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lentils
Lentil Soup No. 2 (with anchovies and sage)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Ingredients

Half a pint of dry lentils
Two or three anchovies
A bunch of parsley
Some sage
Oil
Stock

For garnish
Croutons(fried bread)



Directions

"Put about half a pint of well cleaned, dry lentils into boiling water in an earthen pot. Be careful to remove those which float to the surface. Leave the rest to cook until they are quite soft, then take them out and strain them. Meanwhile mix two or three anchovies, a bunch of parsley and some sage, and mix with some good oil in a sauce-pan. When well browned put in the lentils. Stir will and more oil, and cook over a slow fire, stirring from time to time. When ready, mix in some strained stock, and serve with croutons (fried bread)."


Notes

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ "XXX Cookbooks in the Public Domain".... Photo: Mary Melfi.

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