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Lečo is a popular dish not only in summer but also during the winter months, when many people make preserves in jars. Still, many people fail to make lečo exactly the way they’d like. Let’s reveal a few key tips that will help you make perfect lečo, no matter when you prepare it during the year.
1. Choosing ingredients is key
The basis of success is choosing the right ingredients. Lečo will never taste good if you use unripe, watery peppers and tomatoes. Wait until the vegetables ripen outdoors and are juicy and flavorful. That’s the first step to success.
2. Choosing the fat for cooking
Although many people resort to oil, true lečo is prepared in bacon fat or duck fat. This gives the dish a rich and pronounced flavor that no other fat can provide. Try duck fat and you’ll see that the lečo will be even tastier.
3. Proper chopping of the onion
How to cut the onion? Small cubes, rings, or thin strips? The best choice is thin strips, which melt nicely into the dish and give it the right texture. Keep in mind that there should be plenty of onion, as it forms the flavor base.
4. Ratio of ingredients
The ideal ratio of ingredients is one part onion, two parts tomatoes, and four parts peppers. First sauté the onion until golden, so it becomes juicy and translucent, before adding the peppers cut into rings.
5. Don’t rush the seasoning
Let the peppers cook at first without spices and salt so that they retain their juiciness and do not lose their flavor. Adding salt or spices too early would cause the pepper to release too much juice and soften prematurely.
6. Peeling the tomatoes
Peeled tomatoes are essential for lečo. The skins would not only spoil the taste but also make digestion harder and be aesthetically unpleasing. Before peeling, immerse the tomatoes in hot water for two minutes so they peel easily.
7. Adding tomatoes and seasoning
Add the tomatoes when the peppers have collapsed a bit and become translucent. Now you can start seasoning — freshly ground black pepper, ground red paprika, salt, a teaspoon of sugar and a little finely chopped garlic will give the dish the right flavor.
8. Proper finishing
Lečo is done when the tomatoes have broken down but are not completely saucy. The dish requires patience and gentle care — cook it over low heat, stir occasionally or gently shake the pan so the flavors blend evenly.
9. Adding sausage
If you want to add sausage, choose a juicier and fattier type. The sausage should be added shortly after the peppers so it has enough time to impart its flavor to the dish. About a quarter of an hour of cooking is enough.
Prepared this way, the lečo will have not only an exceptional taste but also the right consistency and a rich aroma. Whether you serve it freshly prepared or are making preserves for winter, with these tips you will succeed in making a perfect dish every time.
