Zucchini Lecsó Ragout with Tarhonya | Juicy Summer Main Course
(0)
35 min
Under an hour
Kifli Kukták
Igazi nyár végi, színes piaci zöldségekből készülő magyaros főétel: a szaftos, fűszerpaprikás lecsó és a zsenge cukkini tökéletes találkozása aranybarnára pirított házi tarhonyával tálalva.
Preparation method
Preparation
Finely chop the onions and crush the garlic cloves. Wash, core, and slice the TV peppers into rings. Dice the tomatoes and tender zucchini into bite-sized pieces.
Toasting and cooking the tarhonya
Heat 2 tablespoons (approx. 30 ml) of sunflower oil in a pot, add the dry tarhonya, and toast over medium heat, stirring continuously, until nicely golden brown.
Pour in twice the amount of hot water (approx. 600 ml), season with 1 teaspoon of salt, then cover and simmer over low heat for 12-15 minutes until tender and all the liquid is absorbed.
Chef's tip
If you like extra creaminess, you can add a spoonful of cold Hungarian sour cream on top when serving.
Zucchini softens very quickly: be careful not to overcook it so the fresh vegetable retains a slight bite.
Ingredients
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