Have I ever blogged about this before? I’m not sure. But this is the time of year when many of my favorite seasonal foods (which means many of my favorite foods, period) are made. Lecsó (pronounced Le’cho) is one of them.
Lecsó is a Hungarian stew of fresh ripe tomatoes, fresh ripe medium peppers, and onions…The only other ingredient I use is a little salt. The onions are sautéd until nearly transparent and the chopped tomatoes and peppers are added with the salt and it is stewed gently for a time, until the peppers are soft and somewhat transparent themselves. And that is all.
Some people eat this with sausages, but that’s just gilding the lily and not vegetarian, either, is it….
Andy says, “Don’t burn it, Mom…” A sad reflection on once or twice when it was burned, and utterly ruined. Burned lecsó is not the food of the gods which it can be when prepared properly. So cooks, beware! We eat it over noodles or rice or tarhonya (egg barley) or galuska, also known as nokedli or spaetzle. Have some young cucumbers from your garden on the side. And rejoice in summer!
Stuffed cabbage and stuffed peppers are other treasures of this time of year, with fresh sweet corn and unsweetened iced tea. Oh, I think it’s lunch time!
Since I am still having some difficulties with photographs, this picture comes from a blog called Potsoup which credits Sorsanpaistaja with the original photo.
Looks yummy, though I must confess that the thought of adding sausage is tempting! They serve something similar over sausage and in a crusty roll at the fair.
This is the kind of dish my Dad makes, preferably from his own home-grown produce. And I wouldn’t mind having a plateful or two of it myself 🙂
Sounds like a great dish this time of year with all the fresh produce available!
Hey, you will never guess, I just recently found a recipe for a gluten free pie crust, and this recipe is exactly what I made for a pizza topping! Gee whiz, I thought I had made it up, but you are oh so right, it is simple but it is good!!
I used banana peppers from my own garden!
Farmers’ market out here today — peppers coming up, thanks for the idea!
A part Italian friend gave me a recipe for a dish much like this, called Ciambotta.