Engine
It is very important to harvest it before flowering, ie from mid-May to early June. It is harvested by taking only those branches that break off on their own (similar to when you clean asparagus) and where they crack, they are young and edible.
Preparation steps
- Pick up the motar (the amount I stored is a full plastic bag picked - bigger) and wash it to remove possible bugs or dry twigs. It is important to make it immediately upon arrival from harvest.
- Pour water into a larger pot so that the amount covers the engine. Add vinegar to the water (it is better to put less first, then try not to overcook it, and if necessary you can add more). Since I use homemade wine vinegar which is quite strong, I put a smaller amount, so I put maybe 4 dl of vinegar on 7 liters of water.
- When the water boils, add salt and add the motar. Cook it for about 1/2 hour on low heat.
- Using a cooker, take out a small twig and try with your fingers, if it is soft, the motar is done. Leave it until tomorrow to cool in the liquid in which it was cooked.
- The next day, pasteurize the jars and put the motar in them first (do not overfill), then pour the liquid in which it was cooked, so that it covers the surface. Store in a cool place.
Serving
Motar is ideal as a salad, which is lightly sprinkled with olive oil, with grilled fish, boiled meat and the like.
