Comments on: Cooking with the guys: Part One - Past'e lenticchie

By: Küche Kochen Blog: Anonyme Köche : Italienische Küche

Küche Kochen Blog: Anonyme Köche : Italienische Küche — Fri, 09 Apr 2010 06:55:33 +0000

By: Wise Lady

Wise Lady — Mon, 23 Nov 2009 14:41:07 +0000

This is a great recipe.

By: ournishani

ournishani — Fri, 06 Nov 2009 21:02:00 +0000

hmm pasta is too yummi..and tasty..and good for health

By: Kiran

Kiran — Thu, 05 Nov 2009 03:36:47 +0000

A very healthy meal! Yummy!

By: Hande

Hande — Wed, 04 Nov 2009 21:15:24 +0000

Isin, I know what you are talking about, I know this dish from Antep. In Italy usually it is from the south, too; both Calabria and Apulia have their versions and claim to be the originators. These "original" versions don't have any meat either, it is supposed to be a "poor" dish; but as Nicky wrote, I think as an optional pancetta, bacon or sucuk(!) would be a nice touch.

By: Isin Dikmen

Isin Dikmen — Wed, 04 Nov 2009 15:10:17 +0000

It is sometimes amazing to see how similar climate and similar food resources result in exactly the same recipes in different countries. I was surprised to see this soup as an Italian recipe, it is a very common dish in Turkey especially as you go more towards the south, southeast. Cheap, healthy and simple (of course we usually buy the pasta) it was cooked very frequently in our childhood home.

There are two basic differences tough. First, we don't add any kind of meat. We usually mix the garlic with a good amount of vinegar and add as a last minute sauce. I really advise using vinegar, it gives a nice touch. Any ideas which part of Italy this soup belongs to ?