Recipes
Main Course
If you prepare a dish with pork lard, onion and spice peppers, you can be sure that you eat Hungarian food delicacy. The modern age dining revolutions and „trendiness” haven’t brought down the resistance of Hungarian traditions.
Piquant summer zucchini with cheese filled with ratatuille 2018-03-03
Ingredients:
5 pieces of 250g zucchini
100g butter
500g tomato
250 g peppers intended for stuffing
300g sliced bacon
1 head of garlic
1 piece of red onion
300g Fino Smoked Trappista cheese
150g cooked penne pasta
Cut the zucchini in half lengthwise. Take out and chop its inside. Cook the remaining zucchini „boats” in salty water for 1 minute. Fry the chopped bacon and add the onion and diced vegetable. Grate the cheese and mix half of them to the stuffing together with the penne pasta. Fill this vegetable stew into the zucchini. Sprinkle the other half of the grated cheese onto the filled zucchini boats and bake them in the oven for 20-25 minutes.