The unmissable, classic catch of summer – basically based on 4 ingredients – is letcho. There are countless variations, so we can’t really even talk about a perfect letcho recipe. Or yet: the perfect letcho is what we ourselves make according to our taste.
The greatness of letcho cooking and cooking lies in our creativity. We can cook our letcho in a pan, in a cauldron, we can go crazy with sausage, sausage, or even both. We can eat it with boiled eggs, rice and tarragon. According to who’s taste. It is easy to make and time consuming.
Let’s see how our favorite cauldron made in a cauldron is made (this is now the child-friendly version, so no hot peppers 🙂
Instead of baking a baking pan, choose a professional firefighter who will provide the one under the cauldron…! 🙂
I cook from a minimum of 2 kg of letcho peppers, for which I use about 40-50 dkg of tomatoes. Let’s buy outdoor vegetables because it’s hard to get good taste from water-flavored greenhouse brothers because of their high water content. As for the amount of onions, I always use a lot. On the one hand, it provides an even better taste effect, and on the other hand, it ensures the penetrating density of our letcho.
I never use oil – just as the basis of Hungarian food can be nothing but bacon fat, sometimes duck fat – in this case you melt Cluj bacon on its fat. Since I love homemade smoked sausage, I also run the sausage rings on the melting Cluj fat. Be careful, the sausage also loses fat, so the bacon and the sausage together form the “low-fat” basis of our chopped onions. for the sake of. When our onions are a nice light color, I gradually wrap the circled peppers in it. As the peppers collapse, they release water, I add the quartered tomatoes (I don’t usually peel them).
“NEVER add water to the letcho under any color!” My Mother always said. It was so etched in me that when I was a beginner, when I picked even the peppers badly and it didn’t let almost any juice out of me, I threw the contents of the pot in the trash rather than saving it with a little water…. 🙂
Well, after the first common pepper-tomato roast, I take the cauldron off the heat source and get the spices: homemade paprika, freshly ground pepper, delicacy red gold, little salt (red gold contains salt). I mix well and put it back on the fire. Before the paradise finally collapses, I circle Frankfurt or Viennese sausages in it – for the sake of my daughters. We love it with eggs, so a few minutes after the sausage I beat 1-2 eggs (depending on the size) and cook the letcho ready.
Healthy cuisine back and forth, I offer fresh, soft white or semi-brown bread. Well, find a good mug of COLD beer!
