Romanian Zacusca Recipes
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.
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- Grill all the eggplants and peppers until they are charred. Peel the skin from both eggplants and peppers and also remove the seeds from the peppers.
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