Traditional recipes

Pumpkin zacusca

Pumpkin zacusca

We wash the pumpkins and put them on the grater, add a little salt and let them drain in a strainer. Bake, clean the peppers and cut into pieces. Chop the onion and leek. Peel the carrots and grate them. We scald the tomatoes, remove the skins and put them through the robot. Put a pan with a thick bottom on the fire, add the oil, put the onion and leave for 2-3 minutes, stirring all the time, then add a cup of water and simmer on the right heat. After about 10-15 minutes add the carrot and let it continue to simmer. When the juice decreases, add more hot water. Add the baked zucchini and peppers when the onion is soaked and let it boil for about 10 minutes then add the tomatoes, salt, pepper and bay leaf. Let it boil, stirring often, until the juice decreases. We match the salt. Add the garlic and turn off the heat. If we like the spicy taste, we also make the spicy zacusca.

We put half of the quantity in jars and in the other half we add 1 chopped hot pepper and a powder of chili flakes or to taste and bring to a boil. We stop the fire, let it calm down and put it in jars. We sterilize 30 minutes from the moment the water started to boil. Let the jars cool under the beds / towels until the next day. We serve with great appetite!


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.


Sweet zacusca

Not everyone likes zacusca, that's why Carmen Nemeth discovered a variant of sweet zacusca which seems to be good for digestion.
What I like about the recipe is that it does not leave oil on the surface and that hot peppers can be added.
Do you want a different zacusca recipe for winter? Try the recipe proposed by Carmen. Over time, she delighted us with recipes that proved to us that she is a perfect housewife!


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.


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. Prepare 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.


Zucchini pumpkin for the winter

From the multitude of pumpkin recipes, this is one of the most cost-effective, as it is stored all winter and can be eaten especially on fasting days, for breakfast or dinner.

Zucchini are very cheap, easily accessible and very versatile. The recipe can be re-adapted according to preference and possibilities. So, in addition to the given ingredients, you can also add eggplant, mushrooms or other vegetables that you like.

Pumpkin zacusca for winter - recipe

• 4 kg of pumpkin
• 1.5 kg of bell peppers, donuts or kapia
• 1.5 kg of tomatoes
• 1.5 kg of onions
• 1-2 carrots
• 200 ml of oil
• 1 tablespoon of salt
• 2 bay leaves
• 2-3 cloves of garlic
• optional: 1 teaspoon sugar, 2 ginger and 2 coriander seeds, ground

If the pumpkins are from the garden, or are from an organic source, there is no need to peel them. Cut off their heads and wash them well.

Prepare the other vegetables as well. Bake the peppers or donuts and peel them while they are warm. Clean the inside, removing the seedbed. Chop the mincer, like eggplant salad.

Peel a squash, grate it and squeeze the juice. Put the zucchini on the large grater and mix with the salt. Let them sit with salt in a bowl to leave as much water as possible.

Wash the tomatoes and put them on the grater to remove the peel.

Peel an onion and finely chop it. Heat the oil in a large, thick-walled saucepan and add the onion. Stir constantly for 2-3 minutes, until slightly hardened. Pour 1 cup of water and simmer over medium heat for about 10 minutes.

Then add the grated carrot and bring to a boil. Add a little warm water when you notice that the liquid drops.

When the onion has softened, add the well-drained grated zucchini. Now add the finely chopped peppers.

Put the lid on and let everything boil for 10 minutes. Then add the tomatoes, salt, pepper, bay leaf and other spices.

Bring to the boil until the liquid drops, stirring often. When you notice that the oil has risen to the top, the zacusca is ready. Add sugar if you want the zacusca to be sweeter and not too sour.

Add the crushed garlic and mix well. Turn off the heat and let the zacusca sit with the lid on for another quarter of an hour.

Transfer the zacusca to the jars, screw the lids tightly and sterilize them for 30 minutes. Allow the jars to cool in the water in which they were boiled, or wrapped in thick blankets, somewhere in a corner of the room.

Source: Lust, Zacuscă de Zovlecei: https://pofta-buna.com/zacusca-de-dovlecei/

* 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.


Pumpkin Zacusca - Recipes

Because it is the season of fresh vegetables, I suggest you prepare a delicious and flavorful zucchini zacusca. It is not complicated to do at all and the result is very good and you can keep it for a while. I found the recipe on Lena's website and because it doesn't have a lot of oil, I decided to prepare it and propose it to you.

Cruise Phase (PL), Consolidation, Definitive Stabilization

2-3 cloves of garlic (optional)

From these quantities I got 3 jars (350 g) and a little zacusca, but if you want more double or triple the quantities.

Preparation. We cut the washed pumpkins into cubes and put them in a tray. Add the julienned onion and sliced ​​carrots. Cut the bell peppers in half and place them on top of the other vegetables in the pan, and put the tomatoes whole.

Sprinkle with a tablespoon of oil (or if you have a spray container even better) and bake for about 1 hour. Remove the tray and place a kitchen towel on top. Leave for about 10 minutes, then peel the peppers and tomatoes. Pour all the vegetables into a blender and mix according to how fine you want the zacusca to be.

Then pour the contents into a pot with a thicker bottom, add salt and pepper to taste, the other tablespoon of oil and bay leaves. Bring to a simmer for about 30-40 minutes. Be very careful that when boiling, the contents jump out.

For storage we followed the method used in the original recipe, which ensures that they stay very good longer. Put the sterilized jars empty in the hot oven and keep them there for a few minutes. While they are still hot, pour the hot zacusca into them and screw the whole lid tightly. Then put the jars in the oven heated to 150 degrees and leave them there for another 30 minutes. Turn off the oven open the door and let the jars cool further in the oven off.

That's about it! I hope you implement the recipe and enjoy it!


Zucchini pumpkin for the winter

From the multitude of pumpkin recipes, this is one of the most cost-effective, as it is stored all winter and can be eaten especially on fasting days, for breakfast or dinner.

Zucchini are very cheap, easily accessible and very versatile. The recipe can be re-adapted according to preference and possibilities. So, in addition to the given ingredients, you can also add eggplant, mushrooms or other vegetables that you like.

Pumpkin zacusca for winter - recipe

• 4 kg of pumpkin
• 1.5 kg of bell peppers, donuts or kapia
• 1.5 kg of tomatoes
• 1.5 kg of onions
• 1-2 carrots
• 200 ml of oil
• 1 tablespoon of salt
• 2 bay leaves
• 2-3 cloves of garlic
• optional: 1 teaspoon sugar, 2 ginger and 2 coriander seeds, ground

If the pumpkins are from the garden, or are from an organic source, there is no need to peel them. Cut off their heads and wash them well.

Prepare the other vegetables as well. Bake the peppers or donuts and peel them while they are warm. Clean the inside, removing the seedbed. Chop the mincer, like eggplant salad.

Peel a squash, grate it and squeeze the juice. Put the zucchini on the large grater and mix with the salt. Let them sit with salt in a bowl to leave as much water as possible.

Wash the tomatoes and put them on the grater to remove the peel.

Peel an onion and finely chop it. Heat the oil in a large, thick-walled saucepan and add the onion. Stir constantly for 2-3 minutes, until slightly hardened. Pour 1 cup of water and simmer over medium heat for about 10 minutes.

Then add the grated carrot and bring to a boil. Add a little warm water when you notice that the liquid drops.

When the onion has softened, add the well-drained grated zucchini. Now add the baked peppers, finely chopped.

Put the lid on and let everything boil for 10 minutes. Then add the tomatoes, salt, pepper, bay leaf and other spices.

Bring to the boil until the liquid drops, stirring often. When you notice that the oil has risen to the top, the zacusca is ready. Add sugar if you want the zacusca to be sweeter and not too sour.

Add the crushed garlic and mix well. Turn off the heat and let the zacusca sit with the lid on for another quarter of an hour.

Transfer the zacusca to the jars, screw the lids tightly and sterilize them for 30 minutes. Allow the jars to cool in the water in which they were boiled, or wrapped in thick blankets, somewhere in a corner of the room.

Source: Lust, Zacuscă de Zovlecei: https://pofta-buna.com/zacusca-de-dovlecei/

* 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.

Eggplants will be baked on the embers, peeled, drained, added chopped core near the end when the broth dissolved in a little water, chopped garlic, bay leaf (for flavor), 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 for the winter

If you haven't already made a zacusca or you want to try another recipe, apart from the classic one, with eggplant, we suggest you prepare this pumpkin zacusca. It is delicious, easy to make and you can easily adjust the quantities depending on how much zacusca you want to get.

  • 2 zucchini
  • 2 onions
  • 2 carrots
  • 3 red bell peppers
  • 3 tomatoes
  • 3-4 cloves of garlic
  • 5 tablespoons oil
  • salt
  • pepper
  • 2 bay leaves
  • 250 ml broth

Peel a squash, grate it and cut it into small pieces. Larger cubes for quick cooking is an ideal option. Prepare an oven tray and line it with baking paper.

Put the vegetables apart from the tomatoes (we will put them later) and sprinkle a little salt on them. Sprinkle the vegetables with a little oil and put the tray in the oven for an hour. Remove the tray and stir from time to time to turn the vegetables on the other side as well.

After the first half hour, add the tomatoes. When the vegetables are cooked, turn off the heat and leave the tray in the oven to cool gradually. When the vegetables have cooled, pass them with a blender, but not enough to get a very fine paste. Or you can give them through the shredder.

Put the rest of the oil in a pot on the fire, add the finely chopped garlic and mashed vegetables. Add the broth, bay leaves, season with salt and pepper and let the zacusca boil for 20-30 minutes or until the oil rises to the surface.

After it has cooled down a bit, put the zacusca in sterilized jars. Add a tablespoon of oil on top. Keep zacusca in the pantry or cellar over the winter.

You have to see it too.


1 kg of zucchini
500 g donuts
300 g onions
200 ml oil
1 tablespoon salt
1 liter of tomato juice
pepper
1 bay leaf

Difficulty: average & middot Preparation time: 90 minutes

Peel a squash, grate it and squeeze the juice. Cut the donuts into pieces and chop the onion finely. Put the oil in a large bowl and fry the onion over which you sprinkle a tablespoon of salt, then add the zucchini and donuts. Leave on the fire for half an hour and stir continuously. Then add the tomato juice and bay leaf and leave the zacusca on the fire for about half an hour, adding the hot pepper.
Put the zacusca in the jars, staple the lids and leave them in the oven for 30 minutes.


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