Recipe: Provence Passover Caviar step by step with pictures | Handy.Recipes

Provence Passover Caviar

Cooked pattisson caviar Provençal

Time to cook: 120 minutes

Total Servings: 7

Nutritional Value

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!

Author of the recipe

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

And first... I can't help but brag about my crop of dill pickers! Here is one of my favorite!

Wash and peel the pattissons, remove the seed pulp and skin. Slice into small pieces.

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.

Chop and cool the mashed pattissons in a blender.

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.

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.

The caviar is so tender! And how tasty it is, I can't tell you!

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?!

Nutritional Value:

Whole Dish:
3829.7 Calories
61 g
201 g
449.6 g
Per Serving:
547.1 Calories
8.7 g
28.7 g
64.2 g
59.7 Calories
1 g
3.1 g
7 g

Salt, Black Pepper, Garlic, Vegetable Oil, Mayonnaise, Sugar, Vinegar, Mustard, Water, Hummelsuneli, Vegetable, Tomato Paste, Ingredients, Paprika Sweetened, Caviar

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