in Recipes

Leccho – variant

updated

Spread the love

Ingredients for 6 servings:

  • 2 large onions, diced
  • 2 garlic cloves, chopped
  • 6 bell peppers, mixed (red, green, yellow)
  • olive oil
  • 2 small zucchini
  • 2 can/n tomatoes, peeled
  • 1 cup of cream
  • ½ tube(s) tomato paste
  • 1 tbsp vegetable broth, instant
  • Salt
  • pepper
  • chili pepper(s)
  • Sugar
  • Parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

– the way we like it –

Sauté the diced onion and chopped garlic in olive oil. Slice the bell pepper into rings and add to the onion mixture. Sauté briefly. Now add the sliced ​​zucchini and, after a few minutes, add the tomatoes to the pot. Season with vegetable stock, salt, pepper, sugar, and the finely chopped chili pepper. Let the mixture simmer gently. Once the vegetables are tender, thicken the lecsó with the tomato paste, which has been mixed with the cream in a cup. Season again if desired and garnish with parsley. We like to serve this with baguette or jasmine rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet and sour pork

Spaghettini with ham and broccoli