Provence Passover Caviar
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Oddly enough, many housewives prefer to cook zucchini caviar because they are unfamiliar with such a wonderful, healthy and very pretty "beast" - pâtissoni. And in vain! Cook this delicious preserves for the winter! After trying this pasta caviar once, you won't be able to resist its delicate flavor!
Ingredients for Courgette Caviar "Provençal":
- Patisson (Weight of peeled.) - 5 kg
- Garlic - 12 clove
- Vegetable oil - 9 tablespoon
- Tomato paste - 8 tablespoon
- Mayonnaise - 8 tablespoon
- Black pepper (Ground. Unshelled.) - 1 teaspoon
- Haley suneli - 1 teaspoon
- Water (Boiled.) - 450 ml
- Mustard (Finished.) - 1 tablespoon
- Sweet paprika (Ground.) - 1 teaspoon
- Vinegar (9%) - 2 tablespoon
- Salt (Without additions.) - 2 tablespoon
- Sugar - 5 tablespoon
How to cook pâtissoni caviar "Provençal" step by step with photos
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And first... I can't help but brag about my crop of dill pickers! Here is one of my favorite! |
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Wash and peel the pattissons, remove the seed pulp and skin. Slice into small pieces. |
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Now let's stew the sliced pattissons in batches, not fry them. I have a sauté pot, or rather a cauldron of 3 liters. I divide the 5 kilos of pâtissons into three portions. The third part I have just fit into my cauldron. So, in a cauldron pour 1/3 of vegetable oil and boiling water. Put 1/3 of the pâtissons. Place on the heat and simmer until soft and translucent. Don't forget to stir occasionally. |
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Chop and cool the mashed pattissons in a blender. |
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Put the mass into a bowl or other deep container. Add mayonnaise, tomato paste, minced garlic, pepper, paprika, chopped suneli, cooked mustard, salt and sugar, mix thoroughly. Put on the fire, bring to a boil and cook for about 15 minutes over low heat. Then pour the vinegar and cook for another 10 minutes. Do not forget to stir. |
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The hot caviar spread on hot sterilized jars, close. Turn the jars upside down and cover until they cool down. This amount of ingredients makes 7 0.7-liter jars. And we can enjoy it a little more. |
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The caviar is so tender! And how tasty it is, I can't tell you! |
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In winter you open a jar with some potatoes... With friends for a drink...! Or in the morning on a bar or even with some black bread! Unbelievable! Like? You're leaving already? Wait, I've got some tips and tricks for making the best caviar... in case you need them?! |
Salt, Black Pepper, Garlic, Vegetable Oil, Mayonnaise, Sugar, Vinegar, Mustard, Water, Hummelsuneli, Vegetable, Tomato Paste, Ingredients, Paprika Sweetened, Caviar
