Subj : Courgette With Letcho To : All From : Ben Collver Date : Fri Mar 01 2024 10:13:35 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Courgette With Letcho Categories: Hungarian, Zucchini Yield: 8 Servings 5 kg Onions 1 1/2 kg Lean pork belly strips; up -to 2 kg 4 tb Oil 1 3/16 kg Fleshy sweet paprika 5 kg Tomatoes 2 kg Smoked sausage 2 Debrecener sausage pairs; up -to 3 4 cl Garlic; up to 5 -OR- 1 ts Garlic paste Salt 2 md Courgettes; up to 3 2 tb Quality paprika 1 ts ErQs Pista or spicy Red -Gold Peel the onions, cut thin slices and separate into rings. Cut the pork belly strip to moderate-sized cubes. Put them all in a cauldron, pour oil and sauté over medium heat until fat is rendered from the pork belly and the onions are slightly sautéed. Meanwhile, cut the paprika to large cubes, add in the cauldron and sauté for 8-10 minutes stirring it occasionally. You now have time to peel the tomatoes, cut in half, remove the seeds (if you want to) and dice it up. Mix it with the paprika, add in the slices of sausage and debrecener, season with finely crushed garlic and garlic paste, add salt. Initially, add 1 ts of salt as you can still add some more later if needed. Cook for approximately another 10 minutes, then add the sliced courgette. Sprinkle with red paprika, spice it up with ErQs Pista and sauté over medium heat for about 10 minutes until soft, but be careful not to overdo the courgette. Notes: You can give your letcho more punch with Univer products: mild Red Gold or hot goulash paste, Édes Anna, meat stew seasoning paste. Recipe by Univer Recipe FROM: MMMMM .