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Automatically translated version. May contain inaccuracies compared to the original.
A dish most people only know from a tin and therefore consider uninteresting.
Homemade Odesa-style zucchini spread and factory-made are two different things, and the difference is one operation.
In production the vegetables are boiled. At home they are roasted.
Boiled zucchini gives water to the mixture, and the spread turns out pale and watery, with that same recognizable tinny aftertaste. Roasted zucchini loses water, its sugars caramelize, and the flavor becomes rich and slightly sweet.
This is the only change in the technique, and it changes the dish completely.
Now how to make it.
We recommend using young zucchinis with thin skins and small seeds. An old zucchini will need to be peeled and cored, and that’s already half the weight into the trash.
Cut the zucchinis lengthwise, score the flesh in a crosshatch pattern with a knife, drizzle with oil and place cut-side up. On the same baking sheet: whole red peppers, halved tomatoes, onions in large pieces, and a whole head of garlic.
Two hundred degrees, forty minutes, until the edges blacken. The black spots here are not a defect, but flavor.
Remove, cover for ten minutes, peel the skins off the peppers and tomatoes, squeeze the garlic from its papery skins.
And now the key: do not blend the mixture to a smooth puree. The spread should be a spread, with noticeable texture. Chop with a knife or pulse the blender a few short times.
Transfer to a skillet with heated unrefined sunflower oil and evaporate for twenty minutes, stirring, until the mixture is no longer wet.
At the end add salt, black pepper, a spoonful of vinegar and a pinch of sugar.
Cold it is better than warm, and on the second day it is better than cold.
The dish’s reputation is usually ruined not by the recipe, but by how it was made on an industrial scale.
💛Enjoy.
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