Shepherd’s tarhonya gathers toasted pasta, potatoes, bacon and sausage in one cauldron. Its smoky aroma announces from a distance that this is not intended as a light starter.
Method, step by step
- Fry the bacon, fry the tarragon in the fat until it turns a hazelnut color.
- Add the onion, then the pepper, tomato, sausage and spices. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Stir in the potatoes and pour enough hot water to comfortably cover them. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Cook slowly, stirring occasionally, until the tarragon and potatoes are soft and the juice thickens.
Practical tips and common mistakes
- Toast the tarhony properly before pouring; that's what makes it taste nutty, not yelling at the pot.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
