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RECEPT DANA Jelo koje nikad ne dosadi: Imamo recept za klasičnu, ali i za vegetarijansku carbonaru

Kremoznost po kojoj je poznata prava carbonara, na čuđenje mnogih, ne dolazi od vrhnja nego iz emulzije žumanjaka, sira, masnoće iz guancialea i škrobne vode od kuhanja tjestenine


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