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<p>Zacusca este unul dintre cele mai populare preparate traditionale romanesti. Aceasta nu trebuie sa lipseasca din camara pentru iarna.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>6 kilograme vinete</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3 kilograme ardei gras</p>
<p>3 kilograme gogosari rosii</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>5 kilograme rosii</p>
<p>1,5 kilograme ceapa alba</p>
<p>1 litru de ulei</p>
<p>10-12 foi de dafin</p>
<p>cateva linguri de zahar (dupa gust)</p>
<p>sare</p>
<p>piper</p>
<p>Preparare:</p>
<p>Sterilizati borcanele. Uscati-le si pastrati-le la cald.</p>
<p>Decojiti rosiile dupa ce le-ati oparit in prealabil.</p>
<p>Daca aveti timp, conditii si rabdare, coaceti rosiile pe plita/gratar inainte de decojire. Vor avea un gust deosebit.</p>
<p>Tocati rosiile si puneti-le la fiert. Fierbeti-le la foc mic pana obtineti un bulion gros ca o smantana. Sarati si indulciti dupa gust pentru a obtine un gust echilibrat.</p>
<p>Puteti economisi timp daca folositi bulion de rosii gata preparat. In acest caz veti avea nevoie de aproximativ 3 litri de bulion.</p>
<p>Coaceti vinetele pe gratar sau plita. Decojiti-le si lasati-le la scurs.</p>
<p>Coaceti ardeii si gogosarii pe gratar. Scoateti ardeii si gogosarii, puneti-i intr-un vas si acoperiti-i cu un capac sau folie de aluminiu. Lasati-i 30-40 de minute sa se abureasca.</p>
<p>Curatati ardeii de pielite si indepartati-le cotorul.</p>
<p>Tocati vinetele cu un satar de lemn.</p>
<p>Tocati ardeii grasi si gogosarii din cutit.</p>
<p>Pentru o consistente mai rustica ii puteti rupe fasii.</p>
<p>Curatati ceapa si tocati-o pestisori.</p>
<p>Pregatiti o cratita adanca sau oala suficient de adanca cat sa cuprinda toate ingredientele dar care sa poata intra la cuptor.</p>
<p>Incingeti cuptorul la 160 de grade (foc mediu).</p>
<p>Incalziti – nu incingeti! – uleiul in vasul pregatit.</p>
<p>Adaugati ceapa si sotati-o la foc mic pana devine translucida.</p>
<p>Adaugati ardeii si amestecati bine.</p>
<p>Adaugati vinetele si bulionul de rosii.</p>
<p>Adagati foile de dafin si lasati sa dea totul cateva clocote.</p>
<p>Acoperiti vasul si introduceti-l la cuptor pentru 100-120 de minute pana cand zacusca este legata si uleiul s-a ridicat la suprafata.</p>
<p>Se scoate zacusca din cuptor si se condimenteaza cu sare si piper dupa gust. Foile de dafin se scot.</p>
<p>Puneti zacusca fierbinte in borcanele calde.</p>
<p>Omogenizati zacusca inainte de a o turna in borcane pentru a distribui egal uleiul.</p>
<p>Acoperiti borcanele cu capace.</p>
<p>Acoperiti borcanele cu un prosop sau patura si lasati-le sa se raceasca lent (12-24 de ore).<br />
Depozitati borcanele cu zacusca in locuri racoroase, uscate si intunecate (camari, pivnite, etc).</p>

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