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Endrina pripremila najbolju carbonaru, a Josip dobio crnu pregaču i ulogu izazivača

Najvažniji elementi za izradu carbobare su jasni: jaja se ne smiju prekuhati, tjestenina mora biti svježe pripremljena i dovoljno tanka, slanina ne smije biti prepečena, a papar i balans umaka predstavljaju ključ okusa. Natjecatelji su na raspolaganju imali 45 minuta, što je nekima bilo i previše, a drugima taman


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