{"id":3899,"date":"2026-07-27T11:50:42","date_gmt":"2026-07-27T11:50:42","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/fuzi-con-zgvacet-de-ave\/"},"modified":"2026-07-27T11:50:42","modified_gmt":"2026-07-27T11:50:42","slug":"fuzi-con-zgvacet-de-ave","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/fuzi-con-zgvacet-de-ave\/","title":{"rendered":"Fu\u017ei con \u017egvacet de ave"},"content":{"rendered":"\n<style>\n#recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta{\n  --bg:#faf8f4;--paper:#fff;--warm:#fffdf9;--ink:#171c1a;--copy:#4a5350;--muted:#69716e;\n  --line:#e4ddd2;--gold:#91600d;--gold2:#684206;--goldsoft:#f6ecd9;--night:#17211f;\n  --sage:#176744;--sagebg:#eef8f2;--blue:#245aa5;--bluebg:#eef4fc;--rose:#963d2e;--rosebg:#fbefeb;\n  --shadow:0 12px 34px rgba(42,35,25,.055);\n  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#recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-quick-nav,#recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-hero{display:none!important}\n  #recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-card,#recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-masthead,#recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-close{margin-block-end:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none;break-inside:avoid}\n  #recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-title-wrap,#recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-card-head{background:#fff!important}\n  #recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-prose{column-count:2}\n}\n<\/style>\n<section id=\"recipe-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"gj-eyebrow tsh-main-kicker\">Receta<\/p>\n      <h2 class=\"gj-title tsh-title\" id=\"recipe-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n        <span class=\"gj-title-main\"><b>Fu\u017ei con \u017egvacet de ave<\/b> hechos a mano<\/span>\n        <span class=\"gj-title-accent gj-serif\">con salsa lenta de tomate y vino<\/span>\n      <\/h2>\n      <p class=\"gj-sub tsh-lead\">Esta receta re\u00fane dos preparaciones de Istria: los fu\u017ei, peque\u00f1os tubos de pasta fresca formados al unir las puntas de rombos de masa, y el \u017egvacet de ave, un guiso espeso de pollo, cebolla, tomate y vino. La pasta se trabaja con huevo, se deja reposar y se estira fina para que conserve una mordida firme sin resultar pesada. El pollo se dora primero y despu\u00e9s se cocina lentamente hasta que pueda separarse en fibras; la salsa se reduce antes de incorporar la carne desmenuzada. Los fu\u017ei se cuecen justo antes de servir y se mezclan con parte del guiso para que sus cavidades retengan la salsa. El plato termina jugoso, concentrado y claramente definido.<\/p>\n      <ul class=\"gj-meta tsh-meta\" aria-label=\"Clasificaci\u00f3n de la receta\">\n        <li><span>Tipo<\/span><strong>Plato de pasta<\/strong><\/li>\n        <li><span>Cocina<\/span><strong>Cocina croata<\/strong><\/li>\n        <li><span>M\u00e9todo<\/span><strong>Guisado y cocci\u00f3n<\/strong><\/li>\n        <li><span>Dificultad<\/span><strong>Dificultad media<\/strong><\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fuzi-with-Poultry-Zgvacet-\u2014-Short-Rolled-Istrian-Pasta-3.webp\" alt=\"Cuenco ancho de fu\u017ei con pollo guisado en salsa rojiza, con pan, pa\u00f1o de lino y tenedor en una mesa r\u00fastica\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>En el encuadre panor\u00e1mico se distinguen los pliegues de la pasta, las fibras de pollo y la consistencia ligada del \u017egvacet.<\/figcaption>\n    <\/figure>\n    <dl class=\"gj-facts tsh-facts\" aria-label=\"Cantidad, tiempos y valor energ\u00e9tico aproximado\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>6 raciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>1 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>1 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Reposo de la masa<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo total<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 610 kcal<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n por la receta\">\n    <a href=\"#overview-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Contexto<\/a>\n    <a href=\"#ingredients-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Ingredientes<\/a>\n    <a href=\"#method-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Preparaci\u00f3n<\/a>\n    <a href=\"#practical-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Servicio y conservaci\u00f3n<\/a>\n    <a href=\"#nutrition-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Nutrici\u00f3n<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"overview-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"overview-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Pasta istriana y guiso de ave<\/p>\n      <h3 id=\"overview-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Fu\u017ei con \u017egvacet de ave con pasta firme y salsa ligada<\/h3>\n      <p class=\"tsh-head-copy\">El reposo de la masa y la reducci\u00f3n final del guiso permiten que cada tubo de pasta retenga salsa sin perder su forma.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-prose\"><p>Los fu\u017ei con \u017egvacet de ave representan una combinaci\u00f3n muy reconocible de la cocina de Istria: pasta fresca de formato corto y un guiso de cocci\u00f3n lenta que utiliza cebolla, vino y tomate como base. Los fu\u017ei se forman a partir de peque\u00f1os rombos. Dos puntas opuestas se cruzan alrededor de un mango fino y se presionan para crear tubos irregulares, abiertos en los extremos. Esa forma no es solo decorativa. Las cavidades recogen la salsa y los pliegues ofrecen zonas con distinta resistencia al morder, algo especialmente \u00fatil cuando el acompa\u00f1amiento contiene carne desmenuzada y un fondo espeso.<\/p><p>El \u017egvacet puede prepararse con distintas carnes; la versi\u00f3n con ave resulta m\u00e1s ligera que las de caza o ternera, pero necesita una cocci\u00f3n cuidadosa para no secarse. Los muslos deshuesados funcionan mejor que la pechuga porque contienen m\u00e1s tejido conjuntivo y grasa intramuscular. Se doran en piezas grandes, se cocinan lentamente en la salsa y se desmenuzan cuando est\u00e1n tiernos. La temperatura interna debe alcanzar al menos 74 \u00b0C, aunque en este guiso la se\u00f1al culinaria m\u00e1s \u00fatil llega m\u00e1s tarde: la carne debe ceder con la presi\u00f3n de un tenedor y separarse en fibras sin resistencia.<\/p><p>La cebolla desempe\u00f1a un papel estructural. Se cocina durante veinte minutos a fuego medio-bajo hasta quedar muy blanda y ligeramente dorada; no se busca una caramelizaci\u00f3n oscura, sino eliminar agua y concentrar dulzor. El concentrado de tomate se fr\u00ede brevemente para perder su sabor crudo. Despu\u00e9s entran el vino blanco y el caldo. La salsa hierve apenas, con peque\u00f1as burbujas, para que el pollo se ablande sin romperse de forma brusca. Al final, una reducci\u00f3n destapada concentra el fondo y permite que la salsa se adhiera a la pasta en lugar de quedar acuosa en el plato.<\/p><p>La pasta exige una masa firme. Tres huevos aportan color y elasticidad; una peque\u00f1a cantidad de aceite facilita el estirado, y el agua se a\u00f1ade solo si la harina lo requiere. Amasar hasta obtener una superficie lisa desarrolla el gluten. El reposo de treinta minutos relaja esa red y permite estirar sin que la l\u00e1mina se encoja. Los rombos de unos cuatro cent\u00edmetros producen fu\u017ei de tama\u00f1o equilibrado. Si son mucho mayores, el centro del pliegue queda grueso; si son muy peque\u00f1os, el formado se vuelve lento y la pasta puede secarse antes de terminar.<\/p><p>Esta versi\u00f3n est\u00e1 pensada para seis raciones y organiza el trabajo para que el guiso se cocine mientras se forma la pasta. Los fu\u017ei frescos necesitan solo tres o cuatro minutos en agua abundante con sal. Se pasan directamente a la cazuela con una parte de la salsa y un poco de agua de cocci\u00f3n, cuya f\u00e9cula ayuda a ligar. El queso curado es opcional en algunas mesas, pero aqu\u00ed se incluye en cantidad moderada y se a\u00f1ade al final. El resultado mantiene el protagonismo del \u017egvacet: salsa rojo cobriza, pollo jugoso y pasta suficientemente firme para soportar un guiso de sabor profundo. El plato admite una pausa breve antes del servicio, pero la pasta debe entrar en la salsa solo al final para conservar sus bordes y su forma.<\/p><\/div>\n      <section class=\"tsh-timeline\" aria-labelledby=\"timeline-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n        <h3 id=\"timeline-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Plan de trabajo<\/h3>\n        <ol><li><strong>Iniciar el \u017egvacet<\/strong><span>35 min<\/span><p>Dorar el pollo y cocinar la cebolla hasta que pierda agua y adquiera un tono dorado claro.<\/p><\/li><li><strong>Guisar lentamente<\/strong><span>60 min<\/span><p>Cocer con vino, caldo y tomate a hervor suave hasta que el pollo se separe con un tenedor.<\/p><\/li><li><strong>Formar los fu\u017ei<\/strong><span>45 min<\/span><p>Amasar, reposar, estirar y cerrar los rombos de pasta alrededor de un mango fino.<\/p><\/li><li><strong>Cocer y ligar<\/strong><span>10 min<\/span><p>Hervir la pasta fresca y mezclarla con la salsa reducida y un poco de agua de cocci\u00f3n.<\/p><\/li><\/ol>\n      <\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredients-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"ingredients-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Cantidades y funci\u00f3n de cada componente<\/p>\n      <h3 id=\"ingredients-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Ingredientes para 6 raciones<\/h3>\n      <p class=\"tsh-head-copy\">Las cantidades est\u00e1n ajustadas al rendimiento indicado; cada ingrediente aparece despu\u00e9s en el m\u00e9todo.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-1-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><h4 id=\"ingredients-1-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Para el \u017egvacet de ave<\/h4><ul><li><strong>800 g de muslos de pollo deshuesados y sin piel<\/strong><em>Cortados en piezas grandes.<\/em><\/li><li><strong>12 g de sal fina<\/strong><em>Dividida entre la carne, la salsa y el agua de cocci\u00f3n.<\/em><\/li><li><strong>3 g de pimienta negra molida<\/strong><em>Reci\u00e9n molida.<\/em><\/li><li><strong>40 ml de aceite de oliva<\/strong><em>Para dorar y cocinar la cebolla.<\/em><\/li><li><strong>350 g de cebolla<\/strong><em>Picada muy fina.<\/em><\/li><li><strong>3 dientes de ajo, 12 g<\/strong><em>Picados.<\/em><\/li><li><strong>30 g de concentrado de tomate<\/strong><em>Cocinado antes de a\u00f1adir l\u00edquidos.<\/em><\/li><li><strong>150 ml de vino blanco seco<\/strong><em>Sin dulzor perceptible.<\/em><\/li><li><strong>400 ml de caldo de pollo bajo en sal<\/strong><em>A\u00f1adido caliente.<\/em><\/li><li><strong>2 hojas de laurel<\/strong><em>Retiradas antes de servir.<\/em><\/li><li><strong>2 g de tomillo seco<\/strong><em>O una ramita fresca.<\/em><\/li><li><strong>15 g de perejil fresco<\/strong><em>Picado al final.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-2-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><h4 id=\"ingredients-2-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Para los fu\u017ei<\/h4><ul><li><strong>300 g de harina de trigo<\/strong><em>M\u00e1s una peque\u00f1a cantidad para estirar.<\/em><\/li><li><strong>3 huevos grandes, 150 g sin c\u00e1scara<\/strong><em>A temperatura ambiente.<\/em><\/li><li><strong>10 ml de aceite de oliva<\/strong><em>Para la masa.<\/em><\/li><li><strong>15\u201330 ml de agua<\/strong><em>Solo la necesaria para unir la masa.<\/em><\/li><li><strong>60 g de queso curado rallado<\/strong><em>Para terminar el plato.<\/em><\/li><\/ul><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"method-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"method-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 Orden de trabajo y se\u00f1ales de punto<\/p>\n      <h3 id=\"method-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Preparaci\u00f3n paso a paso<\/h3>\n      <p class=\"tsh-head-copy\">Los tiempos son orientativos; la textura, el color y la temperatura interna confirman el punto real.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage\" aria-labelledby=\"stage-1-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><div class=\"tsh-stage-head\"><h4 id=\"stage-1-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Cocinar el \u017egvacet<\/h4><span class=\"tsh-stage-time\">1 h 30 min<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Sazonar y dorar el pollo<\/strong><p>Secar el pollo, sazonarlo con la mitad de la sal y la pimienta, y dorarlo en dos tandas con 20 ml de aceite durante 6\u20138 minutos; reservar.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Ablandar la cebolla<\/strong><p>A\u00f1adir el aceite restante y cocinar la cebolla a fuego medio-bajo durante 18\u201320 minutos, removiendo, hasta que quede blanda y dorada sin quemarse.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Construir la salsa<\/strong><p>Incorporar el ajo y el concentrado de tomate durante 2 minutos, verter el vino y raspar el fondo; reducir el l\u00edquido aproximadamente a la mitad.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Guisar hasta que el pollo est\u00e9 tierno<\/strong><p>Devolver el pollo, a\u00f1adir el caldo, el laurel y el tomillo, y cocinar tapado a hervor suave durante 45\u201350 minutos, hasta superar 74 \u00b0C y separarse con un tenedor.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Desmenuzar y reducir<\/strong><p>Retirar el pollo, desmenuzarlo en fibras gruesas y reducir la salsa destapada 10\u201315 minutos; devolver la carne, ajustar la sal y a\u00f1adir el perejil.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage\" aria-labelledby=\"stage-2-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\"><div class=\"tsh-stage-head\"><h4 id=\"stage-2-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Preparar los fu\u017ei<\/h4><span class=\"tsh-stage-time\">1 h<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Amasar la pasta<\/strong><p>Mezclar la harina con los huevos y el aceite, a\u00f1adir solo el agua necesaria y amasar 8\u201310 minutos hasta obtener una masa lisa y firme.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Reposar la masa<\/strong><p>Envolver la masa y dejarla reposar 30 minutos a temperatura ambiente para que se estire sin encogerse.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cortar y formar los fu\u017ei<\/strong><p>Estirar la masa hasta 1 mm, cortar rombos de unos 4 cm y unir dos puntas opuestas alrededor de un mango fino, presionando la uni\u00f3n.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cocer y mezclar<\/strong><p>Hervir los fu\u017ei en agua con la sal restante durante 3\u20134 minutos, pasarlos a la salsa con 100 ml de agua de cocci\u00f3n y mezclar 1 minuto.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Terminar el plato<\/strong><p>Repartir los fu\u017ei con el \u017egvacet en platos calientes y a\u00f1adir el queso curado rallado justo antes de servir.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"practical-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"practical-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Servicio, conservaci\u00f3n y ajustes \u00fatiles<\/p>\n      <h3 id=\"practical-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Informaci\u00f3n pr\u00e1ctica<\/h3>\n      <p class=\"tsh-head-copy\">Las indicaciones siguientes est\u00e1n adaptadas a la textura y al m\u00e9todo de esta receta, no a una pauta gen\u00e9rica.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-practical-grid\">\n        <section class=\"tsh-practical\"><h4>C\u00f3mo servir<\/h4><p>Servir en platos hondos calientes, con suficiente salsa para cubrir la pasta sin inundarla. Un vino tinto istriano ligero o un blanco con buena acidez acompa\u00f1a el tomate y la carne sin dominar la pasta fresca.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>El \u017egvacet se conserva 3 d\u00edas refrigerado en un recipiente cerrado. Los fu\u017ei crudos pueden secarse hasta 24 horas; una vez cocidos conviene guardarlos separados de la salsa y recalentar todo hasta 74 \u00b0C.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Cuatro variaciones viables<\/h4><ol><li>Sustituir la mitad del pollo por pavo oscuro, manteniendo la misma temperatura m\u00ednima de 74 \u00b0C.<\/li><li>Preparar la pasta con 250 g de harina y 50 g de s\u00e9mola fina para una mordida algo m\u00e1s firme.<\/li><li>Usar vino tinto ligero en el guiso para un fondo m\u00e1s oscuro, reduci\u00e9ndolo bien antes del caldo.<\/li><li>Omitir el queso y terminar con 15 ml de aceite de oliva y perejil para una versi\u00f3n sin l\u00e1cteos.<\/li><\/ol><\/section>\n        <section class=\"tsh-practical\"><h4>Equipo necesario<\/h4><p>Cazuela de fondo grueso, sart\u00e9n o cazuela amplia, rodillo o m\u00e1quina de pasta, cuchillo o rueda de corte, mango fino de cuchara, olla grande y term\u00f3metro de cocina.<\/p><\/section>\n      <\/div>\n      <section class=\"tsh-tips\"><h4>Tres observaciones de cocina<\/h4><ol><li>El pollo debe dorarse en tandas; una cazuela llena libera vapor y no forma fondo tostado.<\/li><li>Los rombos de pasta deben permanecer cubiertos mientras se forman para que los bordes sigan flexibles.<\/li><li>La salsa est\u00e1 lista cuando deja un surco breve al pasar una cuchara por el fondo de la cazuela.<\/li><\/ol><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutrition-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"nutrition-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">05 \u00b7 Estimaci\u00f3n por raci\u00f3n<\/p>\n      <h3 id=\"nutrition-title-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Nutrici\u00f3n y al\u00e9rgenos<\/h3>\n      <p class=\"tsh-head-copy\">Estimaci\u00f3n aproximada calculada a partir de las cantidades completas y dividida por el rendimiento de la receta.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <p class=\"tsh-allergen\"><strong>Al\u00e9rgenos y sustituciones:<\/strong> Contiene gluten, huevo y leche por el queso. El vino se reduce durante la cocci\u00f3n, pero puede sustituirse por caldo con 10 ml de vinagre suave. La versi\u00f3n sin queso elimina el l\u00e1cteo.<\/p>\n      <dl class=\"tsh-nutrition\">\n        <div><dt>Calor\u00edas<\/dt><dd>\u2248 610 kcal<\/dd><\/div>\n        <div><dt>Carbohidratos<\/dt><dd>\u2248 56 g<\/dd><\/div>\n        <div><dt>Prote\u00ednas<\/dt><dd>\u2248 48 g<\/dd><\/div>\n        <div><dt>Grasas<\/dt><dd>\u2248 21 g<\/dd><\/div>\n        <div><dt>Fibra<\/dt><dd>\u2248 4 g<\/dd><\/div>\n        <div><dt>Sodio<\/dt><dd>\u2248 640 mg<\/dd><\/div>\n      <\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Tama\u00f1o de la raci\u00f3n:<\/strong> 1 raci\u00f3n, aproximadamente 430 g. Valores aproximados basados en referencias est\u00e1ndar; pueden variar por marcas, recorte, absorci\u00f3n y tama\u00f1o real de las porciones.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <strong>La forma de los fu\u017ei y la paciencia del \u017egvacet trabajan juntas: una recoge la salsa y la otra aporta profundidad.<\/strong>\n    <p>La pasta puede prepararse mientras el pollo se guisa, de modo que el plato no exige tres horas de trabajo continuo. Una reducci\u00f3n correcta y una cocci\u00f3n breve de los fu\u017ei bastan para unir ambas partes sin perder textura.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Fu\u017ei con \u017egvacet de ave hechos a mano con salsa lenta de tomate y vino\",\n  \"description\": \"Esta receta re\u00fane dos preparaciones de Istria: los fu\u017ei, peque\u00f1os tubos de pasta fresca formados al unir las puntas de rombos de masa, y el \u017egvacet de ave, un guiso espeso de pollo, cebolla, tomate y vino. La pasta se trabaja con huevo, se deja reposar y se estira fina para que conserve una mordida firme sin resultar pesada. El pollo se dora primero y despu\u00e9s se cocina lentamente hasta que pueda separarse en fibras; la salsa se reduce antes de incorporar la carne desmenuzada. 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