Pan-fried gomolya cheese with lecsó ragout | Warm Hungarian brunch

Peel and finely dice the onion. Crush or finely mince the garlic cloves. Wash the TV peppers, deseed them, and cut into rings or strips. Dice the tomatoes into smaller pieces.

Cut the gomolya cheese into 1.5–2 cm thick slices, then gently pat off excess moisture with a paper towel so they get a nice crispy crust when pan-fried.

Heat half of the lard in a pan over medium heat. Add the chopped onion and sauté until translucent for 3–4 minutes. Stir in the garlic and pepper strips, then sauté for another 4–5 minutes until the pepper softens slightly.