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In Franta salata de vinete se numeste 'caviar d'aubergine'. Au dreptate francezii s-o numeasca caviar !!!! Zacusca noastra este si mai buna decat caviarul adevarat.
M-am inspirat pentru cantitati de la reteta celebrei Sanda Marin dar le-am modificat in functie de ce aveam la dispozitie.
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Ingrediente: pentru 9 borcane de 350-375 g
1,5 kg de vinete
2 kg de ardei (rosii, verzi si galbeni)
1,2 kg de rosii
200-250 ml de ulei de masline
sare de mare
piper boabe jamaican
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70 g de concentrat de rosii
350 g de
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masline negre mici tip Coquillos (facultativ)
Mod de preparare:
Se coc la cuptor (la flacara daca puteti) ardeii si vinetele la 200°C .
Am lasat 30-40 de minute ardeii si 50 de minute vinetele. Totul depinde de marimea lor.
Intoarceti-le de 2 ori .
Scoateti ardeii si puneti-i cu un pic de sare intr-o oala acoperita cu un capac. Lasati-i sa se raceasca, apoi decojiti-i si indepartati cotorul si semintele. Pastrati sucul lasat.
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Scoateti vinetele. Eu le decojesc imediat cand sunt fierbinti, pulpa ramane astfel alba. Atentie la degete hi hi
Puneti-le pe o tava inclinata si lasati-le sa scurga. Aruncati sucul lasat de vinete.
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Dati prin masina de tocat carne, vinetele, ardeii si rosiile.
Ceapa o tocati marunt si o puneti la prajit in uleiul incins intr-o oala adanca.
Caliti-o 8-10 minute fara s-o colorati, adaugati legumele tocate si sucul ardeilor.
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Puneti sare, piper, ierburile si lasati sa fiarba la foc potrivit 1h30-2h.
Amestecati in mod regulat.
Adaugati dupa o ora concentratul de rosii si zaharul.
Verificati de sare.
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Cand se-ngroasa si-ncepe sa se prinda usor pe fund este gata. Puneti maslinele, lasati-le sa fiarba impreuna 2 minute.
Puneti zacusca fierbine in borcanele sterilizate. Inchideti-le bine si intoarceti-le cu fundul in sus. Acoperiti-le cu o patura si lasati-le asa o noapte.
Dimineata sant inca calde.
Pastrati apoi borcanele la rece in camara. Verificati-le din cand in cand, daca vi se pare ca nu sunt bine inchise dati-le la rece si consumati-le.
Puteti congela o parte.
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