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Zacuscă rustică de vinete rețeta mamei mele cu ardei copți - la ceaun, pe foc de lemne Savori Urbane
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Jul 25, 2025
Zacusca de vinete cu ardei copt este mai gustoasă dacă este fiartă pe foc de lemne, la ceaun! O zacuscă rustică cu ardei kapia sau gogoșari copți și vinete coapte pe jar (grătar), cu aromă intensă de fum și cu textură finală grosieră. Am adaptat rețeta mamei mele (care se face, de obicei, în bucătărie, în cratiță largă) și care are un echilibru perfect între ceapă, ulei, vinete, ardei și sucul de roșii (bulion). Mama nu pune multă ceapă și nici mult ulei (cum prevăd alte rețete de zacuscă) și are un pont care o deosebește: o mică cantitate de zarzavaturi călite care dau o dulceață deosebită zacuștii! Am folosit un ceaun cu sobiță cu horn (cătlan) dar este foarte bun și unul cu pirostrii (suportul de care se atârna cu lanț ceaunul). Am triplat ingredientele din rețeta scrisă din 2015 (de pe blogul nostru): https://savoriurbane.com/zacusca-de-vinete-reteta-mamei-mele/ INGREDIENTE 9 kg de vinete crude (recomand 10-11 kg deoarece scad drastic la copt!) 4,5 kg de ardei kapia sau gogoșari cruzi 1,5 kg zarzavat (cca. 750 g morcovi și restul albitură: pătrunjel, păstârnac, țelină) 1,5 kg ceapă 1,5 L ulei de floarea soarelui 3 L suc gros de roșii (passata - rețeta aici https://youtu.be/eXdlPiXayM0 ) sau bulion cca. 8-12 lingurițe rase de sare pentru murături (puse treptat și gustat) cca. 5-6 lingurițe rase de piper măcinat sau boabe 5-6 foi de dafin _________________________________________________________________________ Noi am folosit un set cu ceaun de 22 L și sobiță cu horn (cătlan) de aici: https://efonta.ro/produs/set-ceaun-cu-soba-de-inox-22-l/ În același ceaun am făcut și bograci de porc cu cartofi (bogracsos): https://youtu.be/lxTEJPDmpZs _________________________________________________________________________ Am pomenit despre următoarele rețete: Rețeta de zacuscă a mamei făcută în cratiță, în bucătărie: https://youtu.be/1IbDrsuV_0c Passata de roșii: https://savoriurbane.com/passata-de-rosii-reteta-italiana-foarte-simpla-si-rapida-de-suc-gros-de-rosii-pentru-iarna/ Coacerea vinetelor: https://youtu.be/dQ6aOFBj7gs
View Video Transcript
0:00
Ciao, dears, I'm Ona from Savory Urbane and look what I'm doing here
0:04
Zakuska, my mother's recipe in a rustic version with large pieces. Cooked in what? In a cauldron over a wood fire
0:11
I have this excellent stove, a cauldron and a cauldron. And now the regular time for boiling the Zakuska has passed and we immediately start packing it
0:22
Look how delicious it is, with lots of eggplant, peppers, and cabbage
0:26
Of course, the eggplants are also grilled. On fire, on embers, and so are the peppers
0:33
It doesn't have much oil, it's very balanced and it also has some components that are my mother's
0:38
secret. Because that's why this zakuska is so good. No, see how I made it. Because my mother
0:43
makes the best zakuska in the world and I'm not the only one saying this. We decided to make it
0:49
now in the traditional way in a cauldron with all the vegetables and herbs cooked in a cauldron
0:54
over a wood fire and with the eggplants and peppers baked on coals
0:59
And then we make three times the quantities on the blog. I'll leave you the link to the recipe on the blog in the description, but now I'm making
1:05
three times. 9 kg of raw eggplants weighed. Here's some of them
1:10
Some are already on the grill and some I've already baked. 4.5 kg of coppia or gogosari peppers
1:17
Look how delicious they are, they're meaty. Forget Romania. mom puts in makes the difference. In this case, 1.5 kilograms of vegetables that we'll saute in
1:29
a little oil. About half of this. 750 grams are carrots and the remaining 750 grams will be parsley
1:38
root, parsnip and some celery. I'm not putting everything that's here. Let there be a total of
1:43
one. This mixture of seasoned vegetables, stewed under the lid, gives a phenomenal taste
1:48
zaccoutiae. We still need 1 of onion and we will use 1.5 of oil for a 500 milliliters portion
1:59
Now I said we are making it 3 times, so 1.5 of sunflower and 3L of broth
2:05
We have tomato juice tipsata, made by us in our house, thick. I leave you the recipe so you can
2:11
see how it is made according to the Italian method with minimum effort and maximum results
2:16
without salt, without preservatives. 3L. Then we will also have the spices chapter
2:23
We use salt for pickling called non-iodized. It will be about 10-12 teaspoons, then about 6
2:31
teaspoons of pepper, grains or ground. Mom puts grains, I will put it ground. And about 4-5 bay
2:38
leaves. And now I will show you how to properly bake eggplants and peppers. No, this is how the
2:43
fire should be when we bake eggplants. As I told you, it's three times my mother's recipe. I mean
2:48
I'm going to bake nine kilograms of eggplants and they need a big flame. Why? Because they don't
2:53
puff up and start dripping and you risk if you don't have a torch from this that your embers
2:57
will go out. So I'm not making them on embers, I'm making them on fire. And I'm not just putting
3:04
eggplants, I'm going to put the bell peppers right away. But I'm putting the eggplants further back
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the bell peppers come in front. Like this, we bake eggplants in many layers
3:17
This smoky aroma is irreplaceable. There's no way to make a traditional zakuska, so tasty
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with vegetables made in the oven, because those just boil there. That's how we put them everywhere
3:35
And of course we'll turn the peppers first because they'll cook quickly on each side
3:41
they'll be washed. That's not soil. They have marks on their skin. Don't stress
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That's right. I'll cook 4,000 peppers and 9 kilograms of eggplant. And we'll see the yield
3:55
With eggplants, more and more water in recent years. If we stay with 40%, 35%, I think we'll
4:02
stay with 3 kilograms of eggplants again. 3.30 or so. No, I'll show you when to turn them and when
4:08
to take them out. That the peppers must be put in a saucepan with a lid, sprinkled with
4:12
salt and left to steam. We keep turning the eggplants. They must have charred skin on
4:18
all sides. We turn the peppers, so that they are done on all sides, so that they have clear
4:25
traces of burning on the skin. Then that's how it should be. Look like this. And we move
4:33
them. If it's too hot, we bring them closer. The eggplants still can't be turned. Some
4:40
are even raw. You can prick them with a fork first. And I'm preparing a large pot in which
4:46
to collect the peppers. And we take it out like this in a pot. That's the first round
4:58
Look how delicious they are they baked properly And now we add salt and a lid and let them drizzle over them and so on
5:12
And when they cool down after half an hour, an hour, we clean them, peel them
5:18
We turn our eggplants on three or four sides, as required. They're already soft and with charred skin
5:28
We take them out immediately. But if we have to, we also put them upright so that they don't cook as thickly as they should
5:36
Then we put them like this. We don't take them out already
5:42
Look like this. And we're going to put them on this tilted tray. It's the worst tray in the house
5:47
We choose it like this so we don't feel bad. They start to release their juice and then after they cool down a bit
5:52
Not really hot, because we don't have to burn our fingers. If the eggplants are black, they're black anyway
5:58
They don't turn black now that they're cooling down a bit. Then we go and peel them
6:05
We have a separate blog about the baking method and if you don't have a grill at home on
6:09
the stove top. It's been filmed for a few years. I'll leave you a link to see it and there I'll also show you ingenious methods for peeling
6:20
baked eggplants with a spoon or by hand. Under no circumstances do we put them underwater because we take away all the taste and aroma
6:26
of smoke. leave them alone to cool down and we'll put the tray like this. You can see that it's already
6:31
starting to release juice. Full of water. Full. Look how it's gathering. I'm not even sorry that's
6:38
why it's the worst tray in the house. I peeled the eggplants and drained them. 3 kilograms 100
6:45
remained from 9 kilograms. They must have had a lot of water. Here are the baked and peeled peppers
6:50
with their very good juice. And here are the vegetables, the greens, actually, that I sauteed
6:58
in 100ml of oil from the oil calculated for the Zacchuska. Yes. So now we will have 1L400 to put
7:09
on low heat with salt for about 10-12 minutes. This tastes fabulous. And now everything we have
7:18
here we can either put through a meat grinder or equip with a large mesh knife. Whoever wants to
7:24
can just chop the eggplants by hand. Talk taq taq taq with the peppers go crazy until you chop them
7:30
And then I want to use the robot. See what else these holes have? It's a large mesh grater to get
7:37
a rustic zikuska with a larger texture, so that it's not something extra fine. I make the eggplants
7:45
separately, take them out in a bowl, then the peppers, then the greens, because these are put
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in the pot with a zakuska, respectively in the cauldron, one at a time, so we don't mix them
7:59
And now I use a funnel for the eggplants because it's easier for me when it takes them and makes
8:03
them nice. I mash them with the pieces, in fact, it kind of breaks them
8:12
This method is very good. I've used this grater before
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No, these are the eggplants. It did it very well. Now we're moving on to the peppers
8:37
by one. Look, the peppers are very nicely done like this with the pieces. See? Look, and with all
9:02
their juice. And now it's the turn of the vegetables. Like this. They're done the same
9:17
way and we also did the onion with this right away. But I do it last so it doesn't smell
9:21
here. It smells so good of baked eggplants, of baked peppers, these vegetables that taste
9:28
sweet. It'll be excellent. No, we're all ready with the firemaid. Let me show you our little
9:43
stove, the cat lawn, on which I put one. And then I have this, which means Ms. Apple in
9:49
the purest French style of organizing a kitchen. Everything at hand, eggplant, roasted peppers
9:57
grated, like I did or put through the meat grinder. Likewise, through the same grater I made the onion
10:05
I prepared salt oil of course I don put it all I still have 1 to put here The seasoned vegetables which are the distinctive note of our family zakuza
10:19
The thick tomato puree. Here I left you a link so you can make it too
10:26
Here it is. Not the broth from the thin one. In the spices chapter, I will put ground pepper
10:33
Mom, you know, she puts peppercorns and a few bay leaves, without which the zikusa is not zikusa
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And now we go to catney to put the cauldron on the heat. And what do we start with
10:44
The oil, the onion, a pinch of salt. We mix and heat it until it is translucent without burning anything
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We don't need big flames for zikusa. Let's not burn our onions and vegetables here
10:59
Because this one, too, it catches. So we make embers and keep it on medium to low heat, like
11:05
C, without big flames. The first is the oil. I don't let it sizzle loudly, just a little, to warm up
11:18
And we can put the onion in, because I don't want my oil to burn. And I add a little salt to it, C, R, because it's already starting to sizzle
11:26
1, 2, 3, 4, 5. We put it in for now and see if we can taste it
11:36
And that's the first stage. A few minutes for the onion to sizzle without browning, becoming glassy
11:46
Slowly, slowly, on a gentle heat, low heat. How good it smells! Yes, that's how the fine zycuska begins
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I boil it here for 5 minutes. Let it sizzle. Let the onion sizzle
12:05
Nothing browns, because that's not allowed. And now the first thing we put in the peppers with their good zamas
12:11
Everything, everything, everything. Oh, how good it smells. The zakuska is starting to smell
12:21
No, now it stopped boiling, because these were cold. Let it cool down
12:27
And now, until they start to sizzle, after 2 minutes, we'll bring in those chopped vegetables
12:36
How delicious! No, the peppers will have finished boiling too. 2 minutes, no more
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And now I'll add the vegetables. The saucepan is quite heavy. Okay, that's great
12:53
And now let it come to a boil again, because the temperature will drop. Now we'll start stirring, so that we don't end up with burnt things, God forbid, stuck together
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Low heat, not with a bang. And in about 2 minutes we can bring in the eggplants and the tomato puree or the broth
13:17
And then we'll add spices. We'll have to add salt. Look how big it is
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And it's a good thing that this cauldron is big. It's a 22 liter cauldron
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Even if it's not full, think about how much the zakuska will splash
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And if it's up to this level, it's perfect, because if it splashes, it won't splash on
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your feet and you. It's better to be bigger than smaller. Look how delicious it is
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pieces, my! a lot will disintegrate during boiling. And now, after 3 minutes of boiling and mixing, we come with the eggplants
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And now I add salt. I add 3 teaspoons and we'll see
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Everything is to taste. It still has to be salty because this vegetable mixture is an appetizer
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As my grandmother used to say, vegetable stew. paprika said in Sibiu, there was no term zakuska in Transylvania. That's how I knew it was vegetable
14:20
stew. Now, until the eggplants warm up a bit, we immediately add the broth or tomato puree and
14:29
the bay leaves and pepper to thin it out here. It's still very thick like this. Wow, how delicious
14:38
it will be. I have a little more to add because I didn't fit 3L here, but I'll add it
14:47
The height of the stove with the cauldron and this big wooden spoon is great. This was also a
14:56
set from a Fon.ro. There you can find cast iron cauldrons, stoves. This was a stove with a 22L
15:07
cauldron Bay spices Pepper I didn grind very much here The equivalent of a teaspoon I would need about 3 4 5 and I add grains as my mother says Look like this 1 2 3 Like this
15:29
And now over low heat we stir for about an hour to boil the zakuska until the oil comes to the surface
15:34
we take turns one sits one stirs and so on no it has to cook for exactly an hour and that's what i
15:51
meant i didn't stir a bit so you can see when these little puddles of oil appear that's the sign
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the oil comes to the surface little puddles done and that means that now we have to move
16:04
the cauldron to the floor. We're going to put it here on a piece of cardboard and leave it aside
16:11
for about 15 minutes while we come with the jars. I'll leave you the method for sterilizing the jars
16:18
in the description of the clip. I make the jars and lids in the oven, of course. And when this
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has cooled down a bit, as much as it can cool down in 15 to 20 minutes, we move on to packing it in
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jars. The Zacchuska is packed while it's hot. Now I put it next to the Catlon and look
16:41
it's still sizzling because it has thermal inertia, being a cast iron one. Look how cool
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Now you can see the puddles of oil. It will calm down immediately so that the residual heat from
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the walls of the cauldron can cool down. No, we're taking care of the jars. A quarter of an
16:58
hour has passed since we took the cauldron with the Zacchuska off the heat, the sterilized
17:03
jars and their lids. And now we move on to filling the jars one by one
17:12
Since we are talking about hot content, it is not a bad idea to temper them
17:19
We put a little in each one so that the bottle gets used to the hot preparation
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and then we come back and fill them and immediately screw the lids on. We can already work in shifts of 3
17:33
It smells so good, but I can't tell you about the madness of Zakuska
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But I know that I grew up with this in the house. Now you will do it too
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See how good it is. I will close them very tightly now
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I do not over-sterilize. There is no need to put them in the oven or boil them in a Ben Marie
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Instead, we will put them right away at Dunthulet. As they say in Transylvania, so hot
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I put them in a copay. Because that is how my great-grandmother used to do them
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Covered with blankets or a dune. And so they stay until tomorrow and cool down in their relative, as they say
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And so I do with all the jars. We fill them all. Dear ones, look how beautiful my Zakuska is
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I'll show you how I put it to the Dunstuith. We take a basin or veiling, as we call it here, and cloths and put them there so that
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the jars stay warm, to cool down quietly until tomorrow. This is the veiling
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We put cloths like this. And underneath. And then we put the jars next to each other
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We first cover them with cloths and then we put a blanket on them and let them cool down
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And of course we keep about 2 jars, 3 depending on taste, because we don't like warm zakuska
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Now, look like this. And we come with other cloths and put a pillow like the world
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just a pillow or as I said a blanket. And I'll leave them like this and do the same with the rest
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And tomorrow when they've cooled down, we'll put them in the pantry. Dear ones, we have a lot of
19:32
zakuska recipes on the blog. I told you that my mother's version of zakuska is also filmed in
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apartment conditions, without a cauldron and without a wood fire. I'll leave you a link to see
19:43
We also have a very delicious economical zakuska in which we put a little doughblessel
19:48
The doble sel increases the taste of the zakuska. We have bean zakuska with beans, an excellent vegetable stew for the winter and many, many
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canned vegetables. I'll leave all these recipes that I've told you about in the description, where it says
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more in the video. Do it too, write to me in the comments how it turned out for you
20:11
appreciate my work give a like share subscribe because it's free at
20:17
savorierbane and see you next time kisses ciao
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