for 30 minutes, then remove the pan and turn them over. Put the tray back in the oven and leave the vegetables for another half an hour.

The vegetables are ready when they have softened and browned a little. Turn off the heat and leave the tray in the oven off for another 20 minutes.

Peel the peppers and tomatoes and put them in a blender or food processor. Add the rest of the vegetables and mix until they are crushed and reach the desired texture. You can get a finer zacusca, like a paste, or coarser.

If you do not have a blender in the house, chop all the vegetables finely with a knife on a wooden bottom.

Then transfer the zacusca to a thick-walled saucepan. Add the salt and crushed garlic and put the pot on the fire to simmer for 30-40 minutes. Keep the zacusca in jars in the pantry.

It can be served hot or cold, plain or with olives, greens or other dishes.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to make summer zacusca

In a saucepan with a double bottom or a cauldron, heat the oil following the cleaned and chopped vegetables (according to your imagination): onions cut into scales, the carrot put on the large grater, will be put to harden (until they become golden).

The bell peppers will be cleaned of seeds and cut into thin strips, add over the onion.

Peel a squash, grate it and squeeze the juice. Add the salt and pepper.

Roasted tomatoes for a few seconds will be peeled, cut into cubes and added to the pan (or cauldron) to harden.

Mix everything continuously until the vegetables are well soaked.

The aubergines will be baked on the embers, peeled, left to drain, the chopped core will be added near the end, when the broth dissolved in a little water, the chopped garlic, the bay leaf (for flavor), the peppercorns and salt will be added. according to taste), letting everything boil until the ingredients combine their flavors with each other (about 30 minutes, stirring continuously).

If the sauce has not dropped too well, the pan can be put in the preheated oven at 190 degrees for 15 minutes.

Summer zacusca can be served on toast, and if the amount obtained is higher, it can be put in jars or in the freezer in disposable boxes (or boxes of margarine, which we have at hand), then thawed at room temperature, welcome when we have unexpected guests, not having time to prepare anything else.


Pumpkin zacusca

Peel a squash, grate it and put it on a large grater, mix with a handful of coarse salt and set aside.

Bake the peppers in the pan, in the oven, then put them in a pan, add coarse salt and cover with a lid.

The onion is cleaned of leaves, washed, passed through the robot and put in a large saucepan together with the oil. You can also add a little water.

Peel a squash, grate it and squeeze the juice.

Add the zucchini after 10-15 minutes.

Peel a squash, grate it and chop it in half, along with the other ingredients.

The tomatoes are washed, their tails are removed and passed through the robot, then they are put in jars and the zacusca is boiled until the oil comes to the surface. Towards the end, add the pepper and bay leaves and season with salt.

Turn on the oven to heat.

Put hot zacusca in 400 g jars, cover and put in the preheated oven in a pan with hot water, holding for about 30 minutes. Allow the jars to cool in the oven, then store.


Spicy pumpkin zacusca & # 8211 a unique recipe, inherited from grandma!

We present you a recipe for a delicious eggplant zacusca. It is prepared simply from the most affordable ingredients. As a result, you get a particularly appetizing and aromatic delight, with an intense and slightly spicy taste. It is perfect to be served as a snack or as a garnish for meat dishes. Enjoy your loved ones with extra flavor and vitamins during the cold season.

INGREDIENTS

& # 8211 350 g of high-fat mayonnaise

& # 8211 230 ml sunflower oil

& # 8211 1 teaspoon ground bay leaf

& # 8211 1 teaspoon citric acid

& # 8211 ground black pepper to taste

METHOD OF PREPARATION

1. Wash the zucchini and cut off their heads. Wash and peel the bell peppers. Remove the seed stalk.

2. Put the zucchini and peppers through the meat grinder. Pour the resulting mixture into a bowl of the right size and put it on the fire.

3. When the vegetables start to boil, make a small fire and boil them, stirring as often as possible, for 2 hours.

4. Peel the onion and carrot. Put them through the meat grinder and add them to the pumpkin bowl. Along with the onion and carrot, add salt, mayonnaise, sugar, oil, tomato paste and spices. Stir. If you want to add greens, wash it and let it dry. Finely chop it and add it to the vegetables, when they start to boil.

5. Sterilize jars and lids. When the zucchini zacusca will be the consistency of cream, make a small fire and fill the jars, using a sterilized spoon.

6. Cover the jars with lids (do not close them) and pasteurize them in a saucepan with water (the water level in the saucepan should reach to the middle of the jars). Pasteurize the jars with zacusca for 60 minutes. To avoid breaking the jars, spread a thick towel on the bottom of the pan.

7. Remove the jars from the pan and close them with lids. Turn the jars upside down and cover them with a duvet. Allow the zacusca to cool under the duvet.


Pumpkin zacusca

Zacusca recipes are basically very similar, differing only in the ingredients you use for the preparation. Here's how easy it is to prepare this pumpkin zacusca recipe, being perfect for those who fast!

Ingredients for pumpkin zacusca:

1 1/2 large zucchini (about 500 grams)
2 peppers kapia mari
2-3 large onions
2 small carrots
2-3 tomatoes
200 milliliters of oil
sea ​​salt
freshly ground black pepper
a few bay leaves

5 steps to prepare pumpkin zacusca:

1. Wash the zucchini, peel and cut into larger cubes. Add to a pot of water and a pinch of salt and bring to a boil until soft. Meanwhile, clean the onion and wash it, and cut it into juliennes. The carrots are washed and put on the grater, and the peppers are washed, their backs and seeds are removed and they are passed with the help of a food processor.

2. After the pumpkins have boiled, drain well with a strainer and pass until you get a homogeneous paste. Wash the tomatoes and leave them in boiled water for a while, to peel them more easily and pass them with a food processor, until you get a thicker sauce.

3. Heat a little oil in a pan and fry the onion, only until it becomes translucent. Add the carrots and simmer for about 10 minutes or until you notice that the carrots have softened. Add the chopped pepper, soaking for 10 minutes, during which time mix this composition constantly. Season with sea salt and ground black pepper, add the pumpkin paste and tomato sauce.

4. Stir the zacusca constantly and leave it on the fire until the oil rises to the surface. You can also use the blender to grind the vegetables, especially if you don't want bigger pieces in it, but to be more like a delicious pasta.

5. Store the pumpkin zacusca in pre-sterilized jars, add a few bay leaves and a tablespoon of warm oil on top and place the lids.


Spicy pumpkin zacusca & # 8211 a unique recipe, inherited from grandma!

We present you a recipe for a delicious eggplant zacusca. It is prepared simply from the most affordable ingredients. As a result, you get a particularly appetizing and aromatic delight, with an intense and slightly spicy taste. It is perfect to be served as a snack or as a garnish for meat dishes. Enjoy your loved ones with extra flavor and vitamins during the cold season.

INGREDIENTS

& # 8211 350 g of high-fat mayonnaise

& # 8211 230 ml sunflower oil

& # 8211 1 teaspoon ground bay leaf

& # 8211 1 teaspoon citric acid

& # 8211 ground black pepper to taste

METHOD OF PREPARATION

1. Wash the pumpkins and cut off their heads. Wash and peel the bell peppers. Remove the seed stalk.

2. Put the zucchini and peppers through the meat grinder. Pour the resulting mixture into a bowl of the right size and put it on the fire.

3. When the vegetables start to boil, make a small fire and boil them, stirring as often as possible, for 2 hours.

4. Peel the onion and carrot. Put them through the meat grinder and add them to the pumpkin bowl. Along with the onion and carrot, add salt, mayonnaise, sugar, oil, tomato paste and spices. Stir. If you want to add greens, wash it and let it dry. Finely chop it and add it to the vegetables, when they start to boil.

5. Sterilize jars and lids. When the zucchini zacusca will be the consistency of cream, make a small fire and fill the jars, using a sterilized spoon.

6. Cover the jars with lids (do not close them) and pasteurize them in a saucepan with water (the water level in the saucepan should reach to the middle of the jars). Pasteurize the jars with zacusca for 60 minutes. To avoid breaking the jars, spread a thick towel on the bottom of the pan.

7. Remove the jars from the pan and close them with lids. Turn the jars upside down and cover them with a duvet. Allow the zacusca to cool under the duvet.


Video: Zacusca traditionala de vinete si alte bunatati - Traditional ZACUSCA time (November 2021).