Torta di patate bosniaca (Krompiruša)
Krompiruša Pronuncia: krom-PEE-roo-shah
La krompiruša è una amata torta bosniaca arrotolata, preparata con sottili fogli di pasta avvolti intorno a un ripieno saporito di patate a dadini, cipolla e peperone. È un piatto familiare di tutti i giorni in tutta la Bosnia ed Erzegovina, consumato a pranzo o cena e spesso servito con yogurt. Gli strati cuociono croccanti e dorati ai bordi, mentre il ripieno rimane tenero e delicatamente dolce grazie alle cipolle. Ingredienti semplici e una forma a spirale soddisfacente la rendono un pilastro della pasticceria casalinga bosniaca.
Torta di patate bosniaca (Krompiruša)
Krompiruša
Pronunciato krom-PEE-roo-shah
- Porzioni
- 4
- Prep
- 25 min
- Cottura
- 50 min
- Totale
- 1 h 15 min
- Livello
- Medio
Anche senza frutta a guscio e senza uova.
Allergeni: contiene glutine. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Filling
Pastry
Preparazione
Heat the oven to 375°F (190°C). Grease a 10-inch (25 cm) round baking pan with a little oil.
In a large bowl, mix the potatoes, onions, bell pepper, 3 tbsp (45 ml) oil, salt, black pepper and paprika until evenly coated.
Lay 3 phyllo sheets on the work surface, brushing each lightly with oil as you stack them. Keep the remaining sheets covered with a damp towel so they do not dry out.
Spread one quarter of the potato filling along one long edge of the stacked sheets in a 2-inch (5 cm) strip, leaving a 1-inch (2.5 cm) border. Roll the sheets into a tight log, then coil the log into a spiral and place it in the pan.
Repeat with the remaining phyllo and filling to make 4 coils, fitting them snugly in the pan. Brush the tops generously with oil.
Bake for 45-50 minutes, until the pastry is deep golden and crisp and a knife inserted into the center meets tender potato. If the top browns too quickly, cover loosely with foil.
Let the pie rest for 10 minutes, then cut into wedges and serve warm.
Varianti regionali
Some home cooks add a handful of crumbled feta or grated cheese to the potato filling, while others brush the pastry with a mixture of oil and water for a slightly softer crust.
Note del cuoco
- Keep unused phyllo covered with a damp towel; it dries out quickly and becomes brittle.
- Dice the potatoes no larger than 1/4 inch (5 mm) so they cook through by the time the pastry is golden.
- For a crisper top, brush the coiled pie generously with oil and leave it uncovered for the final 15 minutes of baking.
Servire con
Plain yogurt or a cold yogurt drink, plus a simple tomato salad.
Preparazione in anticipo e conservazione
Bake up to 1 day ahead; cool completely, cover and refrigerate. Reheat at 350°F (175°C) for 15-20 minutes, until hot and crisp.
