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Pumpkin zacusca

Pumpkin zacusca


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Today I prepared a pumpkin zacusca, a seasonal recipe that I saw at Gina Bradea - Good appetite! and I liked the way it looks, especially since I like dishes with vegetables, without meat, especially in summer. I did not prepare a very large quantity for the winter but only a smaller quantity for immediate consumption. But I will definitely do it again because it is very good.

  • Ingredient:
  • -2 smaller pumpkins
  • -2 onions
  • -1 carrot
  • -3 baked peppers
  • -1 ripe eggplant
  • -1 clove of garlic (I forgot it on the table: D)
  • -2 tablespoons olive oil (you can put even more if you like)
  • -salt
  • -pepper
  • -1 teaspoon old
  • -1 bay leaf
  • -200 ml of water

Servings: 4

Preparation time: less than 120 minutes

HOW TO PREPARE THE PUMPKIN ZACUSCA RECIPE:

Peel a squash, grate it and squeeze the juice. Set aside for 10 minutes, then squeeze. Finely chop the onion and fry in oil until soft. Add water and simmer, then add the grated carrot and cook for another 10 minutes until the carrot is soft. Then add the grated and squeezed zucchini, diced peppers larger or smaller (I left larger pieces), and chopped eggplant with a knife. Boil the zacusca for another 10 minutes, stirring and taking care not to catch it, then add the canned tomatoes from SunFood, but the tomatoes must be cut into cubes if you use canned whole tomatoes. Add salt and pepper to taste and a teaspoon of sugar that will cut the acidity of the tomatoes. Add the bay leaf, which I leave to boil for only 10-15 minutes, then remove it. Boil the zacusca until the water evaporates, then serve cold with fresh bread. (Long live the bread machine: D.)


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.


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 the onions, garlic cloves and bell peppers and seeds, respectively. Wash all vegetables. Cut the zucchini into cubes, bell peppers and tomatoes in half, sliced ​​carrots 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.


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 the onions, garlic cloves and bell peppers and seeds, respectively. Wash all vegetables. Cut the zucchini into cubes, bell peppers and tomatoes in half, sliced ​​carrots 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 crumble 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 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.


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…


Video: Zacusca traditionala de vinete Roasted eggplant and pepper spread


Comments:

  1. Mihai

    super original

  2. Micaiah

    I find that you are not right. We will discuss.

  3. Kennan

    Of course. This was and with me.



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