clean and wash the onions and onions.
finely chop the onion and put it to harden in oil. when it becomes glassy, add the ghebele and leave it on the fire until all the juice is left, then add the tomato paste diluted with vegetable soup, salt and pepper.
leave on low heat for about 5 minutes.
serve hot with puree or polenta, sprinkled with green parsley.
Ghebe mushrooms are easy to recognize. Here are the specific features:
- the hat has a diameter between 3 and 15 cm
- at maturity, the fungi become flat or deepen. At first, however, they have a hemispherical shape
- the hat is covered with brown scales, at maturity they may disappear
- the skin on the hat is shiny when the weather is wet and dry, when it is dry. It is also smooth to the touch
- the color of the humps differs depending on the environment in which they grow
- the meat has a specific mushroom smell, and the taste is slightly bitter
- in conifers growing on and near conifers, the taste is more pronounced
- they are edible, but can also be very diuretic. That's why it's good to cook for at least 20 minutes before eating them
- they grow in autumn, alone or in large groups, until the first frost.
The famous Dan Păvăloiu also prepares zacusca de ghebe. Here's how:
The ghee is washed and cleaned well. They can be cut or left whole if they are too small. Put a pot of water on the fire, add a little salt, and when it boils, add the ghebele. They are kept to boil for about 20-30 minutes, then put on a sieve to drain the water. Meanwhile, chop the onion and fry in hot oil. After a few minutes, add the ghebele and keep them on the fire until they start to leave their water. Add tomato paste and water, mix well and keep everything on the fire until the food thickens.
Garlic cloves are cleaned, ground and sprinkled with fasting food. Taste with salt, pepper and thyme, and add dill or green parsley leaves on top.
Ways of serving
1. Fasting food it can be served with polenta or it can be spread on slices of toast.
2. Glues with spicy ghebe: prepare a spicy sauce for this food, add corn and roasted peppers and wrap everything in glue. The same food, but with a different presentation will impress those close to you.
Ghebe food of post it is easy to prepare, gives the fasting days a different taste and does not contain many calories.
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 de ghebe or eggplant is in great demand this season. The traditional recipes from Neamț make autumn more beautiful and tastier!
Zacusca de ghebe is an authentic Moldovan recipe, the eggplant recipe being prepared in almost all areas of the country. Each region and especially each family has its own recipe passed down from generation to generation, and two sisters from Bicaz, Neamț County started a business with the specialties that marked their childhood.
A year ago, Laura and Geanina Gicovanu, two sisters from Bicaz commune, Neamț county, thought that it would be good for the wonders of recipes they learned from their mother to reach the tables of Romanians who do not have time or do not know how to make a zacusca or a sweet only good to enjoy in the cold season or during Lent. This is how the "Two Sisters" brand appeared.
I make eggplant and ghebe zacusca
Until the ghebs appear on the market, the two sisters have only eggplant zacusca for sale, as the ghebe zacusca made last year was immediately sold out.
"We now have only eggplant zacusca for sale, the ghebe one is no longer in stock, we immediately sold out all the jars we prepared last year. The ghebes are on their way, they are not ready yet, which means that those who want zacusca de ghebe still have to wait. As soon as the ghebele appear, we will make this extremely sought-after zacusca, especially since the ghebele are not found in large quantities on the Romanian market ", he explained for Super-Hrana.ro Laura.
Zacusca without oil and excess salt
The recipe used for zacusca is a slightly more special recipe, zacusca is very consistent, it does not flow, and the vegetables are cut large enough so that the consumer can distinguish the taste of each vegetable found in the zacusca recipe.
"What we produce is very different from the zacusca full of oil that can be found on supermarket shelves. For the zacusca we use very little oil, we do not temper the onion and we do not add too much salt. At home, if the consumer prefers a saltier zacusca, he can add more salt, if it is not extremely good for those who have to keep a diet in which the consumption of salt is contraindicated ”, the zacusca producer explained to us.
Recipes are passed down from generation to generation
Like any small self-respecting producer, the two sisters claim that behind each jar of zacusca and jam there is a story, which they are always ready to share with customers who visit the stand at themed fairs in the country.
"The recipes used are learned from the mother, who in turn knows them from the grandmother, who in turn knows them from the great-grandmother, and for flavoring the jams we use only lemon, cinnamon pieces, vanilla pods or mint. To the zacusca, apart from vegetables, we add only a little salt and very little oil. Even though we took the recipe from our mother, we set the appetizer and customized it to our taste. We don't want to get ordinary products, we want when people taste our zacusca to remember their childhood and grandma's house, that's what we want to convey through the taste of the products obtained with great pleasure in our little factory ", he declared for Super-Hrana.ro Laura Gicoveanu.
It all started a year ago
Laura and Geanina Gicovanu started making zacusca, in a much larger amount than they were preparing for their family. A year ago, arriving at an event organized by a friend, people started asking for jars of zacusca and jam for home.
"Last spring, we actually started the business with jam, syrups, zacusca and pickles. It all started more from a passion for zacusca and jams once eaten, on grandma's porch, products that are increasingly found on store shelves. The canned and jam factory is located in Bicaz commune, Neamț county ", he declared for Super-Hrana.ro Laura Gicoveanu.
The fabric is actually a larger kitchen
"I can't call what we have a factory. It is actually a larger kitchen, where we have a stove and three electric hobs, a few tables and dishes in which we boil cans. Everything is done manually, from washing the vegetables to filling and labeling the jars. We don't use anything industrial, only the knife, the pot, the wooden spoon and the flame from the stove ”, the zacusca producer told us.
Vegetables are bought from local producers
The demand for zacusca is constantly growing, which is why the vegetables that the two sisters get in their own household are not enough, and the rest of the vegetables they need are bought from producers in the Neamț area.
"We buy all the raw material we use from local producers, the people who take care of the land and grow varieties of vegetables with the taste of yesteryear. We do not use imported vegetables, because they have no taste, and in zacusca the taste is the one that matters the most. You can't say that you sell traditional zacusca and you actually have a lot of vegetables in the jar that have no taste. This is the reason why we chose to use only Romanian vegetables, from Romanian producers who take care of plants and soil ", the German explained to us.
Pasta with ghebe & # 8211 a recipe with good taste & # 8230of the forest
Today I don't feel able to write anything. Interesting, spiritual or spiritual. And, on top of that, I don't feel like talking. I say "peak", because this happens very rarely. Only a few times a year. But these are the times when I recharge my batteries for new weeks of "talking" :)))). These are also the situations in which people ask me if I have suffered something, if I feel bad I am upset. Hehe! I have nothing. I'm just taking a short break.
And because I don't feel like thinking, I'm going to give here something I wrote in October 2008 and a good recipe with a deep forest smell and taste. And mushrooms.
"I feel melancholy today. it has engulfed me since yesterday, like an itch in the palm of my hand, and even now it does not give me peace & # 8230
autumn has, as it were, a lazy structure, which embraces us all as in a sweet trap.
ah and the must, the fine, liquid body of the grain & # 8230..a whole jar of honey overturned under the tree in the corner through which the sun sifts its light.
autumn is full, with sensual lips, with a trembling scent with weddings and shared loves & # 8230. and I would live a whole season in a single moment, so that I can see it again with the eyes of the mind a thousand times.
Recipes from readers: Ghebe stew - Constantin Machidon
Ingredients: 2 kg ghebe, 2 bell peppers (or capsicum), 2 red onions, 2 tomatoes (or 2 tablespoons tomato broth), 7 cloves garlic, 1 cup oil. 100 ml of white wine, 1 teaspoon thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 20 g paprika, 1/2 hot pepper, a cup of water.
1. Choose the ghebele, break the tails, wash in 4-5 waters. Put them in boiling water without salt for 15 minutes (if we put salt they will turn black).
2. After boiling, rinse in cold water. In a saucepan, fry in oil: onion, peppers (finely chopped), garlic (crushed with a knife blade).
3. After hardening the onion, pepper and garlic, add the whole ghee, without chopping them. Leave for 5 minutes, put the finely chopped tomatoes (or 2 tablespoons of tomato broth), a cup of water and simmer for about 40 minutes.
4. Towards the end, add 100 ml of white wine, leave for 10 minutes then turn off the heat.
1 kg ghebe
2 slices of bread
1 clove of garlic
The beans are washed well and then boiled in salted water (I changed the water twice). Drain well and let them cool very well and then chop them with a mincer or robot. We boil the potatoes until the fork enters them, we let them cool. Chop the potatoes, grate the carrots (I chose to use the robot). We soak the bread in water and drain it well.
Grate the onion, then drain the juice, chop the dill, grind the garlic well and add the ingredients. Add the rest of the ingredients and mix well.
With wet hands, form the meatballs and fry them in the heated oil, take them out on a kitchen towel to absorb the excess oil.
Try this video recipe too