Smoked pork fat

The national gastronomic symbol of Hungary is something between a thick soup and a meat stew. Goulash has many local interpretations, but there is a single solid recipe base - in addition to meat (pork and beef ) , it is important to add potatoes, sweet peppers, and tomatoes. Sometimes, dumplings-chipetki are also introduced into the thick of the monumental soup-lunch, but if you decide to serve the soup in bread, this will be too much. In the case when a loaf is used as a tureen, goulash becomes the ultimate embodiment of the one pot dish concept - the bread crumb gives its flavor to the soup, and you can also snack on such a "pot". But even without a bread bowl, goulash according to this recipe turns out just right - very meaty, very spicy, a little hot and pleasantly rich.

Prunes with bacon is an elegant and easy-to-make dish from French cuisine. It combines the sweetness of prunes, the crunch of salty almonds, and the rich flavor of smoked fatback, creating a harmonious blend of textures and aromas. Historically, such appetizers were popular in Europe, especially among gourmets who appreciate the balance between sweet and salty. Frying in butter gives a delicate caramelization, making each piece irresistibly crispy. This is the perfect appetizer for aperitifs, wine tastings, or festive gatherings as it delights not only with its taste but also with its aesthetics. Prunes with bacon is an art of flavor in every bite.