{"id":4237,"date":"2026-07-26T14:49:26","date_gmt":"2026-07-26T14:49:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-manistra-na-pome\/"},"modified":"2026-07-26T14:49:26","modified_gmt":"2026-07-26T14:49:26","slug":"dalmatinska-manistra-na-pome","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-manistra-na-pome\/","title":{"rendered":"Dalmatinska manistra na pome"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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.gj-hero{display:none}#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-title{font-size:24pt}#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-facts,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-nutri-row,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-ing-grid,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-info-grid,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-fact,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-nutri-row>div,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-ing-group,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-info-card,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-steps>li,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-pull,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-rail,#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-close{break-inside:avoid;box-shadow:none}#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-rail *{color:#111!important}#recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Testenina sa paradajzom \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\"><span class=\"gj-title-main\"><b>Dalmatinska manistra na pome<\/b> sa sporim sosom<\/span><span class=\"gj-title-accent gj-serif\">od zrelog paradajza i maslinovog ulja<\/span><\/h2>\n    <p class=\"gj-sub\">Dugo kr\u010dkan paradajz, maslinovo ulje, luk i beli luk obavijaju testeninu u sjajnom sosu koji se zavr\u0161ava skrobnom vodom i sve\u017eim per\u0161unom.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo od testenine<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Kr\u010dkanje i kuvanje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Lako<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Odmor<\/dt><dd>Nije potrebno<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>55 min<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 550 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Pasta-with-Tomato-Sauce-3.webp\" alt=\"\u0160iroki kadar \u0161pageta u paradajz sosu sa komadima poma i podignutom vilju\u0161kom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Manistra na pome sa vidljivim komadima paradajza i sosom vezanim za svaku nit testenine.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Zreo paradajz, spora redukcija i prava zavr\u0161nica<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Manistra na pome je primer jela \u010dija jednostavnost zavisi od zrelosti namirnica i discipline u \u0161erpi. Naziv povezuje dalmatinsku re\u010d za testeninu sa pomama, paradajzom koji leti postaje osnova brzih i sporih umaka. U ovoj verziji sos nije samo kratko zagrejan pire. Paradajz se kuva dovoljno dugo da izgubi sirovu vodenastost, luk se prethodno omek\u0161ava bez tamnjenja, a maslinovo ulje se raspore\u0111uje kroz celu masu. Rezultat ostaje svetao i sve\u017e, ali ima gustinu koja se zadr\u017eava na svakoj niti testenine.<\/p><blockquote class=\"gj-pull\">Sos je spreman kada varja\u010da ostavi trag na dnu, a skrobna voda ga zatim ve\u017ee za testeninu umesto za tanjir.<\/blockquote><p>Najbolji rezultat daju zreli \u0161ljivari ili drugi mesnati paradajzi sa manje semenki. Plodovi se kratko blan\u0161iraju, lju\u0161te i grubo seku, tako da u gotovom sosu ostanu manji meki komadi. Potpuno pasirani paradajz daje ujedna\u010den sos, ali gubi deo teksture koju fotografija i tradicionalno ku\u0107no poslu\u017eenje \u010desto imaju. Ako je paradajz izrazito voden, \u0161erpa mora da bude \u0161iroka: ve\u0107a povr\u0161ina ubrzava isparavanje bez potrebe za jakom vatrom, koja bi uhvatila \u0161e\u0107ere za dno pre nego \u0161to se sos zgusne.<\/p><p>Luk je tiha osnova, ne dominantan ukus. Se\u010de se sitno i kuva u maslinovom ulju na umerenoj temperaturi dok ne postane staklast i sladak. Beli luk dolazi kasnije, svega pola minuta pre paradajza. Njegova aroma treba da ostane jasna, ali bez gorke, prepe\u010dene note. So se dodaje u dva navrata: mali deo poma\u017ee paradajzu da pusti sok, a zavr\u0161no pode\u0161avanje dolazi tek posle redukcije, kada je stvarna koncentracija ukusa poznata. Crni biber ostaje diskretan.<\/p><p>Sos se kr\u010dka bez poklopca. U prvih deset minuta deluje rastresito i odvojeno, zatim se pulpa raspada, voda isparava, a ulje po\u010dinje da daje sjaj. Me\u0161anje nije stalno, ali dno se proverava redovno, naro\u010dito pred kraj. Gotov sos ostavlja jasan trag kada se varja\u010da povu\u010de po \u0161erpi, a te\u010dnost se ne vra\u0107a odmah u praznu liniju. To je trenutak za probu: previ\u0161e kiseline mo\u017ee da se ubla\u017ei jo\u0161 nekoliko minuta kuvanja, ne obaveznom ka\u0161ikom \u0161e\u0107era.<\/p><\/div><div class=\"gj-copy-col\"><p>Testenina se kuva u obilju dobro posoljene vode do pune \u010dvrstine, minut kra\u0107e od vremena navedenog na pakovanju. Pre ce\u0111enja odvaja se \u0161olja skrobne vode. Vla\u017ena testenina prelazi direktno u sos, gde se energi\u010dno me\u0161a i dovr\u0161ava. Skrob i maslinovo ulje tada stvaraju tanku emulziju koja povezuje paradajz sa povr\u0161inom paste. Ako se sos samo prelije preko potpuno oce\u0111ene testenine, skliznu\u0107e na dno tanjira i ostaviti gornje niti suvim.<\/p><p>Per\u0161un se dodaje nakon skidanja sa vatre, jer du\u017ee kuvanje gasi njegovu zelenu aromu. U nekim ku\u0107ama koristi se bosiljak, u drugima nema nijedne sve\u017ee biljke; obe odluke mogu da rade kada je paradajz dobar. Ovaj recept bira per\u0161un zbog \u010distog, blago travnatog zavr\u0161etka. Sir nije potreban da bi jelo imalo puno\u0107u, ali mala koli\u010dina tvrdog ov\u010djeg sira mo\u017ee da se ponudi posebno. Tako svaki tanjir zadr\u017eava ravnote\u017eu izme\u0111u slatko\u0107e paradajza, maslinovog ulja i slanosti vode u kojoj se testenina kuvala.<\/p><p>Manistra se slu\u017ei odmah, dok sos jo\u0161 sjajno obavija niti. Posle du\u017eeg stajanja testenina upija vlagu i gubi elasti\u010dnost, pa se ovo jelo ne dr\u017ei poklopljeno na \u0161poretu. Ako deo ostane za kasnije, \u010duva se odvojeno malo dodatnog sosa ili vode kako bi podgrevanje bilo ne\u017enije. Pravilno pripremljen tanjir nema vodeni prsten oko ivice: paradajz je svuda, ali nijedna nit nije preoptere\u0107ena te\u0161kim slojem.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Od olju\u0161tenog paradajza do sjajne testenine<\/p><h3 id=\"recipe-timeline-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Ritam pripreme<\/h3><\/div><p class=\"gj-rail-total\">Aktivno: 20 min \u00b7 Kuvanje: 35 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Paradajz se blan\u0161ira, lju\u0161ti i grubo se\u010de.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT10M\">0:10<\/time><span>Luk omek\u0161ava u ulju, zatim se dodaju beli luk i pome.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Testenina se kuva dok se sos redukuje u \u0161irokoj \u0161erpi.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT50M\">0:50<\/time><span>Pasta se zavr\u0161ava u sosu sa skrobnom vodom i per\u0161unom.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Zreli paradajz se kratko blan\u0161ira, olju\u0161ti i grubo ise\u010de, pa ulazi u osnovu od polako omek\u0161anog luka, belog luka i maslinovog ulja. Sos se kr\u010dka bez poklopca dok vi\u0161ak vode ne ispari, pulpa se ne raspadne i varja\u010da ne ostavi jasan trag na dnu \u0161erpe. Testenina se kuva minut kra\u0107e od uputstva, a deo skrobne vode se \u010duva. Vla\u017ena pasta se zatim dovr\u0161ava direktno u paradajzu, uz postepeno dodavanje vode, sve dok sos ne postane sjajan i ravnomerno se ve\u017ee za niti. Sve\u017e per\u0161un ulazi van vatre. \u010cetiri porcije slu\u017ee se odmah, bez vodenog prstena i bez te\u0161kog sloja sosa na dnu tanjira.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Sastojci<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\"><h4 id=\"recipe-ingredients-1-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Za sos od poma<\/h4><ul><li><strong>1 kg zrelog mesnatog paradajza<\/strong><\/li><li><strong>60 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li><li><strong>180 g crnog luka, veoma sitno se\u010denog<\/strong><\/li><li><strong>3 \u010dena belog luka, sitno se\u010dena<\/strong><\/li><li><strong>7 g fine morske soli<\/strong><\/li><li><strong>1 g sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\"><h4 id=\"recipe-ingredients-2-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Za testeninu i zavr\u0161etak<\/h4><ul><li><strong>400 g \u0161pageta ili druge duge testenine<\/strong><\/li><li><strong>20 g sve\u017eeg per\u0161una, sitno se\u010denog<\/strong><\/li><li><strong>150 ml skrobne vode od kuvanja testenine<\/strong><em>Odvojiti neposredno pre ce\u0111enja; koristi se samo koliko je potrebno.<\/em><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Alergeni i bezbednost.<\/strong> Recept sadr\u017ei gluten. Za bezglutensku verziju koristi se sertifikovana testenina i posebno \u010disto posu\u0111e; vreme kuvanja prati se prema pakovanju jer se tekstura razlikuje.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Priprema, korak po korak<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Paradajz i aromati\u010dna osnova<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Olju\u0161tite paradajz<\/p><p class=\"gj-step-x\">Na dnu svakog paradajza napravite plitak krst, uronite ga 30\u201345 sekundi u klju\u010dalu vodu, zatim prebacite u hladnu vodu. Skinite ko\u017eicu, uklonite tvrdi deo peteljke i pulpu grubo isecite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte maslinovo ulje na umerenoj vatri. Dodajte luk i 2 g soli, pa kuvajte 8\u201310 minuta dok ne postane potpuno mekan i staklast, bez tamnih ivica.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte beli luk i pome<\/p><p class=\"gj-step-x\">Ume\u0161ajte beli luk i kuvajte 30 sekundi. Dodajte ise\u010den paradajz, preostalu so i crni biber, pa dovedite do blagih mehuri\u0107a.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Redukcija i testenina<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Redukujte sos<\/p><p class=\"gj-step-x\">Sos kr\u010dkajte nepoklopljen 25\u201330 minuta, uz povremeno me\u0161anje i gnje\u010denje ve\u0107ih komada. Spreman je kada varja\u010da ostavi trag na dnu, a povr\u0161ina dobije ujedna\u010den sjaj.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte testeninu<\/p><p class=\"gj-step-x\">U velikoj \u0161erpi dobro posoljene vode kuvajte testeninu minut kra\u0107e od donje preporuke proizvo\u0111a\u010da. Pre ce\u0111enja odvojite 150 ml skrobne vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovr\u0161ite pastu u sosu<\/p><p class=\"gj-step-x\">Vla\u017enu testeninu prebacite u sos i me\u0161ajte 1\u20132 minuta na srednjoj vatri. Dodajte skrobnu vodu po 30 ml, samo dok sos ne obavije svaku nit bez razre\u0111ivanja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte per\u0161un i servirajte<\/p><p class=\"gj-step-x\">Sklonite \u0161erpu sa vatre, ume\u0161ajte per\u0161un i odmah rasporedite testeninu u zagrejane tanjire. Na povr\u0161ini ne treba da ostane odvojeno ulje ni vodena te\u010dnost.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3><\/div>\n    <div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Manistra se slu\u017ei odmah u plitkim, zagrejanim tanjirima. Uz nju odgovaraju jednostavna zelena salata i hleb sa hrskavom korom; tvrdi ov\u010dji sir mo\u017ee da se ponudi posebno, bez obaveznog posipanja svake porcije.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cuvanje i ponovno zagrevanje<\/h4><p>Gotova testenina \u010duva se u fri\u017eideru do 2 dana. Podgreva se u \u0161irokoj \u0161erpi sa 30\u201350 ml vode po porciji, do ravnomernog isparavanja i pune toplote. Sos bez testenine mo\u017ee da se zamrzne do 3 meseca.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Polovina sve\u017eeg paradajza mo\u017ee da se zameni kvalitetnim celim pelatom kada zreli plodovi nisu dostupni.<\/li><li>Sve\u017e bosiljak mo\u017ee da zameni per\u0161un, ali se tako\u0111e dodaje tek posle skidanja sa vatre.<\/li><li>Za blagu pikantnost u ulje se dodaje pola suve ljute papri\u010dice i uklanja pre serviranja.<\/li><li>Kratka testenina mo\u017ee da zameni \u0161pagete, uz ne\u0161to manje skrobne vode zbog ve\u0107e povr\u0161ine.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>\u0160iroka \u0161erpa redukuje paradajz ravnomernije od dubokog uskog lonca.<\/li><li>Testenina se ne ispira posle kuvanja, jer je povr\u0161inski skrob potreban za vezivanje sosa.<\/li><li>Skrobna voda dodaje se postepeno; previ\u0161e odjednom vra\u0107a sos u vodenastu fazu.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Velika \u0161erpa za testeninu<\/li><li>\u0160iroka \u0161erpa ili duboki tiganj za sos<\/li><li>Hvataljka za testeninu<\/li><li>O\u0161tar no\u017e i daska<\/li><li>Kutla\u010da ili merna \u0161olja za skrobnu vodu<\/li><\/ul><\/section><\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-sr-latn-hr-dalmatian-pasta-with-tomato-sauce\">Nutritivne vrednosti po porciji<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 550 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 85 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 620 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (oko 430 g). <strong>Klju\u010dni alergeni:<\/strong> gluten. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, stepena oce\u0111ivanja ili upijanja i ta\u010dne veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p><p class=\"gj-close-quote\">Paradajz koji je izgubio vodu, ali nije izgubio sve\u017einu, i testenina koja nosi sos na svakoj niti.<\/p><p class=\"gj-close-copy\">Ovo jelo ne zavisi od dugog spiska za\u010dina. 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