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. Preparing a big batch is easy. If you can use Hungarian paprika powder, it smells divine.
Leczo / Lecsó / Pepper and courgette stew
- 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 color), 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
Heat the lard in a medium pot over medium heat.
Add chopped onions and sliced sausage and cook for about 7 minutes stirring from time to time until softened and starting to go golden brown.
Add the garlic and cook for 3 mins more.
Add peppers and courgettes and cook for another 3 minutes, stirring from time to time.
Add sweet and spicy paprika, salt, pepper, and passata.
Simmer for 15 mins or until tomatoes are reduced and courgettes soft.