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Bean and mushroom zacusca

Bean and mushroom zacusca

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It's the first time I've made zacusca. I did it before, but I was just an assistant cook, besides my mother .. :))
Now that I have my kitchen, I wanted to make a zacusca to my liking, which would combine several flavors.
And the result was a delicious zacusca! I highly recommend it! But I advise you to respect the preparation method, if you want to have no digestive problems, as after a regular zacusca. I loved zacusca, but I was always sick of it because of the fried onions. My sister-in-law, Dana taught me a very effective little trick. So now, I boiled it and only then I fried it. The outcome? It doesn't change her usual taste at all, but it makes her lighter for the stomach.
And another small change to the usual zacusca, is the fact that I added carrots in it, after I tasted the great zacusca of Alexandra, my future sister-in-law, who also put carrots.
And as the last note of change brought by me, was the fact that I added mushrooms.
I'm delighted with my zacusca! About 3 jars were eaten today. I still have 18 jars of 400 g left.

Eggplant and mushroom zacusca

Bake the eggplant and capsicum on the hot plate or directly on the stove's eye, then clean it and let it drain.
Peel the onion and cut. Heat in hot oil until golden.
Chop the eggplant, cut the peppers into cubes and cut the mushrooms into thin slices.
Put them all over the hardened onions.
Add tomato paste, salt, pepper, bay leaves to taste.
Let it simmer for about 2 hours. Stir from time to time so that it does not stick.
Wash the jars and sterilize. I put them on the baking tray for 10 minutes.

To keep it good over the winter, put hot zacusca in jars and bake for another 10-15 minutes.
Remove from the oven, put the lids on, and leave the jars covered until the next day.
From the above ingredients, 8 400g jars are obtained.

Eggplant zacusca with wild mushrooms

Bake the eggplant and peppers. They are cleaned and passed through the mincer. Peel an onion, wash it and

Eggplant zacusca with mushrooms

Bake the eggplants in the flame of the stove, put them in a bowl and sprinkle coarse salt over them,

Zacusca with mushrooms and zacusca with beans - Daniela Gorgorin

Ingredients for mushroom zacusca: 2 kg fresh mushrooms, 1 kg onion, 4 kg capsicum and donuts, 0.5 l tomato juice, 0.5 l oil, salt and pepper (to taste), bay leaves, 10- 12 cloves of garlic.

Method of preparation: Peppers and donuts are baked, cleaned and torn into strips, strips. Finely chop the onion and simmer in oil.

Mushrooms (cleaned and well washed) cut into thin slices, put onions and mix with a wooden spoon.

Bring to the boil until the water left by the mushrooms decreases. Then add the peppers and donuts and put the pan for 30 minutes in the oven.

Put the hot tomato juice, spices and leave in the oven for another 20 minutes.

When the zacusca has dropped and the oil has risen to the surface, turn off the heat and place the zacusca in jars, taking care to remove the garlic and bay leaves.

The next day the jars with zacusca are sterilized (in the oven).

Recommendation: The sterilization time is considered from the moment the zacusca starts to boil inside the jars (specific boiling bubbles appear).

ingredients: 2 kg beans, 1 kg onion, 2 kg red bell pepper, 0.5 kg carrot, 1 l tomato juice, 0.5 l oil, salt, pepper, bay leaves, thyme.

Method of preparation: Choose the beans, wash them, leave them in the water until the next day to soak them.

Put the beans to boil in cold water and after boiling, drain the water and replace it with another hot water. Repeat the operation once more and let it boil well.

During this time, the finely chopped onion is sautéed in oil. Add the carrots given through the large grater and the finely chopped peppers over the onion.

When the beans are cooked drain and add over the composition of onions, carrots and peppers. Let it simmer for a few minutes, then put the pot of zacusca in the oven for 30 minutes.

Add the hot tomato juice, bay leaves, salt and pepper to taste. Leave the pan in the oven until the zacusca has dropped and the oil has risen to the top. Add the salt, add the thyme and turn off the heat.

Zacusca is poured hot into jars and sterilized in the oven the next day.

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How do we prepare the recipe for green bean zacusca?

Bake the peppers and clean them. Peel the onion and cut it into small pieces and put it on the fire together with the oil, a little water, the hot pepper and the grated carrot.

Leave on low heat until soft. I don't fry onions, but you can not add water. I prefer to simmer the vegetables in oiled water.

Add the green beans, chosen by the tails, washed and cut into pieces of about 1 cm, so that they can be placed well on a slice of bread.

When all the vegetables are soaked, add the baked bell peppers, cut into slices or broken strands (I prefer to break the strands), tomato juice, bay leaf, salt, pepper and celery leaves.

Bring to a boil over low heat, until the sauce decreases and reaches the desired consistency. Add the crushed garlic at the end, bring to a boil and the zacusca is ready. Put in jars after it cools down.

How do we sterilize zacusca jars?

Sterilize for 30 minutes from the moment the water boils, then turn off the heat.

Let the jars cool in the water in which they boiled, until the next day. Then we check them, make sure the lids are tight, clean them well, label them and put them in the pantry. They will hold up very well for a long time.

It is absolutely delicious Mashed vegetables this, slightly spicy, with a cheerful and inviting color, if you feel like eating it with your eyes. & # 128578

probably recipe and you will not regret, it is worth knowing. & # 128578

The beans are left to soak overnight and boil the next day.
Peel a squash, grate it and boil it. After boiling, rinse with cold water, then cut into small pieces.
The vegetables are cleaned and cut into small pieces with a knife or a robot.

First cook the onion, then add the carrots and then the peppers, thyme, bay leaves and canned tomatoes. Add salt and pepper to taste. I used a cast iron pot.

When the vegetables have softened, add the peppers and donuts.

After 10-15 minutes, add the tomatoes and tomato paste.

Stir occasionally so that it does not stick.
Add the boiled beans and leave on the fire until the oil rises to the surface.
You can leave the beans whole or you can crush it.

Sterilize the jars in the oven or in the microwave.

The jars are placed on a metal tray or on the blade of a knife and will be filled with zacusca.
Screw in and put in the oven for another 20 minutes.
Leave to cool overnight in the oven.
Good appetite!

Zacusca & # 8211 recipes to try for a delicious zacusca

Zacusca is one of the most prepared preserves in the housewives' pantry. It is made in a variety of ways, each recipe having fresh taste and aroma even a few months after it was made. See what zacusca recipes you can try this year.

The pantry is full of cans for the winter and in no year do housewives compromise on quality. In order to have shelves full of pickles, jam, compotes and delicious zacusca, the housewives work at the beginning of autumn and prepare the best recipes for the whole family.

Zacusca can be made according to several recipes, and we present the tastiest ones below. See how zacusca is made.

Zacusca recipes

Recipes: bean curd


- 1 kg of beans
- 2 kg of onions
- 1.5 kg of donuts
- 2 kg of tomatoes
- 700 g of carrots
- 1 l of oil
- It was laurel
- salt and pepper to taste

1. Boil the beans and bring to the boil. Then change the water. Bring to the boil again, change the water again and then add the grated carrot. Bring to a boil (the beans should not be very boiled). Drain the juice as well as you can and set aside.
2. Heat the oil in a large bowl (these amounts of ingredients are for large portions of zacusca, so you will need a 10 kg bowl). Cut the onion into thin slices and sauté. Cut the donuts into small slices (after you have washed and cleaned them) and put them to harden. After softening, add the finely chopped tomatoes (or grated so as not to peel).
3. Boil on low heat for 30 minutes in their juice and add the composition from the first step (boiled beans with carrots). Season with bay leaf, salt and pepper.
4. The composition should boil until it drops and the oil rises on top.

Put the composition in hot jars, tie the jars with foil and then immediately put them in beds, in the heat. Put these jars in the oven and so on zacusca recipes they will last through the winter to be enjoyed whenever you feel like something delicious!

Fish zacusca

Boil the fish in salted water and vinegar. If it foams, I throw it away from time to time. Stop boiling when the meat comes off the bone & # 8211 means it has boiled enough.

When it cools, remove the fish meat from the bone. No problem if there are still small bones. They have boiled long enough to soak when you combine the ingredients for the zacusca.

Chop the fish, either with a mincer or, more simply, by making it strip-by-strip with your hands. The second option is indicated if you want the larger pieces of fish to stay in the zacusca, to feel.

Meanwhile, bake and clean the peppers. Peel a squash, grate it and chop the tomatoes.

Chop the onion, put the carrot on the large grater. Put the onion and carrot to harden in hot oil. When they have softened a bit, add the baked peppers cut into strips. Towards the end, add the chopped tomatoes. Season with salt and sugar.

Pour water over, mix and semi-cover the bowl with something. Let the vegetables simmer over medium to low heat until the sauce thickens. Add fish, vinegar, bay leaves, garlic.

Remove the bay leaves (otherwise you will have a bitter taste) and leave to cool. Put in jars and sterilize in a bain-marie for an hour.

Mushroom vegetable pate with beans beans fasting recipe & # 8211 natural vegan pate

Mushroom vegetable pate with beans beans fasting recipe & # 8211 natural vegan pate. A very fragrant and consistent vegetarian pasta recipe with garlic, onion and thyme. Fasting recipes. Fasting appetizer recipes. Mushroom recipes. Recipes with beans. Vegan pate recipes.

I prepared this natural vegetable pate as a fasting or vegan snack idea. With lots of onions and discreet aromas of thyme and garlic. Mushroom paste with beans spread on slices of toast (bruschetta) is simply delicious. It must be accompanied by some vegetables: fresh cucumber, radish, tomatoes, green onions.

Most often I make beaten beans (rubbed or facaluita) which I serve with onions and paprika & # 8211 see Transylvanian recipe here.

During Lent, many people resort to all kinds of commercial vegetable pies that are full of chemicals. That's why I offer you a version of pasty prepared from natural ingredients.

From the quantities below it results approx. 6 servings of vegetable pate mushroom with beans beans fasting recipe & # 8211 natural vegan pate.

Bean curd for the winter

Romanian cuisine is quite offerable when it comes to canned food and winter dishes. As for zacusca, there are some alternatives to the classic recipe, which we all know.

I have already presented you with a recipe for mushroom zacusca and one of zacusca of fish for winter, so today we offer you a bunch of beans. Simple, cheap and very affordable for any housewife.

  • 2 kg onions
  • 1 kg of beans
  • 3 kg donuts
  • 1 liter of oil
  • 1 liter broth
  • salt
  • pepper

Boil the beans in salted water. When the beans have boiled enough, turn off the heat and drain the juice. Put the beans through the mincer or pass them with a food processor. Chop the donuts washed and cleaned of seeds in the same way.

Peel and finely chop the onion. Heat the oil in a large bowl and sauté the onion until translucent. Then add the mashed beans and donuts. Stir and simmer for 10 minutes, then add the broth.

Bring to a boil over medium heat, stirring occasionally. Season with salt and pepper to taste. When the oil rises to the surface, the zacusca is ready.

Allow to cool, then you can put it in sterilized jars. Put a tablespoon of oil on top and close the jars. Keep the zacusca in a place away from heat.

You have to see it too.

Video: Funghi con aglio # 97