Torta de Batata Bósnia (Krompiruša)
Krompiruša Diga: krom-PEE-roo-shah
Krompiruša é uma amada torta bósnia enrolada, feita de folhas finas de massa envolvidas ao redor de um recheio salgado de batata em cubos, cebola e pimentão. É um prato familiar do dia a dia em toda a Bósnia e Herzegovina, comido no almoço ou no jantar e frequentemente servido com iogurte. As camadas assam crocantes e douradas nas bordas, enquanto o recheio fica macio e levemente doce graças às cebolas. Ingredientes simples e um formato de espiral satisfatório fazem dela um item básico da confeitaria caseira bósnia.
Torta de Batata Bósnia (Krompiruša)
Krompiruša
Pronúncia krom-PEE-roo-shah
- Rende
- 4
- Prep
- 25 min
- Cozimento
- 50 min
- Total
- 1 h 15 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém glúten. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Filling
Pastry
Modo de preparo
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.
Variantes regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Plain yogurt or a cold yogurt drink, plus a simple tomato salad.
Antecipe e armazenamento
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.
