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Slambuc<br />
serves 6, takes 50 minutes<br />
100 g Mangalitza back bacon<br />
1 large onion<br />
200 g lebbencs pasta<br />
3 potatoes<br />
½ tsp salt<br />
1 tbsp ground red paprika<br />
2 carrots<br />
1 capsicum<br />
1 tomato<br />
3 eggs<br />
1 dry sausage<br />
sage leaves<br />
Dice bacon and fry until brown, then add finely chopped onion and<br />
pasta and brown.<br />
Peel and cut potatoes into thin slices, add, and pour in enough water<br />
to cover.<br />
Season with salt, add finely chopped carrots, tomato and capsicum<br />
and scatter on red paprika.<br />
Cook together, and at the end add beaten eggs. When eggs have<br />
stuck together, dish is ready.<br />
Serve decorated with sliced sausage and sage leaves.<br />
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