Subj : Courgette With Letcho
To : All
From : Ben Collver
Date : Fri Mar 01 2024 10:13:35
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Courgette With Letcho
Categories: Hungarian, Zucchini
Yield: 8 Servings
5 kg Onions
1 1/2 kg Lean pork belly strips; up
-to 2 kg
4 tb Oil
1 3/16 kg Fleshy sweet paprika
5 kg Tomatoes
2 kg Smoked sausage
2 Debrecener sausage pairs; up
-to 3
4 cl Garlic; up to 5 -OR-
1 ts Garlic paste
Salt
2 md Courgettes; up to 3
2 tb Quality paprika
1 ts ErQs Pista or spicy Red
-Gold
Peel the onions, cut thin slices and separate into rings. Cut the pork
belly strip to moderate-sized cubes. Put them all in a cauldron, pour
oil and sauté over medium heat until fat is rendered from the pork
belly and the onions are slightly sautéed.
Meanwhile, cut the paprika to large cubes, add in the cauldron and
sauté for 8-10 minutes stirring it occasionally. You now have time
to peel the tomatoes, cut in half, remove the seeds (if you want to)
and dice it up. Mix it with the paprika, add in the slices of sausage
and debrecener, season with finely crushed garlic and garlic paste,
add salt. Initially, add 1 ts of salt as you can still add some more
later if needed.
Cook for approximately another 10 minutes, then add the sliced
courgette. Sprinkle with red paprika, spice it up with ErQs Pista
and sauté over medium heat for about 10 minutes until soft, but be
careful not to overdo the courgette.
Notes:
You can give your letcho more punch with Univer products: mild Red
Gold or hot goulash paste, Édes Anna, meat stew seasoning paste.
Recipe by Univer
Recipe FROM: <
https://web.archive.org/web/20170601000000*/
https://www.univer.hu/en/recipes/barbecue/letcho_with_courgette.html>
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