28 April, 2012

Homemade Applesauce



Homemade Applesauce

I needed some applesauce the other day for the cookies I was making. And since I was a bit in a hurry I used some storebought. It tasted not horrible, but it had that bland taste of nothing. I just couldn't eat it alone. And it didn't give such a great taste to the cookies either.
But I wanted to make those cookies again (I got a little addicted to them), and thought this time I'd do the things right.
Apples are fruit that never miss on my countertop and the wonderful golden homemade applesauce was ready in no time. This time really delicious, tasting like apples. And so were my cookies.
The rest is in the fridge, but you may be sure it won't last long. I can't stop eating it with a spoon.
It tastes so good. Just delicatly sweet and tart from lemon juice (that also helped it keep this beautiful golden colour), and even more delicatly cinnamon scented (you may use ground cinnamon as well, but with a cinnamon stick it's kind of better I think).


Homemade Applesauce

* 2 big apples (Golden Delicious, Jonagold, Granny Smith, Fuji, etc.)
* 2 TBspoons sugar
* juice and zest of 1/2 (organic) lemon
* a piece of cinnamon stick
* 90 ml water


 Wash and dry the lemon. Peel a couple pieces of the zest and squeeze the juice. Put the juice, the zests, the sugar and the water in a saucepan.
Peel, core and chop the apples. Add them to the saucepan, as well as the cinnamon stick, and bring everything to a boil. Lower the heat and let simmer covered for 15-20 minutes (it will depend on the type of apples you use) or until the apples are very soft and the liquid has almost evaporated.
Remove the cinnamon stick and the lemon zests. Mash the apples with the potato masher (if you like chunkier sauce) or run them through a food mill (if you like it smoother).
It's easy as that. Store in the fridge for up to a weak or freeze for up to a year (if you're making a big quantity of course).
You may add it to your yogurt, ice cream, or to substitute part of the fats in cakes. You may also serve it with roast pork. It's delicious even on its own, just eaten with a spoon directly from a jar.

 * the quantity of sugar and lemon may be adjusted according to your taste and the type of apples you use, depending on how sweet they are.


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 Salsa di mele - applesauce


* 2 mele grandi (a scelta tra: Golden Delicious, Jonagold, Granny Smith, Fuji, o simili)
* 2 cucchiai di zucchero
* succo e qualche pezzo di buccia di 1/2 limone
* un pezzettino di bastoncino di cannella
* 90 ml di acqua


Lavate bene e asciugate il limone. Con un coltellino pelate qualche pezzettino di buccia (solo la parte gialla) e spremete il succo. Mettete il succo, la buccia, lo zucchero e l'acqua in un pentolino.
Pelate la mela e tagliatela a pezzettini. Unitela agli altri ingredienti nel pentolino insieme alla cannella e portate a ebollizione. Abbassate la fiamma e lasciate cuocere per 15-20 minuti circa (dipende dal tipo di mele che usate) finché le mele diventino molto morbide e quasi tutto il liquido sia evaporato.
Schiacciate le mele oppure passatele al passaverdure se preferite la salsa più liscia.
Servitela tiepida o fredda. Si conserva in frigo per una settimana oppure nel freezer fino a un'anno.
Ottima con lo yogurt, gelato, o per accompagnare arrosti. Se usata nei dolci può sostituire una parte dei grassi nella ricetta.


* potete aggiungere più o meno zucchero e limone rispetto le quantità nella ricetta secondo i vostri gusti e il tipo di mele che usate.


Homemade Applesauce

 Umak (pire) od jabuka - applesauce


 * 2 jabuke (po izboru: Golden Delicious, Jonagold, Granny Smith, Fuji)
 * 2 žlice šećera
 * 1/2 neprskanog limuna (sok i par komadića korice)
 * štapić cimeta
 * 90 ml vode


 Operite i posušite limun. Nožićem skinite tri, četiri komadića kore (samo gornji žuti dio) i iscijedite sok 1/2 limuna. Stavite sok i korice u posudu u kojoj ćete kuhati jabuke.
Jabuke ogulite i narežite na komadiće. Dodajte ih u posudu s limunovim sokom. Dodajte šećer, vodu i štapić cimeta. Stavite da prokuha, a zatim smanjite vatru da se jabuke lagano kuhaju 15-20 minuta dok ne vidite da su jako mekane. Pred kraj skinite poklopac tako da ispari višak vode.
Izvadite štapić cimeta i korice limuna, a ostatak smrvite gnječilicom za krumpir ili (ako volite da nema komadića jabuka) propasirajte na pasirku.
Možete ga poslužiti toplog ili rashlađenog u hladnjaku. U zamrzivaču može stajati do godinu dana.
Posluživanje: poslužite ga kao dodatak jogurtu, sladoledu ili za pripremu raznih slastica, kao i uz pečenja.


 * količinu limuna i šećera možete prilagoditi osobnom ukusu i s obzirom na vrstu jabuka koje koristite. 



23 April, 2012

Rye flour rolls with fennel seeds

Rye flour bread rolls with fennel seeds

I'm pretty much in bread baking mood lately. Buns, breads, focaccias and pizzas keep coming out of my oven regularly. Some new favourites have steadily made their progress into my kitchen.
And even something I thought I'd never have patience for... I've done it... The sourdough starter. This new creature, barely ten days old,  is already giving me great satisfaction and I can't wait to use it again and again.
These rye flour buns are from several weeks ago. They were a quick alternative to the bread I usually make, and fit perfectly with the zucchini soup I made that day. They have a slightly thick structure, but the full flavour of the whole grain rye flour. Fennel seeds add some special flavour, but if you're not fond of them, you may just as well omit them or use some other seeds at your pleasure (e.g. sunflour, linseed etc.)



Rye flour bread rolls with fennel seeds

Rye flour bread rolls with fennel seeds

* 300 g wheat flour
 * 200 g whole grain rye flour
 * 20 g fresh yeast (or 6 g dry yeast)
 * 3,5 dl water
 * 12 g salt
 * fennel seeds

Dissolve the yeast in the lukewarm water.
Sift both flours and place them in a bowl. Add the dissolved yeast and start mixing (by hand or mixer).
When the dough starts coming together, add the salt and the fennel seeds (I added a teaspoon).
Knead the dough well and let it rest covered in a warm place for 1 hour.
Divide the dough into smaller pieces and shape them as you like (I made 6 round buns).
Dust the buns with rye flour and let them rest at room temperature until doubled in size.
Heat the oven to 200°C. Place the buns on a baking sheet and bake them for about 20-25  minutes.
I, however, baked them using my favourite method (like No knead bread) in a hot dutch oven.



Rye flour bread rolls with fennel seeds

 Panini con la farina di segale e semi di finocchio

* 300 g di farina di frumento
 * 200 g di farina integrale di segale
 * 20 g di lievito di birra fresco
 * 3,5 dl di acqua
 * 12 g di sale
 * semi di finocchio (circa 1 cucchiaino o di più se vi piace)

Sciogliete il lievito nell'acqua tiepida.
Setacciate le due farine insieme e mettetele in una ciotola.
Aggiungete il lievito e cominciate a impastare (a mano o con l'impastatrice). Unite il sale e i semi di finocchio (ho messo circa un cucchiaino raso). Impastate bene e lasciate lievitare l'impasto per 1 ora in luogo tiepido.
Riprendete l'impasto e dividetelo in pezzi più piccoli dandogli la forma desiderata (io ho fatto 6 panini tondi come nella foto).
Cospargete i panini con la farina di segale e lasciateli lievitare coperti fino a raddoppiare.
Riscaldate il forno a 200°C. Trasferite i panini su una placca da forno e fateli cuocere per 20-25 minuti circa.
Io li ho cotti nella pentola di ghisa con il coperchio,  come faccio con il pane.


Rye flour bread rolls with fennel seeds

  Peciva s raženim brašnom i sjemenkama komorača

 * 300 g pšeničnog brašna
 * 200 g integralnog raženog brašna
 * 20 g svježeg kvasca
 * 3,5 dl vode
 * 12 g soli
 * sjemenke komorača

 Otopite kvasac u mlačnoj vodi (30°). Prosijte i pomiješajte obje vrste brašna u zdjeli. Dodajte kvasac i počnite miješati. Kad se smjesa počne povezivati dodajte sol i sjemenke komorača (količina po želji, ja sam stavila otprilike 1 ravnu žličicu). Izmijesite tijesto i ostavite da se diže pokriveno oko 1 sat. Podijelite tijesto na manje komade i oblikujte peciva po želji. Ja sam podijelila na 6 jednakih dijelova. Ostavite pobrašnjena oblikovana peciva da se poduplaju. U međuvremenu zagrijte pećnicu na 200°C i pecite peciva oko 20-25 minuta (ovisno i o veličini peciva). Ja sam peciva kao no knead bread pekla u poklopljenoj posudi jer volim kad imaju tanku hrskavu koricu.

Rye flour bread rolls with fennel seeds

13 April, 2012

Marbled Loaf Cake

Marbled Loaf Cake

My favourite cake ever. I've made it so many times in my life that I don't even remember how many. But after all these years, I decided to try a slighly different recipe with total satisfaction, I must say.
Usually, this cake is either greasy, because loaded with butter, or too dry. This time, however, I found a perfectly balanced recipe, that I don't think I'll be letting it go.
And all the flavoring - vanilla, rum, orange, simply love it.
For me it's a perfect slice to eat with a cup of coffee or cappuccino in the morning, with an afternoon tea, or any other moment of the day.
The basic recipe I started from comes from the book Croissants e Biscotti by Luca Montersino, a famous Italian pastry chef, but I've made a few slight changes - less sugar, an extra egg yolk, and substituted part of the flour in the recipe with potato starch, as well as orange oil instead of lemon oil, 'cause that's what I had.
I only wish I had at least a slice in front of me now, on this ugly rainy day, with a nice cup of tea to warm me up, but after the last electricity bill, I promised myself to use the oven less, at least on weekdays. But it's Saturday tomorrow, isn't it? And one reason more to look forward to weekends   ^__^
Enjoy your weekend!


Marbled Loaf Cake


Marbled Loaf Cake


* 225 g butter
* 200 g powdered sugar
* 1 teaspoon of honey
* 4 whole eggs
* 1 egg yolk
* 200 g flour
* 50 g potato starch
* 1 teaspoon baking powder
* 20 ml rum
* 1 vanilla bean
* + 15 g unsweetened cocoa powder
* 1 teaspoon milk
* 5 drops of essential orange oil (or 1 teaspoon finely grated orange zest)

Cut the butter into small pieces and let it soften at room temperature.
Put it in the bowl of your stand mixer and start beating it with a wisk attachment until light and fluffy.
Add the powdered sugar, the honey and the scraped seeds of the vanilla bean. Continue mixing until well incorporated and creamy.
Mix the eggs and the egg yolk in a small bowl just lightly breaking them with a fork. Add the eggs to the butter and sugar mixture in a thin streak mixing continuosly. Continu beating the batter for a couple minutes.
Mix and sift together the flower, the potato starch and the baking powder.
Mix them into the batter using a hand whisk or a wooden spoon with scraping up and down movements.
In the end, add the rum.
Take 250 g of the batter and mix in the cocoa, the milk and the orange oil or grated orange zest.
Preapare a 25x11 cm loaf pan - grease it and flour, or line with a piece of baking paper.
Fill it with the cake batter alternating the light and the dark one. I normally start with an uneven layer of the light batter covering the whole bottom of the pan, and then top it with spoonfulls of the dark batter, covering it with the light one again - during the baking the two mixtures will combine alone creating thus the marbled effect.
Put the cake in the oven preheated to 220°C. After the first 6-7 minutes, lower the heat to 160°C and bake for 40-45 minutes or until a wooden stick inserted in the center of the cake comes out clean.
Remove the cake from the pan and let it cool on a cooling racck.




Marbled Loaf Cake

La ricetta base viene dal libro di Luca Montersino, Croissant e biscotti,  con qualche modifica da parte mia - ho messo meno zucchero, ho aggiunto un pochino di miele e un tuorlo in più e ho sostituito 50 g di farina con la fecola di patate.


Plumcake marmorizzato



* 225 g di burro
* 200 g di zucchero a velo
* 1 cucchiaino di miele
* 4 uova medie (uso sempre le uova biologiche)
* 1 tuorlo
* 200 g di farina "00"
* 50 g fecola di patate
* 1 cucchiaino di lievito in polvere per dolci
* 20 ml rum
* 1 baccello di vaniglia
* + 15 g di cacao amaro
* 1 cucchiaino di latte
* 5 gocce di olio essenziale alimentare di arancia (oppure 1 cucchiaino di scorza grattugiata di arancia)



Tagliate il burro a pezzettini e lasciatelo ammorbidire a temperatura ambiente. Montate il burro ammorbidito con le fruste elettriche finché chiaro e spumoso. Unite lo zucchero a velo, i semi di vaniglia e il miele continuando a montare.
Versate a filo le uova sbattute leggermente con una forchetta insieme al tuorlo sbattendo il tutto ancora per qualche minuto.
Mescolate e setacciate la farina con il lievito e unitela al composto di burro e uova mescolando a mano con una frusta o un cucchiaio di legno. Alla fine aggiungete il rum.
Prelevate 250 g di composto e aggiungetevi il cacao, il latte e l'olio essenziale di arancia o la scorza grattugiata.
Versate i due composti (chiaro e scuro) in uno stampo da plumcake (25x11 cm) alternandoli - io procedo così: metto uno strato irregolare di composto chiaro e poi metto a cucchiaiate quello scuro, sopra altro chiaro e così fino ad esaurire le due masse - in cottura, lievitando le due masse si mescolano e creano un effetto marmorizzato.
Infornate il dolce nel forno già riscaldato a 220°C. Dopo i primi 6-7 minuti, abbassate la temperatura a 160°C e procedete per circa 40-45 minuti o finché uno stecchino di legno infilato al centro non esce asciutto.
Togliete il dolce dallo stampo e lasciatelo raffreddare su una gratella.

Marbled Loaf Cake


Mramorni kolač


* 225 g maslaca
* 200 g šećera u prahu
* 1 žličica meda
* 4 jaja
* 1 žumanjak
* 200 g brašna
* 50 g škrobnog brašna (gustina)
* 1 žličica praška za pecivo
* 20 ml ruma
* 1 mahuna vanilije
* + 15 g gorkog kakaa
* 1 žličica mlijeka
* 5 kapi esencijalnog ulja naranče (ili 1 žličica naribane korice naranče)


Narežite maslac na kockice i ostavite ga da odmekne na sobnoj temperaturi (ili ako vam se žuri, zagrijavajte ga u mikrovalnoj na 350-500 W, u intervalima od 5 sekundi, svaki put promiješajte, tako da se maslac ravnomjerno zagrije i omekša bez da se otopi).
Mutite omekšali maslac mikserom dok ne postane svijetao.
Dodajte šećer u prahu, med i nastrugane sjemenke vanilije.
Umutite dobro mikserom da dobijete kremastu smjesu.
Jaja i žumanjak lagano razmutite vilicom pa ih dodajite u mlazu maslacu i dalje muteći. Nastavite mutiti par minuta (smjesa će vam vjerojatno izgledati kao da se jaja i maslac ne žele povezati, bez brige).
Prosijte skupa obje vrste brašna i prašak za pecivo.
Dodajte smjesu brašna u tijesto i izmiješajte ručno, pjenjačom ili drvenom žlicom pokretima od gore prema dolje.
Na kraju umiješajte rum.
Od ukupne smjese odvojite 250 g i u njega dodajte kakao, mlijeko i esencijalno ulje naranče ili naribanu koricu naranče. Izmiješajte pjenjačom ili drvenom žlicom da se smjesa lijepo sjedini.
U namašten i pobrašnjen duguljasti kalup (ili obložen papirom za pečenje), 25x11 cm, stavljajte naizmjenično svijetlu i tamnu smjesu da dobijete mramorni uzorak.
Staviti peći kolač u pećnicu zagrijanu na 220°C.
Nakon 6-7 minuta, smanjite temperaturu na 160°C i pecite dalje oko 40-45 minuta ili dok drveni štapić uboden u sredinu ne izađe suh.
Izvadite kolač iz kalupa i ostavite ga da se ohladi na rešetki.

Marbled Loaf Cake

11 April, 2012

Jamie's Grilled Asparagus

Grilled asparagus with lemon, olive oil and Parmigiano cheese

This has been the coldest Easter weekend as I remember it. Far too cold for my taste considering it's spring and that only one week before we had summer temperatures.
But at least the food on my table reflects this beautiful season. Finally, asparagus are here again, and I couldn't wait to taste them in some old, well tried recipes as well as some new ones, like an Easter pie with asparagus and ricotta - it was so delicious.
This dish, Jamie's Grilled asparagus, has been a guest at my house for the past two years. I just love them - quick to prepare, delicious alone, with an egg or as a side dish with meat. I find them totally irresistible and incredibly tasty.

Grilled asparagus with lemon, olive oil and Parmigiano cheese

Grilled Asparagus with Olive oil, Lemon and Parmigiano
(by Jamie Oliver, from Jamie at Home)

* asparagus
 * lemon juice
 * extra virgin olive oil
 * Parmigiano Reggiano 
 * salt, pepper

Wash the asparagus, snip off the woody ends, and dry them.
Heat a large grilling pan and grill the asparagus on all sides until nicely marked. When they're ready distribute them on plates, dress them with a good squeeze of lemon juice and drizzle generously with good quality extra virgin olive oil. Season with salt and freshly ground pepper. Add some grated or shaved Parmigiano cheese on top.




Grilled asparagus with lemon, olive oil and Parmigiano cheese

Asparagi grigliati con limone, olio d'oliva e scaglie di parmigiano
(dal libro La mia cucina naturale di Jamie Oliver)


* asparagi
 * limone
 * olio extra vergine d'oliva
 * Parmigiano Reggiano 
 * sale, pepe


Lavate gli asparagi, tagliate via la parte legnosa e asciugateli.
Scaldate bene una piastra e grigliate gli asparagi da tutte le parti finché avranno dei segni di griglia.
Appena sono pronti distribuiteli nei piatti e spruzzateli con succo di limone e abbondante olio extravergine d'oliva. Conditeli con sale e pepe. Grattugiateci sopra del parmigiano oppure riducetelo in scaglie usando un pelapatate.



Grilled asparagus with lemon, olive oil and Parmigiano cheese

Grilane šparoge s maslinovim uljem, limunom i Parmigianom
(iz knjige Jamieja Olivera, At home with Jamie)


 * šparoge 
 * limun
 * ekstra djevičansko maslinovo ulje
 * Parmigiano Reggiano (parmezan)
 * sol, papar


 Šparoge operite, otkinite im donji drvenasti dio i posušite ih. Dobro zagrijte gril tavu i na njoj ispecite šparoge sa svih strana dok ne dobiju oznake grila. Rasporedite ih u tanjure, pospite obilno svježe iscijeđenim limunovim sokom i s još više dobrog maslinovog ulja. Posolite, popaprite i upotpunite krupno naribanim parmezanom (ili ga nožićem za povrće narežite na listiće).

Grilled asparagus with lemon, olive oil and Parmigiano cheese

06 April, 2012

Chocolate crostata with pears and amaretti


Chocolate crostata with pears and amaretti

When a dessert I make is labeled as "special", "delicious", "THE cake to be made over and over again" by noone else but my husband, then it certainly deserves to be shared here on my blog. He doesn't usually have big words for desserts simply because he has a tooth rather for savoury stuff than for sweets. But I guess I touched his one week sweet point - chocolate. And who wouldn't fall on his knees in front of a delicious slice of crostata like this, even while dieting? (^__^  a little devil on my shoulder is laughing hard now).
Since he asked me to prepare one to take to his office today, and since I know he'll have a little difficulty explaining how it is made and distinguishing between a cake and a crostata, between the dough and the filling, although I tried explaining it, here's a recipe to make things easier for him.

I hope you'll give it a try as well, because it's really worth it. A delicious, crunchy shell filled with chocolate and amaretti that melt while baking into a soft cream and topped with pears. And if you don't like amaretti, don't worry at all, you won't even know they are in there, but yet they'll give it a real kick.

Wish you a Happy Easter!

Chocolate crostata with pears and amaretti

Chocolate crostata with pears and amaretti

Dough:
* 160 g Philadelphia Milka cream cheese
* 160 g flour
* 80 g softened butter


Filling:
* 2 pears
* 10-12 amaretti cookies
* 75 g dark chocolate
* 1-2 TBspoons of jam (pear, peach or other)

Put the sifted flour into a bowl. Add the flaked softened butter and Milka Philadelphia at room temperature. Start mixing with a fork and then quickly bring everything together with your hands.
Wrap the dough in a piece of plastic wrap and let rest in the fridge at least 1 hour (it will keep well overnight or even for a couple days).
For the filling, roughly crumble the amaretti cookies into a small bowl. Add the finely chopped chocolate and enough jam or marmelade of your choice to get a slightly moist mixture.
Roll the dough out very thin (about 3 mm) into a circle on a piece of baking papir.
Put the filling evenly on top of the dough leaving an empty 3-4 cm edge.
Slice or dice the pears and arrange them on top of the filling (you may also mix the diced pears directly into to the chocolate and amaretti mixture).
Fold the empty edge of the dough over the filling.

                                  Chocolate crostata with pears and amaretti          Chocolate crostata with pears and amaretti

Transfer the crostata together with the baking paper onto a baking sheet and bake in an oven preheated to 180°C for about 30 minutes.
Sprinkle with powdered sugar before serving.



Chocolate crostata with pears and amaretti

Crostata al cioccolato, pere e amaretti


Frolla:
* 160 g formaggio Philadelphia Milka
* 160 g farina "00"
* 80 g burro ammorbidito


Ripieno:
* 2 pere abate
* 10-12 amaretti
* 75 g cioccolato fondente
* 1-2 cucchiai di marmellata (di pere, limone, pesche, ecc.)


Per la pasta, mettete la farina in una ciotola. Aggiungete il burro ammorbidito tagliato a pezzettini e il formaggio Philadelphia Milka a temperatura ambiente. Cominciate a mescolare il tutto con una forchetta e poi impastate velocemente con le mani per ottenere una pasta morbida e omogenea.
Avvolgetela con la pellicola alimentare e lasciate in frigo almeno 1 ora (anche tutta la notte o per un paio di giorni).
Per il ripieno, sbriciolate grossolanamente gli amaretti, unite il cioccolato sminuzzato finemente e un paio di cucchiai di marmellata a vostra scelta, giusto quanto serve per avere un ripieno leggermente umido.
Stendete la pasta con un mattarello sopra un foglio di carta da forno formando un disco sottile (circa 3 mm).
Distribuite il ripieno al centro in uno strato uniforme lasciando il bordo di circa 3-4 cm libero.
Distribuite le pere tagliate a fettine o a dadini sopra il ripieno (potete anche unire i dadini di pera direttamente nel ripieno). Ripiegate il bordo della pasta sopra il ripieno.
Trasferite la crostata insieme al foglio di carta di forno su una placca da forno e cuocetela nel forno già riscaldato a 180°C per circa 30 minuti.
Prima di servire cospargetela con lo zucchero a velo.



Chocolate crostata with pears and amaretti

Čokoladna crostata s kruškama i amarettima


Tijesto:
* 160 g  krem sira Philadelphia Milka
* 160 g mekog brašna
* 80 g omekšalog maslaca


Nadjev:
* 2 kruške
* 10-12 amaretta (keksića)
* 75 g tamne čokolade
* 1-2 žlice pekmeza po želji (od kruške, breskve, limuna, itd.)


Za tijesto, stavite brašno u zdjelu, dodajte na komadiće narezan omekšali maslac i sir sobne temperature. Počnite miješati vilicom, a zatim kratko izmijesite rukama da dobijete glatko i mekano tijesto. Omotajte ga prozirnom folijom i stavite u hladnjak na barem 1 sat (ili preko noći, pa čak i par dana).
Za nadjev, namrvite grubo rukama amarette. Dodajte im sitno nasjeckanu čokoladu i pekmez, koliko je potrebno da dobijete pomalo vlažnu, povezanu smjesu.
Tijesto razvaljajte tanko (oko 3 mm) u krug, na komadu papira za pečenje.
Rasporedite nadjev preko tijesta, ali tako da ostavite slobodan rub od 3-4 cm.
Kruške narežite na ploške ili kockice i rasporedite ih preko nadjeva (kockice možete umiješati izravno u nadjev od amaretta i čokolade).
Preklopite slobodan rub tijesta preko nadjeva.
Premjestite crostatu zajedno s papirom na pleh za pečenje i stavite peći u pećnicu prethodno zagrijanu na 180°C oko 30 minuta.
Ohlađenu crostatu po želji pospite šećerom u prahu.


P.s. količine navedene u nadjevu su okvirne, po želji možete staviti malo više amaretta i čokolade za bogatiji nadjev.  Tijesto također možete podijeliti na dva dijela i napraviti dvije manje crostate.


Chocolate crostata with pears and amaretti