Clean recipe · krumpli.co.uk
Hungarian Lecsó Recipe
Lecsó or lesco is a recipe that is often referred to as a Hungarian ratatouille; it is a stew of tomatoes, peppers, and onions, often cooked with dried sausage and bacon and plenty of paprika, of course!
Original recipe: krumpli.co.uk
- Yield:
- 2 servings
- Prep:
- 5 min
- Cook:
- 40 min
- Total:
- 45 min
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Ingredients
- 100 g Smoked Bacon Lardons (3½oz )
- 75 g Salami (2½oz)
- 4 Medium-Large Tomatoes (450g total )
- 1 Medium Onion (150g)
- 2 Garlic Cloves
- 2 Small Yellow Peppers (250g Total )
- 2 Tbsp Sweet Hungarian Paprika
- Salt if Required
Instructions
- Heat a 20cm or 8" saucepan over a medium heat, add the bacon lardons and cook gently for 5 minutes to start the fat rendering.
- Bring a pan of water to the boil whilst you prep the remaining ingredients, then cut a cross 1-1.5cm (½") into the skin of the base of the tomato and plunge them into the boiling water for 30 seconds. Transfer the tomatoes to a bowl of cold water, and when they are cool enough to handle, peel off the skin.
- Slice the salami into 3-5mm (⅛-¼") thick coins, and when the bacon has had 5 minutes, add the salami to the pan and cook for another 5 minutes, stirring occasionally
- Cut the onion into a 1-1½cm (½") dice.
- De-seed the yellow pepper and cut it into 5mm (¼") strips.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the peeled tomatoes into 8 wedges each.
- Add the onion to the pan and cook it for 5 minutes, stirring regularly.
- Toss in the garlic and cook until it becomes fragrant, which will take 30-60 seconds.
- Throw in the yellow pepper, tomato wedges and paprika, then give everything a stir, reduce the heat to medium-low and cook for 25 minutes or until you have a thick, rich stew. Have a taste after the stew has been cooking for 5 minutes, and add salt if required.