{"id":4057,"date":"2026-07-28T16:31:49","date_gmt":"2026-07-28T16:31:49","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/surlice-con-zgvacet-de-cordero\/"},"modified":"2026-07-28T16:31:49","modified_gmt":"2026-07-28T16:31:49","slug":"surlice-con-zgvacet-de-cordero","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/surlice-con-zgvacet-de-cordero\/","title":{"rendered":"\u0160urlice con \u017egvacet de 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.tsh-title-wrap,#recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-head,#recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{background:#fff!important;color:#000!important}#recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-kicker,#recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-quote,#recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-copy{color:#000!important}#recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-describedby=\"recipe-summary-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Pasta tubular hecha a mano \u00b7 Rag\u00fa largo de cordero<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><span class=\"tsh-title-main\"><b>\u0160urlice con \u017egvacet de cordero<\/b> de la isla de Krk<\/span><span class=\"tsh-title-accent\">pasta enrollada a mano con rag\u00fa de vino, tomate y queso de oveja<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Las \u0161urlice, enrolladas una a una sobre una varilla, atrapan un \u017egvacet de cordero cocido lentamente con cebolla, vino y tomate. La pasta queda firme, el rag\u00fa brillante y la carne lo bastante tierna para separarse con el tenedor.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\"><li>Plato de pasta<\/li><li>Cocina croata<\/li><li>Estofado y cocci\u00f3n de pasta<\/li><li>Avanzada<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Surlice-with-Lamb-Zgvacet-\u2014-Hand-Rolled-Krk-Island-Pasta-with-Lamb-Ragu-3.webp\" alt=\"Fuente ancha de \u0161urlice con rag\u00fa de cordero y queso rallado sobre una mesa de madera junto a pan y un tenedor\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La salsa reducida recubre la pasta enrollada a mano y deja visibles cubos de cordero tierno.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Cantidad, tiempos y estimaci\u00f3n energ\u00e9tica\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>6 porciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>1 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>2 h 15 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 45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 720 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida por la receta\"><a href=\"#resumen-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Resumen<\/a><a href=\"#ingredientes-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingredientes<\/a><a href=\"#preparacion-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Preparaci\u00f3n<\/a><a href=\"#controles-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Puntos de control<\/a><a href=\"#practico-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Servicio y conservaci\u00f3n<\/a><a href=\"#preguntas-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Preguntas frecuentes<\/a><a href=\"#nutricion-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Nutrici\u00f3n<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"resumen-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"resumen-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexto, sabor y t\u00e9cnica<\/p><h3 id=\"resumen-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Pasta de Krk dise\u00f1ada para recoger un rag\u00fa de cordero<\/h3><p class=\"tsh-head-copy\">La forma hueca de las \u0161urlice y la reducci\u00f3n lenta del \u017egvacet deben terminar al mismo tiempo para que la salsa se adhiera sin apelmazar.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>En la isla de Krk, las \u0161urlice forman parte de una cocina de pasta hecha a mano que suele acompa\u00f1arse con guisos de cordero, vacuno o ternera. El \u017egvacet aporta la salsa profunda de cebolla, vino, tomate y hierbas; la pasta aporta una superficie rugosa y un canal central capaz de retenerla. La combinaci\u00f3n se sirve en comidas de celebraci\u00f3n, pero su l\u00f3gica es dom\u00e9stica: una masa sencilla, un corte con col\u00e1geno y tiempo suficiente para convertir ambos en un plato cohesionado.<\/p><p>La masa no necesita huevo para mantener la forma. Harina, agua tibia, sal y una peque\u00f1a cantidad de aceite producen una textura firme que se deja enrollar sin pegarse a la varilla. Despu\u00e9s del amasado, el reposo de treinta minutos no es opcional: relaja el gluten y permite estirar peque\u00f1as porciones sin que retrocedan. Cada pieza se rueda desde el centro hacia los extremos, con presi\u00f3n ligera, para crear un tubo irregular y abierto.<\/p><\/div><div class=\"tsh-prose\"><p>El \u017egvacet empieza con un dorado real del cordero. Si la olla se llena demasiado, la carne libera agua y hierve; por eso se trabaja en tandas. La cebolla se cocina despu\u00e9s en la grasa y recoge los fondos tostados. El vino se reduce antes de a\u00f1adir tomate y caldo, de modo que la salsa conserva aroma sin sabor alcoh\u00f3lico \u00e1spero. Una cocci\u00f3n apenas temblorosa ablanda el hombro sin deshacerlo en fibras secas.<\/p><p>La fase final une pasta y rag\u00fa durante uno o dos minutos. Las \u0161urlice se retiran del agua cuando todav\u00eda ofrecen resistencia en el centro y pasan directamente a la olla con un poco del agua de cocci\u00f3n. El almid\u00f3n da brillo y ajusta la densidad. El queso duro de oveja se ralla al servir, no durante el hervor, para mantener su aroma y evitar que la salsa se vuelva salada o granulosa.<\/p><div class=\"tsh-callout\" role=\"note\">La masa y el guiso pueden prepararse en paralelo, pero la pasta se cuece solo cuando el cordero ya est\u00e1 tierno y la salsa tiene la densidad correcta.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Claves t\u00e9cnicas\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Varilla fina y presi\u00f3n ligera<\/h4><\/div><p>Una brocheta met\u00e1lica o de madera de 3\u20135 mm crea el canal sin aplastar los extremos.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Dorado por tandas<\/h4><\/div><p>La superficie tostada del cordero aporta profundidad que el tomate por s\u00ed solo no puede ofrecer.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Acabado dentro del rag\u00fa<\/h4><\/div><p>Un minuto de mezcla con agua de cocci\u00f3n liga la salsa a la pasta y evita un plato acuoso.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"ingredientes-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componentes medidos<\/p><h3 id=\"ingredientes-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingredientes para 6 porciones<\/h3><p class=\"tsh-head-copy\">Las cantidades corresponden al rendimiento indicado; cada ingrediente aparece en el m\u00e9todo.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-1-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"grupo-1-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Para las \u0161urlice<\/h4><ul><li><span class=\"tsh-amount\">400 g<\/span><span>harina de trigo de fuerza media<small>M\u00e1s 30\u201340 g para la mesa si fueran necesarios.<\/small><\/span><\/li><li><span class=\"tsh-amount\">220 ml<\/span><span>agua tibia<small>A\u00f1adir poco a poco; la absorci\u00f3n cambia seg\u00fan la harina.<\/small><\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>sal fina<\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>aceite de oliva<small>Para elasticidad y manejo.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-2-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"grupo-2-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Para el \u017egvacet de cordero<\/h4><ul><li><span class=\"tsh-amount\">900 g<\/span><span>paletilla de cordero deshuesada, en cubos de 4 cm<small>Retirar solo la grasa exterior muy dura.<\/small><\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>aceite de oliva<small>Dividido para dorar y cocinar la cebolla.<\/small><\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>cebolla, picada fina<\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>zanahoria, en dados peque\u00f1os<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>ajo, picado<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>concentrado de tomate<\/span><\/li><li><span class=\"tsh-amount\">400 g<\/span><span>tomate triturado<\/span><\/li><li><span class=\"tsh-amount\">250 ml<\/span><span>vino tinto seco<small>Puede sustituirse por caldo sin sal.<\/small><\/span><\/li><li><span class=\"tsh-amount\">500 ml<\/span><span>caldo de carne sin sal<small>A\u00f1adir algo m\u00e1s si la reducci\u00f3n fuera r\u00e1pida.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 cucharadita<\/span><span>piment\u00f3n dulce<\/span><\/li><li><span class=\"tsh-amount\">1 ramita<\/span><span>romero<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>hojas de laurel<\/span><\/li><li><span class=\"tsh-amount\">12 g<\/span><span>sal fina<small>Ajustar al final seg\u00fan el caldo y el queso.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 cucharadita<\/span><span>pimienta negra reci\u00e9n molida<\/span><\/li><li><span class=\"tsh-amount\">60 g<\/span><span>queso duro de oveja, rallado fino<small>Para terminar cada plato.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> Contiene gluten y leche. El vino puede sustituirse por caldo y una cucharadita de vinagre de vino a\u00f1adida al final para recuperar acidez.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> Se necesita una cazuela pesada de 5\u20136 litros, una olla amplia para la pasta, rasqueta de masa y una varilla lisa de 3\u20135 mm para formar las \u0161urlice.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"preparacion-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Flujo de trabajo<\/p><h3 id=\"preparacion-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Preparaci\u00f3n paso a paso<\/h3><p class=\"tsh-head-copy\">Las etapas siguen el orden real de la receta y cada paso incluye una se\u00f1al de avance o de punto final.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-1-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"etapa-1-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Amasar y formar las \u0161urlice<\/h4><span class=\"tsh-stage-time\">1 h 15 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Hacer una masa firme<\/h4><p>Mezclar la harina y la sal. A\u00f1adir el agua tibia y el aceite, amasar 8\u201310 minutos hasta obtener una masa lisa y firme. Si quedara quebradiza, incorporar agua de 5 ml en 5 ml.<\/p><span class=\"tsh-cue\">La masa recupera lentamente su forma al presionarla y no se pega a los dedos.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Reposar cubierta<\/h4><p>Formar una bola, cubrirla y dejarla reposar 30 minutos a temperatura ambiente.<\/p><span class=\"tsh-cue\">La masa se estira sin encogerse de inmediato.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Enrollar las piezas<\/h4><p>Cortar cordones del grosor de un l\u00e1piz y dividirlos en trozos de 7\u20138 cm. Colocar cada trozo sobre la varilla y rodar con la palma desde el centro hacia los extremos. Retirar con cuidado y dejar sobre un pa\u00f1o enharinado.<\/p><span class=\"tsh-cue\">El canal queda abierto y la superficie ligeramente rugosa.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-2-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"etapa-2-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Cocer el \u017egvacet<\/h4><span class=\"tsh-stage-time\">2 h<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Dorar el cordero<\/h4><p>Secar la carne. Calentar la mitad del aceite en una cazuela y dorar el cordero en tres tandas, 3\u20134 minutos por tanda. Reservar.<\/p><span class=\"tsh-cue\">Los cubos muestran zonas marr\u00f3n oscuro sin l\u00edquido acumulado.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Construir la base de cebolla<\/h4><p>Bajar a fuego medio, a\u00f1adir el aceite restante, la cebolla y la zanahoria. Cocinar 10\u201312 minutos, raspando el fondo. Agregar el ajo, el concentrado de tomate y el piment\u00f3n; cocinar 1 minuto.<\/p><span class=\"tsh-cue\">La cebolla est\u00e1 blanda y el concentrado adquiere tono ladrillo.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Reducir el vino<\/h4><p>Verter el vino y hervir 5\u20137 minutos hasta reducirlo aproximadamente a la mitad. Devolver el cordero con sus jugos. A\u00f1adir tomate, caldo, romero, laurel, sal y pimienta.<\/p><span class=\"tsh-cue\">El aroma alcoh\u00f3lico crudo desaparece antes de incorporar el caldo.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Estofar hasta que ceda<\/h4><p>Llevar a hervor suave, tapar parcialmente y cocinar 75\u201390 minutos, removiendo cada 20 minutos. A\u00f1adir un poco de agua si la salsa se espesa antes de que la carne est\u00e9 tierna.<\/p><span class=\"tsh-cue\">El cordero se separa con el borde de una cuchara y la salsa cubre su dorso.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-3-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4 id=\"etapa-3-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Cocer la pasta y ligar<\/h4><span class=\"tsh-stage-time\">20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Hervir las \u0161urlice<\/h4><p>Hervir abundante agua con sal. Sacudir el exceso de harina y cocer la pasta 8\u201312 minutos seg\u00fan el grosor. Reservar 250 ml del agua y escurrir.<\/p><span class=\"tsh-cue\">Una pieza cortada conserva un centro firme, sin sabor a harina cruda.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Terminar en la salsa<\/h4><p>Retirar romero y laurel. A\u00f1adir las \u0161urlice al \u017egvacet con 100 ml de agua de cocci\u00f3n y mezclar 1\u20132 minutos a fuego medio. Ajustar sal y densidad. Servir con queso de oveja rallado.<\/p><span class=\"tsh-cue\">La salsa se adhiere a cada tubo y no queda un charco separado en el plato.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controles-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"controles-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temperaturas, texturas y correcciones<\/p><h3 id=\"controles-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Puntos de control para un resultado fiable<\/h3><p class=\"tsh-head-copy\">Las cifras orientan; las se\u00f1ales visibles y t\u00e1ctiles confirman el avance real de la receta.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Textura de masa<\/p><strong>Firme y flexible<\/strong><p>Debe enrollarse sin agrietarse y salir de la varilla sin deformarse.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Estofado<\/p><strong>Hervor muy suave<\/strong><p>La superficie solo tiembla; una ebullici\u00f3n fuerte endurece la carne y rompe la salsa.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cordero tierno<\/p><strong>90\u201395 \u00b0C<\/strong><p>La temperatura es orientativa; la prueba decisiva es que una cuchara atraviese el cubo sin esfuerzo.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Pasta<\/p><strong>8\u201312 min<\/strong><p>El tiempo cambia con el grosor, por lo que se prueba desde el minuto ocho.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemas frecuentes y correcciones<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">\u0160urlice que se cierran<\/td><td data-label=\"Causa probable\">Se aplic\u00f3 demasiada presi\u00f3n sobre la varilla.<\/td><td data-label=\"Correcci\u00f3n\">Rodar con la palma relajada y usar una varilla lisa ligeramente enharinada.<\/td><\/tr><tr><td data-label=\"Problema\">Pasta gomosa<\/td><td data-label=\"Causa probable\">La masa qued\u00f3 muy h\u00fameda o se coci\u00f3 poco.<\/td><td data-label=\"Correcci\u00f3n\">Mantener una masa firme y probar una pieza cortada antes de escurrir.<\/td><\/tr><tr><td data-label=\"Problema\">Cordero duro<\/td><td data-label=\"Causa probable\">La cocci\u00f3n fue corta o demasiado vigorosa.<\/td><td data-label=\"Correcci\u00f3n\">A\u00f1adir caldo, bajar el fuego y continuar hasta que el tejido ceda.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa aceitosa<\/td><td data-label=\"Causa probable\">Se dej\u00f3 demasiada grasa exterior o falt\u00f3 agua de pasta.<\/td><td data-label=\"Correcci\u00f3n\">Retirar el exceso con una cuchara y emulsionar con agua de cocci\u00f3n en peque\u00f1as adiciones.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"practico-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"practico-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de cocinar<\/p><h3 id=\"practico-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Servicio, conservaci\u00f3n y uso pr\u00e1ctico<\/h3><p class=\"tsh-head-copy\">Solo se incluyen indicaciones que mantienen la textura, la seguridad y el car\u00e1cter espec\u00edfico del plato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Servir inmediatamente en platos hondos calientes. El queso de oveja se a\u00f1ade en capa fina para no ocultar el sabor del cordero y del vino reducido.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparaci\u00f3n anticipada<\/h4><p>El \u017egvacet mejora tras una noche refrigerado. Recalentarlo suavemente y cocer las \u0161urlice el d\u00eda de servicio.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Refrigerar el rag\u00fa y la pasta por separado hasta 3 d\u00edas. Enfriar en recipientes poco profundos dentro de las 2 horas posteriores a la cocci\u00f3n.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Recalentado<\/h4><p>Calentar el rag\u00fa hasta 74 \u00b0C, a\u00f1adir la pasta con unas cucharadas de agua y mezclar solo hasta que recupere temperatura.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"preguntas-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Respuestas breves<\/p><h3 id=\"preguntas-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Preguntas frecuentes sobre \u0161urlice con \u017egvacet de cordero<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfPuede usarse pasta seca?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed, aunque cambia la identidad del plato. Una pasta corta tubular y rugosa es la sustituci\u00f3n m\u00e1s funcional para retener el rag\u00fa.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfQu\u00e9 corte de cordero funciona mejor?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La paletilla ofrece suficiente col\u00e1geno para una salsa untuosa. La pierna es m\u00e1s magra y puede secarse antes de ablandarse.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>\u00bfSe puede congelar?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>El \u017egvacet se congela hasta 3 meses. Las \u0161urlice cocidas pierden firmeza; conviene congelar el rag\u00fa y preparar pasta fresca al servir.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"nutricion-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Estimaci\u00f3n por porci\u00f3n<\/p><h3 id=\"nutricion-title-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Valores nutricionales<\/h3><p class=\"tsh-head-copy\">C\u00e1lculo aproximado a partir de las cantidades completas y del rendimiento indicado; puede variar por marcas, recortes, absorci\u00f3n y reparto.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 720 kcal<\/dd><\/div><div><dt>Hidratos<\/dt><dd>\u2248 72 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 780 mg<\/dd><\/div>\n<\/dl><p class=\"tsh-nutrition-note\"><strong>Tama\u00f1o de la porci\u00f3n:<\/strong> 1 porci\u00f3n (aprox. 520 g). <strong>Estimaci\u00f3n aproximada:<\/strong> valores basados en referencias est\u00e1ndar, no en an\u00e1lisis de laboratorio.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Resultado final<\/p><p class=\"tsh-close-quote\">Pasta firme y hueca, cordero que cede al tenedor y una salsa que queda adherida a cada \u0161urlica.<\/p><p class=\"tsh-close-copy\">La preparaci\u00f3n exige m\u00e1s tiempo que dificultad oculta: reposar la masa, dorar el cordero sin prisas y reservar el agua de cocci\u00f3n. Esos tres gestos convierten dos componentes separados en un plato unido y brillante.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u0160urlice con \u017egvacet de cordero de la isla de Krk pasta enrollada a mano con rag\u00fa de vino, tomate y queso de oveja\",\n  \"description\": \"Las \u0161urlice, enrolladas una a una sobre una varilla, atrapan un \u017egvacet de cordero cocido lentamente con cebolla, vino y tomate. 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