Pohani kruh - French toast - Pane fritto

Za doručak mi je najbolji, onako svježe prženi s pjenicom ulja po korici…a kad prsti ostanu masni i ušećereni, moraju se polizati, moraju!

Pohani kruh, supice, prženice, svaki kraj ima svoje ime, mi smo ga zvali jednostavno pohani kruh.

Svaka zemlja pak ima svoje ime, svi ga pripremaju na sličan ali jedinstveni način. Skoro svi, jer neki se ipak čude kako stari kruh može “doći k sebi” i postati prava delicija.

Netko najprije kruh umače u mlijeko, netko mlijeko uopće ne koristi. Ja najviše volim kad se jaja i mlijeko skupa smute, pa nda kriške kruha jednolično upiju smjesu, lijepo se napušu dok se peku i postanu mekane kao kolač.

Kad od doručka (zabunom) ostane koja kriška, onda je osiguran i desert za ručak ili za večeru, ako ga do večere netko krišom ne pojede kad osjeti prazninu u stomaku. Taj netko nije tako kompliciran kao ja, pa ga jede i hladnog. Ja ipak više volim kad mi on malo “dođe k sebi”, pa ga obavezno podgijem, jer mi tako više paše!

Chestnut bread - Pane di castagne - Kruh od kestena

Walking in the forest is so therapeutic for my soul, it removes the melancholy of these autumn days. It's a joy to breathe fresh and moist air. The scent of musk and mushrooms is so sweet and pleasant and the rustle of leafs and branches under my foots is the only sound I can hear around. The slowly movemente of trees is just a reaction to air fluctuation, but it's so soft and subtle.

I love my "new" forest, I always need to have the forest close to me. In this place I find the peace of mind. It's amazing how similar my Italian and my Croatian forests are. Same trees, same humus, same scent, same fruits....chestnuts, rosehips and plenty of mushrums under bronzed leafs.

Another thing I find so therapeutic is keading the bread, touching the warm dough and smelling  the warm perfume of the fresh baked bread. And while I was walking in the forest harvesting chestnuts, I was thinking about this bread, rustic bread made of these sweet fruits. And I couldn't wait long before making it. And it was really good and tasty. I almost didn't have time for taking pictures of it, because autumn afternoons (especially weekends!) are often dark and grey. But the real excuse is, that we broake it and eat it still smoking hot!