{"id":2863,"date":"2020-04-12T21:41:53","date_gmt":"2020-04-12T21:41:53","guid":{"rendered":"http:\/\/stariimotski.com\/?p=2863"},"modified":"2025-03-02T21:43:01","modified_gmt":"2025-03-02T21:43:01","slug":"focaccie-di-pasqua","status":"publish","type":"post","link":"https:\/\/stari-imotski.com\/?p=2863","title":{"rendered":"Focaccie di Pasqua"},"content":{"rendered":"<p><a href=\"http:\/\/stariimotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia2.png\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-2864\" src=\"http:\/\/stariimotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia2-300x213.png\" alt=\"Uskrsnja foccacia2\" width=\"300\" height=\"213\" srcset=\"https:\/\/stari-imotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia2-300x213.png 300w, https:\/\/stari-imotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia2.png 803w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a> <a href=\"http:\/\/stariimotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia1.png\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-2865\" src=\"http:\/\/stariimotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia1-300x94.png\" alt=\"Uskrsnja foccacia1\" width=\"300\" height=\"94\" srcset=\"https:\/\/stari-imotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia1-300x94.png 300w, https:\/\/stari-imotski.com\/wp-content\/uploads\/2020\/04\/Uskrsnja-foccacia1.png 801w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Stari recept za uskrsnu poga\u010du, focacciu iz bilje\u017enice recepata imotske ku\u0107e Colombani koje je zapisivao Marketo Colombani (1887.) te njegove sestre po\u010detkom 20. stolje\u0107a. Focaccie di Pasqua porijeklom su iz Venecije gdje se i danas tradicionalno pripremaju. Uskrsna poga\u010da koja nas nostalgi\u010dno vra\u0107a u neka pro\u0161la vremena radila se gotovo dva dana u raznim oblicima pa tako<span class=\"text_exposed_show\"> i u obliku golubice, colombe.<br \/>\nFocaccie di Pasqua<\/span><\/p>\n<p>2 1\/4 litri di farina, 6 dec lievito, il cucchiai di burro liquefatto, 12 cucchiai zucchero. raschiatura di limone, un po di uva, un po di sale (una ventina di mandorle pelate i tagliate come pignoli) e occorrente latte. Sette uova delle quali si levano quattro chiare a parte, battute a neve. Al dopo pranzo si fa un piccolo lievito con un po di farina ed un pozzico di zucchero ed un po di latte tanto da formare un panettino e si lascia lievitare. Sino alla sera si imparta tutto, aggiungendo anchi la neve, le uova, burro e latte si sbatte bene sino che si formiano le vesciche poi si lasci lievitare sino la mattina, e poi in fine si formano le focaccie.<\/p>\n<p>Uskrsne poga\u010de<\/p>\n<p>2 1\/4 kg bra\u0161na, 6 dec kvasca, \u017elica rastopljenog maslaca, 12 \u017elica \u0161e\u0107era, nastrugane limunove korice, malo soli (dvadesetak oguljenih i narezanih badema kao pinjoli) i mlijeka koliko treba. Sedam jaja od kojih se odvoje \u010detiri bjeljanka koji se utuku u snijeg. Poslije ru\u010dka napravi se kvas sa prstohvat \u0161e\u0107era i malo mlijeka toliko da se napravi mala bublica koja se ostavi dizati do ve\u010deri. Uve\u010der se zamijesi sve zajedno dodaju\u0107i snijeg, jaja, maslo i mlijeko te se dobro mije\u0161a dok se ne pojave mjehuri i ostavi se dizati do jutra, a zatim se kona\u010dno ujutro formiraju poga\u010de.<\/p>\n<p>Bilje\u017enica recepata u privatnom arhivu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stari recept za uskrsnu poga\u010du, focacciu iz bilje\u017enice recepata imotske ku\u0107e Colombani koje je zapisivao Marketo Colombani (1887.) te njegove sestre po\u010detkom 20. stolje\u0107a. Focaccie di Pasqua porijeklom su iz Venecije gdje se i danas tradicionalno pripremaju. Uskrsna poga\u010da koja nas nostalgi\u010dno vra\u0107a u neka pro\u0161la vremena radila se gotovo dva dana u raznim oblicima [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2864,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[24],"tags":[],"_links":{"self":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2863"}],"collection":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2863"}],"version-history":[{"count":3,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2863\/revisions"}],"predecessor-version":[{"id":4315,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2863\/revisions\/4315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/media\/2864"}],"wp:attachment":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}