Leccho

Ingredients for 4 servings:

• 1.4 kg bell pepper(s)
• 600 g tomatoes
• 150 g onion(s)
• 50 g bacon, smoked and/or
• 80 g lard
• Paprika powder
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lecsò, Hungarian

Deseed the bell peppers and cut into long strips. Peel and quarter the tomatoes, and cut large ones into eighths. Halve the onions and slice them across the leaves. It’s important to use a large, wide pot. Fry the diced smoked bacon in it and roast the onions until golden brown. Then quickly stir in the paprika powder and immediately add the bell peppers and tomatoes, season with salt, and simmer uncovered over high heat, then, once some of the juices have evaporated, cover and simmer over moderate heat. Season to taste. If you want it to be a standalone dish, you can slice some paprika sausage into it and sprinkle in rice to absorb the liquid. It tastes delicious! It’s important that the bell peppers and tomatoes are very ripe. Leccho is particularly popular as a side dish for barbecues.