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Zacusca with ghebe

Zacusca with ghebe


I simplified my life a bit and gave all the vegetables to the robot.

1. I baked the peppers, peeled them and pitted them and then put them through the robot. I set them aside.

2. I peeled carrots and onions. I put it on the ribot and hardened it with half the amount of oil.

3. After 10 minutes I added the carrots; put on the robot and let it simmer until the carrot has softened. Stirring from time to time. I put the rest of the oil.

4. I put the pepper, then the thawed eggs, drained by the robot. I mixed, I put bay leaves and let it simmer for an hour.

5. I put the broth, mixing well and let it simmer until the oil has risen to the surface. I mixed it from time to time so that it doesn't stick.

6. I put in clean and dry jars, hot zacusca and covered them with towels until they cooled.

Good appetite!!!!



Zacusca de ghebe Mica Ilinca

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Product Details

Validity on delivery: Minimum 15 days

Natural zacusca with ghebe without preservatives, without E's, without dyes, without food additives.

Information

ingredients: ghebe, donuts, onions, oil, salt, pepper, bay leaves, tomato juice.

Store in a dry and cool place, away from sun and frost. Recommended storage temperature 5-20 ° C.

After opening, store in the refrigerator and consume within 10 days.

NUTRITIONAL VALUES FOR 100 GR. PRODUCT

Producer BELHAR GROUP

It all started with a child's play, in 1983, when my father Gheorghe, a forester in the Nemira mountains, took me with him to the forest and made me pick fruits from "HEART OF NATURE", as he called it. I carried the love of nature inspired by the baby in my soul, and later I managed to transform the childhood dream and the places where I wandered, into the goodies "from the heart of the Nemira mountains".

The production line is based on raw materials from natural crops or spontaneous flora (for berries), on wood-fired ovens, and the equipment is the hands of employees. The production capacity is limited by space and time to about 300 jars / day, which makes the product of exceptional quality.


Zacusca with ghebe

Ghebele are dark brown forest mushrooms, with a thin, not too large tail, that grow in groups. During this period they are found on the market, although, due to the drought, the harvest is smaller than in other years and later.

In the mountain area it is customary to prepare different dishes from ghebe, and to preserve it, it is preserved especially in pickled form in vinegar, in combination with sliced ​​donuts, and in zacusca, instead of eggplant.

For zacusca de ghebe, proceed exactly as for eggplant zacusca, replacing eggplant with ghebe, in the same amount or a little less. If the recipe of zacusca de hribi it is very good.

Before using the ghebele in zacusca, it is recommended to boil them in salted water for 15-20 minutes, because they leave a kind of mucilage, then throw the water and drain the ghebele well, which you pass through the mincer before you put in zacusca. In winter it is a tasty fasting food and an appetizer or a very handy breakfast.


Zacusca with ghebe, peppers and eggplant

This fall I traveled around the country with Unisol, happily sharing recipes for various types of cans with which you can fill your pantry. Most of the recipes were zacusca, maybe because Romanians like zacusca very much, maybe because zacusca is a whole universe, vast and full of possibilities. And, speaking of possibilities, on one of the trips, a gentleman came to me who recommended himself as the largest producer of zacusca in Moldova (he didn't tell me his zacusca's name, he didn't even bring a jar for experience) and who told me that he wouldn't put mushrooms and eggplants in the same bag & # 8222because it doesn't mix, it doesn't work & # 8221. I say that & # 8222goes & # 8221 and & # 8222mix & # 8221, really good. Let me show you how:

Bake the eggplant. Meanwhile, wash and clean the mushrooms.

It would be good to have a jar of small onions handy, ripe and mixed with baked garlic too (or you can prepare the mixture that day, peel the onion and put it in a pan with a drop of oil, leave it in the oven over low heat for two hours, cook the garlic whole and then remove the puppies from the sheaths). That's the basis for zacusca. Put three to four tablespoons of onion mixture with garlic for a kilogram of mushrooms.

Chop a pepper (baked) and a donut (baked too). With the knife, keep the pieces identifiable.

Put the pepper and the donut in the pan in which you left the onion with the garlic, over low heat.

Scald the gheb and chop them with a knife, putting a handful of parsley in this chop.

Put the baked mushrooms and eggplant (chopped with a knife and these) in the pan. Stir and allow to cool well.

Pour half a liter of broth into the pan (I used a pan because I made a small amount of zacusca, otherwise a saucepan would be more suitable), throw in a few peppercorns and two bay leaves and continue to mix .

Once it's down again, the zacusca is ready.

You can eat it on the spot or put it in jars.


Zacusca with ghebe

Ghebele are dark brown forest mushrooms, with a thin, not too large tail, that grow in groups. During this period they are found on the market, although, due to the drought, the harvest is smaller than in other years and later.

In the mountain area it is customary to prepare different dishes from ghebe, and to preserve it, it is preserved especially in pickled form in vinegar, in combination with sliced ​​donuts, and in zacusca, instead of eggplant.

For zacusca de ghebe, proceed exactly as for eggplant zacusca, replacing eggplant with ghebe, in the same amount or a little less. If the recipe of zacusca de hribi it is very good.

Before using the ghebele in zacusca, it is recommended to boil them in salted water for 15-20 minutes, because they leave a kind of mucilage, then throw the water and drain the ghebele well, which you pass through the mincer before you put in zacusca. In winter it is a tasty fasting food and an appetizer or a very handy breakfast.


Zacusca with ghebe

About zacusca I read a super nice article written by Catalin Stefanescu, well-known producer of TV shows on national television, such as & # 8220Garantat 100% & # 8221 and & # 8220Gari de poveste & # 8221. I really like his shows and, reading his biography, I noticed some coincidences. First of all, he was born in my beautiful hometown, Ramnicu Valcea on the same day and month as David.

As I said, looking on the net for information about zacusca, how it appeared, what other peoples prepare it and other information I came across the article published by him in Dilema Veche. Without trying to tell the story of the article, I will continue to take some data from the article, combined with other information found on other sites, and I will tell you a little about the history of zacuscai (zacustei?).

The word zacusca is of Slavic origin, zakuska meaning snack, appetizer. The Russians tell him zakuski. It is prepared mainly from tomatoes and peppers (and carrots), to which are added, according to preferences and availability, eggplant, zucchini or mushrooms. These three vegetables become the vegetables that give & # 8220signature & # 8221 to the preparation, hence the names of â & # x20AC; & # x20AC; & # x2122;

Being a can after preparation, the product is put in jars, after which it is left in the pantry for a few weeks and consumed in the cold season (but this is not a rule).

Continue reading the instructions for preparing a very tasty zacusca with ghebe. They can be successfully replaced with pleurotus fungi or other fungi.


Zacusca de ghebe, zacusca… supreme! Do you know how healthy she is? It takes you a day, but it's worth it!

Zacusca is a mixture of fresh vegetables, cooked, on the plate or in the oven, or fried in oil, food found in all Balkan countries. Zacusca can be prepared from eggplant, mushrooms, zucchini (Lipovans have a unique recipe for fish zacusca!), In no way mentioned without donuts, peppers, onions, tomatoes, carrots and do not forget the spices, the most commonly used being pepper and bay leaves.

One of the most popular types of zacusca is zacusca de ghebe, a species of edible mushroom, tasty and which are easily found in gardens and parks, in deciduous forests, from the plains to the hills, not in the mountainous regions, from July to November. Or, for the more comfortable, in the markets… recipes for zacusca de ghebe are many, depending on the geographical area of ​​the country. FANATIK.RO presents 3 prescription more special.

Zacusca de ghebe is crazy about slices of toast

Zacusca with Ghebe

The gels are washed very well with cold water, until the latter remains perfectly clean. Then place them in a large pot, add enough water to cover them easily and boil them well. We then drain them from the water and chop them with the help of a food processor or with a mincer.

Meanwhile, bake the donuts and peel them.
Finely chop the onion and put it in the 800 ml of oil.
When it becomes translucent, add the chopped carrots and donuts, mushrooms and spices to taste.

Heat all the vegetables for 15-20 minutes, add the broth and two or three cups of water, continuing to cook until the zacusca is well bound.

we then put it in clean jars and tighten the lids very well.
We sterilize the jars with zacusca by the bain-marie method.
We then store them in a cool place.


Ghebe murate

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7 comments

Let's see what comes out of my pickles

This is how I prepare pickles:

-2 kg of washed ghebe
-400 ml of 9 degree vinegar
-40 g of salt
-20 g pepper
-glices to taste.

Ghebele are autumn mushrooms that ripen in early October and grow especially in deciduous forests. Boil 3 liters of water with 200 ml of vinegar and when it boils add the mushrooms. Stir continuously with a wooden spoon and when the liquid starts to boil again, set the pot aside and leave it covered for 10 minutes. Then put the mushrooms in a bowl with cold water and wash them very well. Rinse them in 2-3 cold waters, then put them in another bowl with a little garlic. Separately boil the remaining 200 ml of vinegar with 1/2 liter of water, bay leaves, salt and pepper and when it boils pour over the mushrooms. Let them absorb liquid and, in an hour, put them in jars and tie them with cellophane.


Goodies from Oana

Although this year is not expected to be too rich in ghebe, I was still lucky to be able to make a generous portion.

Especially for you: at the end of the recipe you will also find labels for jars!

Zacusca de ghebe


Maybe you have my luck too, so run and get:
- 5 kg of ghebe or any other mushrooms you like
- 6 kg gogosari
- 2 kg onions
- 1 kg of carrots
- 2 jars of 800 g broth
- 1 l of oil
- 3-4 tablespoons of sugar
- salt, pepper, 3-4 bay leaves
- optional hot peppers and garlic (2 heads) added towards the end of cooking, finely chopped

Wash the peppers well, bake and put, still hot, in a pot with a lid, sprinkle with salt. After about 30 minutes the skin swells and peels much easier. And don't throw away the juice that flows from them! It's only good for matching salt. Of course we don't get rid of their cleaning. I wonder when a device was invented to do this for me.

Finely chop the onion and carrot and fry in hot oil. When it acquires a clear color, add the baked peppers, finely chopped and the mushrooms also given by the food processor or to the mincer. I like to choose the smaller mushrooms and leave them whole in the zacusca, it's a pleasure to discover them on the slice of bread.

It's time to add the broth. It broke my heart to open the jars I put less than a month ago. I had to do it! I knew from the start what their destination was and yet I could not defeat a heartbreak: winter had not come and I was giving yams in jars.
Put everything to boil over medium heat, stirring carefully so that it does not stick. After it starts to decrease, add the spices, salt, hot pepper and crushed garlic.
Zacusca is ready when the oil rises to the surface.


Video: Zacusca de ghebe