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 Eros 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 saute over medium heat until fat is
rendered from the pork belly and the onions are slightly sauteed.

Meanwhile, cut the paprika to large cubes, add in the cauldron and
saute for 8 to 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 Eros Pista
and saute 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, Edes 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>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)