{"id":42780,"date":"2026-07-27T21:46:06","date_gmt":"2026-07-27T21:46:06","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/07\/27\/maklowicz-ispeja-lietuviai-taip-pat-gadina-leco-sie-du-ingredientai-pavercia-ji-kose\/"},"modified":"2026-07-27T21:46:06","modified_gmt":"2026-07-27T21:46:06","slug":"maklowicz-ispeja-lietuviai-taip-pat-gadina-leco-sie-du-ingredientai-pavercia-ji-kose","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/07\/27\/maklowicz-ispeja-lietuviai-taip-pat-gadina-leco-sie-du-ingredientai-pavercia-ji-kose\/","title":{"rendered":"Mak\u0142owicz \u012fsp\u0117ja: lietuviai taip pat gadina le\u010do \u2013 \u0161ie du ingredientai paver\u010dia j\u012f ko\u0161e"},"content":{"rendered":"

Kas, pasak Mak\u0142owicziaus, yra did\u017eiausia klaida<\/h2>\n

Lenkijoje le\u010do da\u017enai tampa patiekalu, skirtu \u201ei\u0161valyti \u0161aldytuv\u0105\u201c: \u012f puod\u0105 keliauja ne tik paprika, bet ir cukinija, bakla\u017eanai, pievagrybiai, net bulv\u0117s ar pigios de\u0161rel\u0117s. Kulinarijos kritikas ir keliautojas Robertas Mak\u0142owiczius sako, kad taip dingsta pats patiekalo identitetas.<\/p>\n

Jo teigimu, did\u017eiausia nuod\u0117m\u0117 yra masi\u0161kai d\u0117ti cukinij\u0105 ir pievagrybius. Tokia versija, anot jo, labiau primena pranc\u016bzi\u0161k\u0105 ratatuj\u012f arba dar\u017eovi\u0173 tro\u0161kin\u012f, o ne tradicin\u012f vengri\u0161k\u0105 le\u010do.<\/p>\n

\u201eTai ne le\u010do, o visai kitas patiekalas \u2013 pranyksta paprikos skonis ir lieka vandeninga, blanki mas\u0117\u201c, \u2013 sak\u0117 Robertas Mak\u0142owiczius.<\/p>\n

Kuo i\u0161siskiria vengri\u0161kas originalas<\/h2>\n

Vengri\u0161kas le\u010do, vadinamas lecs\u00f3, remiasi minimalizmu: keli ingredientai, bet jie turi b\u016bti kokybi\u0161ki. Svarbiausia \u010dia yra paprika, pomidorai, \u010desnakas ir riebalai kepimui, da\u017enai minimi kaip la\u0161iniai ar j\u0173 taukai.<\/p>\n

Mak\u0142owiczius pabr\u0117\u017eia, kad esminis skirtumas slypi paprikoje: tradici\u0161kai pasirenkamos pailgos, \u0161viesesn\u0117s, gelsvos ar \u017ealsvos paprikos, turin\u010dios lengv\u0105 aitrum\u0105. Jos, skirtingai nei sald\u017eios storasien\u0117s raudonos paprikos, suteikia patiekalui b\u016bding\u0105 charakter\u012f.<\/p>\n

Prieskoni\u0173 logika taip pat paprasta: druska ir malta paprika. Svarbus techninis momentas \u2013 malt\u0105 paprik\u0105 d\u0117ti \u012f \u012fkaitintus riebalus su svog\u016bnais taip, kad ji nesudegt\u0173, nes tuomet atsiranda kartumas, kuris sugadina vis\u0105 tro\u0161kin\u012f.<\/p>\n

Kada m\u0117sa tinka, o kada \u2013 ne<\/h2>\n

Jei le\u010do turi tapti so\u010diu pagrindiniu patiekalu, galima prid\u0117ti geros r\u016bkytos, ry\u0161kiai paprikotos de\u0161ros. Ta\u010diau, kaip akcentuoja kritikas, yra ir tradicini\u0173 be m\u0117sos versij\u0173, kai le\u010do patiekiamas kaip kar\u0161tas garnyras arba su ant vir\u0161aus keptu kiau\u0161iniu.<\/p>\n

Mak\u0142owiczius ragina neskub\u0117ti visko vadinti le\u010do vien tod\u0117l, kad tai vieno puodo dar\u017eovi\u0173 tro\u0161kinys. Anot jo, tro\u0161kinys su cukinijomis ir pievagrybiais gali b\u016bti skanus, ta\u010diau tikrasis le\u010do skonis atsiskleid\u017eia b\u016btent per paprastum\u0105 ir paprikos dominavim\u0105.<\/p>\n

\u201eJei norite dar\u017eovi\u0173 tro\u0161kinio \u2013 gaminkite dr\u0105siai, bet jei norite le\u010do, atsisakykite atsitiktini\u0173 pried\u0173\u201c, \u2013 sak\u0117 Robertas Mak\u0142owiczius.<\/p>\n","protected":false},"excerpt":{"rendered":"

Robertas Mak\u0142owiczius kritikuoja \u012fprot\u012f le\u010do paversti \u0161aldytuvo liku\u010di\u0173 tro\u0161kiniu ir paai\u0161kina, kokie ingredientai bei technika padeda i\u0161laikyti vengri\u0161k\u0105…<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[33027,17950,1984,1807,15385,30121],"miestas":[],"class_list":["post-42780","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-darzoviu-troskiniai","tag-leco","tag-paprikos","tag-receptai","tag-robertas-maklowiczius","tag-vengrijos-virtuve"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/42780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=42780"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/42780\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=42780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=42780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=42780"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=42780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}