braised cucumbers

Ingredients for 2 servings:

• 2 cucumbers (farmer’s cucumbers) approx. 500 g each
• ½ m.-sized onion(s)
• 2 tbsp clarified butter, alternatively 50 g fatty back bacon
• 3 m.-large tomato(s)
• ½ tsp ground pepper
• 2 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and if you want, also as vegetarian

Peel and core the cucumbers. Then cut into pieces approximately 1 cm x 2 cm. Peel and finely chop the onion. Chop the tomatoes. If using fatty bacon instead of clarified butter, chop it as well. Melt the clarified butter in a 4-liter saucepan (or cook the bacon until just browned). Sauté the finely chopped onion over medium heat until translucent. Add the tomatoes and sauté (approx. 3 minutes). Add the chopped cucumber to the pan, stir, and sauté over high heat (approx. 2 minutes). Add salt and pepper. Cover and continue simmering in their own juices over medium heat (the cucumbers will release liquid; this is normal). Stir frequently and continue simmering. After about 30 minutes, the cucumbers will be cooked through and soft, and the liquid in the pan is desirable. Season to taste, check for tenderness, and add salt and pepper if necessary. Boiled potatoes go best with this.