Red Peppers and Mushrooms Spread

This recipe was automatically translated from Romanian. View original here
Red Peppers and Mushrooms Spread

I present you a more special zacusca - romanian vegetables spread recipe, with mushrooms, without eggplant, but with a lot of fatty red pepper and very tasty. I haven't worked with zacusca with such pleasure for a long time, the recipe is completely thought out by me, as it seemed to me that it should be tasty and I didn't fail.

I would recommend preparing the recipe in 2-3 steps / day, in one bake the peppers and mushrooms, in another combine the ingredients, boil the zacusca and sterilize it. During this time, keep the ingredients cold.

You also have Easy Vegetables Spread Recipe, which is also very good, but I would say that it is a more premium recipe.

Ingredients

White mushrooms
4 kg
Roasted red peppers
5 kg
You should have about 10kg of raw peppers
White onion
2 kg
Tomatoes
4 kg
Sunflower oil
500 ml
Salt
4 tbsp
adjust to taste
Laurel leaves
3 pieces
+ peppercorns optional

Step by step

1

Bake the peppers on the grill (or in the oven), peel and seed.

I made them 2 days before and kept them in the fridge until I bought and prepared the rest of the ingredients.

2

Wash the mushrooms well, do not clean them, cut them into 2-3 pieces if they are bigger and arrange them in a large oven tray. Sprinkle with a little oil and bake for 45-50 minutes, stir 2-3 times in them to brown evenly.

They fit me in 2 trays, I baked them one by one.

3

This is how it looks at the end, I leave them until the water drops completely and the mushrooms brown nicely.

4

Finely chop the onion in the food processor.

You can also pass it through the meat grinder.

5

I cut the tomatoes into 3-4 pieces.

6

And I passed them through the robot.

7

In a large bowl (mine is 15 liters) heat the oil well, add the onion and stirring periodically until it starts to brown.

8

Add the chopped tomatoes, mix well and simmer for about 30 minutes, stirring regularly.

9

Grind the mushrooms in a food processor and add them in chunks, stirring.

10

Immediately after the mushrooms, add the chopped baked peppers or chop them well in the food processor.

11

Mix well, when it starts to boil harder, make the fire a little lower and leave it alone.

Stir occasionally, but leave on the fire for at least 3-4 hours.

12

It looks like this after boiling well, it is softer, uniform, has a different taste and color.

13

Season with salt, add bay leaves and peppercorns as desired.

I put the leaves 1 hour before and took them out before I put the zacusca in jars.

I didn't put peppercorns, because Sofia gets a little upset when she sees them in the food :)

14

Wash and dry the jars well - I put them in the oven for 30 minutes at 100 degrees before working with them.

Fill the jars with zacusca, leave about 1 cm free from the mouth of the jar, do not fill their eyes.

15

Thread the lids tightly and put the jars to sterilize in the oven at 150 degrees for 30 minutes.

Turn on the oven when you put the jars, do not preheat it.

16

Then let them cool and store them in the pantry. I don't have a cellar, I keep them in the closet and I'm fine.

I invite you to a slice of bread with fragrant and delicious zacusca!

Good appetite!

Quantity: 9 kg (approximately)
Prep time: 300 min
Difficulty: difficult
Ready in: 600 min
Publish date:
Collections: Vegetables recipes, Canning

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