I could smell autumn in the air and this year I felt excited. Like in days when I was still going to school and autumn meant new notebooks, pens, books and finally having my social life back.
Summer has never been my season. Although there were years when it was charming with its lunches in the park, long walks, street theaters and warm nights. But this summer was kind of heavy for no particular reason and I’m more than happy to welcome autumn. Except for the small fact that I’m going for holidays where the weather probably will be more summery than autumnal. Will see…
Leczo is a Hungarian recipe that will work during the summer and autumn when tomatoes, peppers, and courgettes are in abundance. But also in the winter when you need something to warm up your belly and sometimes your heart. It’s easy to prepare a big batch. If you can use Hungarian paprika powder, it smells divine.
Adapted from Kwestia smaku
- 2 Tbsp lard
- 2 onions, chopped
- 300g smoked kielbasa or any smoked sausage, chorizo will do as well
- 2 garlic cloves, crushed
- 4 peppers (any colour), deseeded and chopped
- 2 small courgettes, cut into chunks
- 500ml tomato passata
- 2 tsp sweet paprika powder
- 1/2 tsp spicy paprika powder
- 3/4 tsp salt
- pepper to taste