Bosnian Pita with Potato Filling ('Krompiruša')

This was my favorite 'pita' from childhood, and I finally decided to share my recipe with you.

Ingredients:
Dough- (for 8 individual or 1 large pita)
2 cups plain flour
220-230 ml water
1/2 tsp salt
Filling-
1 tbs oil
1 medium onion (optional), diced finely
600 g potatoes (3 large), diced finely
1 tsp salt
1/2 tsp black pepper
1 tsp curry (not traditional; it's my addition -optional)

Method:
Mix all ingredients for pastry; knead until smooth. Dust with flour, cover with a bowl and let it rest for 25 min. Switch oven to 190*C; prepare a pan (oil it).
Slice peeled potatoes on a mandolin (medium thick), then cut into small dices. Leave aside in a bowl) until needed.
(For traditional way of stretching the dough (circle), look here. )
Stretch the dough; season potato and sprinkle around the edges. Continue to roll the dough as described. Place in a pan and bake as 8 individual-ones , or as one large spiral-30 minutes. Serve while warm.







individual serves                                                                                                                                        or one large    
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Bosanska 'Krompiruša' / Pita sa krompirom

Konacno je i recept za krompirusu dosao na red! To je bila moja omiljena pita u djetinjstvu; danas je to pita sa gljivama /sampinjonima

Potrebno:
Tijesto- (za 8 individualnih ili 1 veliku pitu)
2 solje mekog brasna, prosijanog
220-230 ml vode
1/2 k soli
Punjenje-
1 K ulja
1 srednji crveni luk, sjeckan sitno(opciono)
600 gr krompira, sjeckan na kockice (5 mm)
1 k soli
1/2 k crnog bibera
1 k kari praha (nije tradicionalan dodatak - opciono)

Nacin:
Pomijesajte sastojke za jufku, umijesite glatko mekano tijesto; pobrasnite i poklopite 'ćasom' da se odmara 25+ min. Ukljucite renu na 190*C; pripremite tepsiju.
Izrezite krompir na sitne kockice ( ja ga izrezem na 'mandolini'/ ribezu prvo na srednje deblje snite, zatim na kockice)
Razvucite tijesto / jufku (Za tradicionalni nacin razvlacenja (u krug) pogledajte ovdje.) Zasolite i pobiberite krompir u zadnjoj minuti, zatim filujte. Zarolajte u 8 individualnih ili 1 veliku spiralu. Pecite oko 30 minuta. Servirajte dok je toplo.

Indian Flat Bread stuffed with Potato and Peas (Aloo Matar Paratha)

It is amassing to me that some of World's kitchens  (Asian, Indian) don't use oven at all. They still have breads on their menus; some of them are steamed and some of them baked on top of stove (pan). These breads are easy to make, tasty and filling. If they contain beautiful spices and aromas, like all Indian breads do, then you probably won't stop making them.  

Ingredients:

Dough-

2 cups wholewheat flour

1/2 tsp cumin powder

1/2 tsp salt

200 ml water

a few drops of oil (or spray)

Filling-

1 tbs oil

1 medium onion, finelly chopped

4 medium potatoes, cooked, peeled and mushed

2-4 green chilies (I didn't put them)

1/2 cup peas (microwaved or cooked)

1/2 tsp turmeric

1/2 tsp garam masala

salt and pepper to taste

1 tsp lime juice (optional)

a few coriander leaves, chopped

(butter for spreading - I used oil)

Method:

Make a soft dough, divide into 8 pieces, spray with oil, cover and let it rest.

Saute onion in oil, add chillies, and other spices. Mix in potatoes and peas; mix well adding other ingredients. Divide into 8. 

Dust working surface with flour, roll out each piece  of dough into a circle, leaving center thicker. Place portion of stuffing in the middle and put edges together, pressing slightly. Dust with flour and roll out into 5-6 mm circle. Repeat with others.

Heat a heavy bottomed non-stick pan to medium high. Place a paratha on pan and cook for 30 seconds (+,-) pressing top slightly and rotating; spread top with a bit of butter. Turn and repeat with other side. Keep warm while cooking others. Serve with raita, yogurt or some other sauce.

Indijski tanki kruh filovan sa krompirom i graškom

Zadivljujuce je da neke svjetske kuhinje (Azijska, Indijska) uopste ne upotrebljavaju rerne. Medjutim, jos uvijek imaju razne vrste kruha / hljeba na meniju; neki od njih su peceni na pari, drugi na tavi. Lako ih je napraviti i ako sadrze divne zacine i aromaticna bilja, kao sto to Indijski kruhovi cine, onda ih vjerovatno necete prestati praviti (jednom kada ih upoznate).

Potrebno:

Tijesto-

2 solje brasna od punog zrna (integralno, ali sitnije)

1/2 k kima u prahu

1/2 k soli 

200 ml vode

nekoliko kapi ulja (ili sprej)

Punjenje-

1 K ulja

1 srednji crveni luk, sitno sjeckan

4 srednja krompira, kuhana, oljustena i propasirana

2-4 zelene papricice (opciono, ja nisam stavljala)

1/2 solje graska, kuhanog

1/2 k turmerika

1/2 garam masala (nije neophodno ako nemate)

so i biber prema ukusu

1 k soka limete

malo sjeckanog lisca korijandera

(maslac za premazivanje; ja sam koristila ulje)

Nacin:

Umijesite tijesto, podijelite na 8 dijelova, blago nauljite, pokrijte i ostavite po strani.

Izdinstajte luk, dodajte papricice i ostale zacine. Umijesajte krompir i grasak; promijesajte i dodajte ostale sastojke. Podijelite na 8.

Pospite brasnom radnupovrsinu, razvaljajte jedan krug tijesta, pazeci da centar ostane nesto deblji. Stavite dio punjenja, skupite ivice tijesta i blago pritisnite. Razvaljajte na 5-6 mm krug. Ponovite sa ostalima. Zagrijte tavu sa debljim dnom i neprijanjajucu na srednje jaku vatru. Postavite parathu i pecite oko 30 sekundi, blago pritiskajuci i okrecuci. Namzite sa malo maslaca, okrenite i ponovite postupak. Drzite na toplomedok sve ne ispecete. Sluzite sa 'raitom', jogurtom ili nekim sosom (ketchap).

Balkan's 'Musaka' (Potato and Mince Moussaka)

This is an economical and popular dish in Balkan countries. More or less, all nations there make it this way.You can omit and / or add your favorite flavours (in form of herbs).

Ingredients:

1,2 kg potatoes

1/2 kg beef (or other ) mince

1 onion,finely chopped

2 garlic cloves, crushed

1 tsp + salt

1/2 tsp + black pepper

1/2 tsp cumin powder

1/2 tsp oregano powder / dry crushed leaves

oil (spray is ok) 

4 eggs, beaten

Method:

Preheat oven to 180*C; prepare a baking dish, oil it (or place baking paper on bottom).

Mix mince with onion (I always fry chopped onion in a little oil, but it's not necessary), garlic, salt, pepper and cumin. Peel potatoes and slice them thinly. Place half of potatoes on bottom of dish, spread mince mixture, then cover with other half of potatoes. Beat eggs with a pinch of salt, pour over potato layer,  oil the top, sprinkle with oregano and bake for 45+ minutes. Serve with salad.

Balkanska Musaka

Popularno i ekonomicno jelo kod nas. Uvijek mozete dodati ili oduzeti arome koje volite (u formi zacinskog bilja).

Potrebno:

1,2 kg krompira

1/2 kg mljevenog mesa

1 crveni luk, sitno sjeckan

2 cena bijelog luka, protisnuta

1 k soli +

1/2 k crnog bibera+

1/2 k kima u prahu

1/2 k suhog origana ili u prahu

ulje (spray)

4 jaja, umucena

Nacin:

Ukljucite rernu na 180*c; pripremite tepsiju (nauljite ili postavite papir).

Pomijesajte meso sa lukom (ja uvijek proprzim luk u malo ulja, ali nije neophodno), kimom, bijelim lukom, biberom i solju. Ogulite krompir i tanko isjecite. Postavite polovinu krompira na dno tepsije. Prekrijte sa mjesavinom mljevenog mesa, zatim postavite drugu polovinu krompira. Umutite jaja, pa zalijte sve po povrsini. Nauljite, pospite origano i pecite 45+ minuta. Servirajte sa salatom

Bosnian Pot

It was beginning  of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."

Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time. 

Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste. 

I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:

1/4 cup oil

2 onions, chopped

3-4 garlic cloves, chopped 

1/2 kg lamb with bones

1/2 kg beef, chunks

carrots, parsnip, celery

tomatoes (4-6)

6-8 potatoes

2 capsicums

1 eggplant

1/2 small cabage

8-10 black pepper corns  (whole)

Paprika and bay leaves (optional)

salt  / vegetable stock powder

2 dl white whine or water

parsley leaves and crushed garlic for topping

Method: 

Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.

Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.

Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."

Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.

Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati  da kckaju (za vrijeme radnog vremena).

Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.

Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:

1/4 solje ulja

2 crvena luka, sjeckana

3-4 cena bijelog luka

1/2 kg jagnjetine s kostima

1/2 kg govedine, veci komadi

mrkva, persun, celer

paradajz (4-6)

6-8 krompira

2 parike

1 patlidzan

1/2 manjeg kupusa

8-10 zrna crnog bibera

mljevena crvena parika i lovor (po zelji)\

so / vegeta

2 dl bijelog vina ili vode 

lisce persuna i protisnuti bijeli luk za serviranje

Nacin:

Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.

Through Bosnia To Korcula

...or, lunch on Jablanica lake

It took us 9 hours of driving for around 500 km (Brcko - Korcula)! The roads were bad and slow...but, we didn't mind - the scenery was so beautiful. It was end of September and weather was perfect. What I really liked is not-so-many tourists on road . We stopped in one place (Jablanicko Jezero) for lunch; had trout (what else) and arrived in the evening in Orebic, where we're supposed to catch a ferry to Korcula . The sunset was awesome!




Trout with Potatoes and Leafy Greens

Ingredients:
Main-
4 trouts (250-300 g each), cleaned
corn flour for dusting
salt and pepper
oil for frying (or baking)
Dressing-
1/2 cup olive oil
parsley (small bunch), chopped
garlic (2-4 cloves), crushed
For 'salad'-
Potatoes (1-2 for each person), peeled and cut into quarters
1 bunch spinach, kale or similar (I used Nettle leaves), washed
olive oil (1/3 - 1/2 cup)
salt and pepper
Method:
Salad-
Put potatoes into a pan cover with water and bring to boil. Cook for 25-30 minutes, then add leafy greens and cook for another 5 minutes. Drain water; season with salt and pepper, pour oil and mix well. Some of potatoes should go mushy and some should stay in pieces. Keep warm.
Dressing-
Mix oil with chopped parsley and garlic. Place into a small serving bowl.
Fish-
Heat oil in a pan (or switch oven to 220*C).
Season fish and dust with corn flour. Fry each side 5-7 minutes (or bake for 20 minutes in oven).
Spoon some dressing over fish, serve with warm potato salad.
Goes well with white wine (Riesling) mixed with sparkling water (3:1)

 

Pastrmka sa Krompirom i Žarom... ili, Kroz Bosnu Do Korčule

Trebalo nam je 9 sati vožnje za oko 500 km (Brčko - Korčula). 
Putevi su bili losi i spori, ali nije nam smetalo - oklina je bila zavidno lijepa. Bio je kraj septembra i vrijeme je bilo fantasticno. Sta mi se posebno dopalo, je bilo ' pomanjkanje' turista na cesti. Stali smo samo jednom i to zbog rucka. Odlucili smo se naravno za pastrmku, jer je restoran bio uz Jablanicko jezero.
U sumrak smo stigli u Orebić, gdje smo sacekali trajekt za Korculu. Zalazak sunaca je bio divan!

Potrebno:
4 pastrmke, 250-300 gr svaka, ociscene
sino kukuruzno brasno, za uvaljati
so i biber
ulje za przenje (ili pecenje)
Marinada-
1/2 solje maslinovog ulja
mali svezanj persunovog lisca, sjeckanog
2-4 cena bijelog luka, sitno sjeckana
Krompir prilog-
1-2 krompira po osobi, isjecena na cetvrtine
1 svezanj rastike, spinata ili slicno (ja sam koristila  Zaru)
maslinovo ulje
so i biber
Nacin:
Najprije napravite prilog-
Stavite krompir da se kuha; nakon 25-30 minuta ubacite spinat (ili zaru/ rastiku). Kuhajte jos 5 minuta, a onda ocijedite. Posolite i pobiberite, pospite uljem i dobro promijesajte. Jedna kolicina krompira treba da ostane u komadima, dok druga moze biti propasirana. Ostavite na toplome.
Marinada-
Pomijesajte ulje sa sjeckanim persunm i lukom. Stavite u posudu u kojoj cete servirati.
Glavno-
Stavite ulje u tavu da se grije (ili ukljucite rernu na 220*C).
Zacinite ribu sa svih strana pa je uvaljajte u kukuruzno brasno. Przite svaku stranu 5-7 minuta (ili je pecite u rerni oko 2o minuta). Postavite je na tanjir, pospite sa malo marinade i servirajte sa toplom krompir salatom.
Najbolje prija uz hladan spricer (rizling 3 dijela sa 1 dijelom mineralne vode).

Finnish Grated Potato Casserole

Great option for mashed potatoes!

Ingredients:
Small knob of butter (for greasing)
2 eggs, beaten
1/2 cup milk
1/2 cup cream
2 tbs flour
1 teas salt
1/4 tsp pepper
4 potatoes, grated
chopped parsley (or other herbs) for garnishing (optional)
Method:
Preheat oven to 180*C. Grease an oven dish (24 X 24 cm). Mix all ingredients, pour it into prepared dish and bake for 40-45 min. Sprinkle with herbs (optional).


Finski zapečeni krompir

Odlicno u zamjenu za pire krompir!

Potrebno:
Malo maslaca za podmazivanje tepsije
2 jaja, lagano umucena
1/2 solje mlijeka
1/2 solje slatke pavlake / kajmaka
2 K brasna
1 k soli
1/4 k bibera
4 krompira, rendana
malo persuna (ili drugog bilja), za ukras (po zelji)
Nacin:
Ukljucite rernu na 180*C. Pripremite posudu za pecenje (24 X 24 cm), namazite je maslacem. Pomijesajte sve sastojke, ulijte u posudu i pecite 40-50 min. Pospite persinom (po zelji) i sluzite.

Basic Potato Salad

...also, For my post on 'Dinnerstyle' go to
http://www.dinnerstyle.com.au/food-blog-recommendation-jasnas-kitchen-creations/

This type of salad is mostly served in Mediterranean countries. It's easy to prepare and makes perfect accompany with fish.

Ingredients:
4-6 potatoes (one large for each person - red ones are the best)
350 g green beans
salt and pepper
1 garlic clove, crushed
Olive oil and white wine winegar (3-4:1)
parsley leaves for garnishing
Method:
Peel and cook potatoes and beans. Slice potatoes, mix with beans. Pour olive oil and vinegar into a jar; salt and pepper to taste, add garlic and shake well (I prefer 4 parts of oil to 1 part of vinegar). Pour this dressing over the salad; garnish with parsley leaves. Enjoy warm or cold.
To this salad you can add anything from your fridge (hardboiled eggs, olives, onion, mayonese, other herbs...)





Osnovna krompir salata

...takodje, za moj post na 'Dinnerstyle' kliknite na
http://www.dinnerstyle.com.au/food-blog-recommendation-jasnas-kitchen-creations/

Potrebno:
4-6 krompira (crveni - jedan veliki za svaku osobu)
350 gr mahuna
so i biber
1 ceno bijelog luka, protisnuto
maslinovo ulje i vinsko sirce (3-4:1)
lisce persuna za posuti
Nacin:
Skuhajte oguljeni krompir i mahune. Izrezite krompir, pomijesajte sa mahunama. Uspite ulje i sirce u teglu (Ja uvijek koristim 4 dijela ulja prema 1 dijelu sirceta), zacinite solju i biberom; dodajte bijeli luk. Dobro protresite teglu, pa prelijte ovo preko salate. Pospite persunovim liscem.
Sluzite toplo ili hladno.
Ovoj osnovnoj salati mozete dodati bilo sta iz vaseg frizidera (kuhana jaja, masline, luk, majoneza, drugo zacinsko bilje...)

Rosti with pan fried Salmon

...Swiss Potato Pancake!

Ingredients:
4-6 medium potatoes, peeled
1 onion, finely grated
plain flour, to need
salt and pepper , to taste
oil for frying
4 Salmon fillets
Method:
Grate potatoes; add onion, salt and pepper. Leave it 10-15 min. Add enough flour to make soft and sticky 'dough'.
Heat a little oil in a pan. Dust palms with flour, take 3-4 tbs of potato dough and shape it with palms. Fry 2-3 pancakes at a time (do not over crowd, or rosti will not be crispy). Drain on paper towel.
Pan fry (seasoned) salmon; skin down first. Arrange with rosti onto plate and enjoy!

Švicarske palačinke od krompira (Rosti) sa prženim lososom

Potrebno:
4-6 srednjih krompira, oguljeni
1 crveni luk, rendan na sitno
brasno, po potrebi
so i biber, prema ukusu
ulje za przenje
4 losos fileta
Nacin:
Izrendajte krompir, dodajte luk, so i biber. Ostavite 10-15 minuta, pa ubacite dovoljno brasna da napravite mekano, ljepljivo tijesto. Pobrasnite dlanove; stavite 3-4 K krompirovog tijesta na njih pa oblikujte 'pljeskavice'.
Zagrijte ulje u tavi i przite 2-3 pljeskavice (ostavite dosta prostora izmedju njih tokom przenja, ili nece biti hrskave). Ocijedite na upijajucem papiru.
Isprzite i (zasoljen) losos - strana sa kozom ide dolje prvo. Aranzirajte na tanjiru sa rosti-em i uzivajte dok je toplo.

French Drumcticks with Zucchinis and Potatoes

Ingredients:
4 medium potatoes
4 zucchinis
Freshly ground black pepper
salt
oil for frying
8 large drumsticks (or 2 per person)
French spice blend-
1/4 cup flour
1 T dried mustard
1 T garlic powder
2 t paprika
1 t black pepper
1 t salt
Method:
Boil or microwave potatoes until cooked.
Cut off joint and skin of each drumstick, leaving bone exposed and with meat on upper part 'free'. Mix all dried spices with flour, dust meaty parts, shake off excess. Fry each side of drumstick for a few minutes, or until golden brown. Oil shouldn't be too hot, or drumstick will not be properly cooked. Take drumsticks out and wrap bones with al-foil. Discard excess oil, leaving only a tbs or so. Fry zucchinis (seazoned with salt and pepper) for a minute or two. Place meat, zucchinis and peeled boiled potatoes on plate and enjoy.


Francuski Bataci sa Tikvicama i Krompirom

Potrebno:
4 srednja krompira
4 tikvice
svjeze mljeven crni biber
so
ulje za przenje
8 vecih bataka (ili 2 po osobi)
Francuska mjesavina zacina-
1/4 solje brasna
1 K senfa u prahu
1 K bijelog luka u prahu
2 k crvene paprike
1 k crnog bibera
1 k soli
Nacin:
Skuhajte krompire u vodi (ili mikrovalnoj).
Odrezite zglobove i kozu sa bataka, ostavljajuci gornji mesnati dio slobodan.
Pomijesajte brasno sa zacinima u prahu, uvaljajte batake. Przite na srednje jakoj vatri sa svih strana dok ne postane zlatno braon.Izvadite batkove i vidljivi dio kostiju oblozite folijom. Istresite visak ulja iz tave (ostavite samo malo) i proprzite tikvice (zacinjene solju i biberom) par minuta. Postavite sve na tanjir, zajedno sa oguljenim skuhanim krompirom i uzivajte.

Curried Potato Bake

Favorite in my family!

Ingredients:
1 kg potatoes, peeled
750 g sweet potatoes, peeled, cut into chunks
2 teas Madras Curry
300 ml sour cream
1,5 cups grated tasty cheese
salt and pepper
Oil spray
1 cup frozen peas
chives for garnishing
Method:
Boil or microwave potatoes (separately) until tender. Leave to cool slightly. Cut into slices.
Combine sour cream and curry, season. Layer 1/2 of potatoes into a large baking dish. Pour 1/2 of sour cream, sprinkle with 1/2 cheese and peas. Repeat layering: potatoes, sour cream cheese. Bake for 15-20 min in a oven heated to 200*C. Garnish with chives.

Zapečeni Krompir sa Karijem

Potrebno:
1 kg krompira, oguljenog
750 gr slatkog (narandzastog) krompira, isjecenog
2 k Madras (blagog) kari mjesavine
300 ml kajmaka / pavlake
1,5 solja rendanog 'Tasty' sira (ili drugog)
so i biber
ulje u spreju (ili obicno)
1 solja smrznutog graska
vlasac za dekoraciju
Nacin:
Skuhajte obje vrsta krompira odvojeno ( ili stavite u mikrovalnu). Ostavite malo prohladiti. Isjecite krompir na snite.
Pomijesajte kajmak sa karijem i zacinite. U vecu posudu za pecenje stavite red krompira, pospite pola kajmaka, pola sira i grasak. pokrijte drugom polovicom krompira, zalijte kajmakom i sirom. Pecite 15-20 min na 200*C. Ukrasite vlascem.

Potato gnocchi

Ingredients:
750 g boiling potatoes
2 eggs
250 g flour
salt (1/4 teas)

Method:
Boil potatoes in their skin. Cool and peel potatoes, then mash them. Add eggs, flour and salt.
Transfer mixture on floured surface, then roll into rope-like shapes. Cut ropes into bite size gnocchi.
Boil them until they come to the surface.
Best served with Pesto (Recipe:Basil Pesto-Jun) and Parmesan cheese.



Njoki

Potrebno:
750 gr krompira (kuhanog u ljusci)
2 jaja
250 gr brasna
malo soli

Izrada:
Prohladite, ogulite krompir, pa ga propasirajte. Dodajte jaja, brasno i so; umijesite tijesto. Na pobrasnjenu povrsinu oblikujte 'valjke' od tijesta, pa ih rezite na zeljenu velicinu.
Kuhajte u slanoj vodi dok ne isplivaju na povrsinu.
Najbolji su posluzeni sa Pestom (recept objavljen u junu) i malo ribanog Parmezana.