{"id":4114,"date":"2026-07-28T16:30:27","date_gmt":"2026-07-28T16:30:27","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/surlice-au-zgvacet-dagneau\/"},"modified":"2026-07-28T16:30:27","modified_gmt":"2026-07-28T16:30:27","slug":"surlice-au-zgvacet-dagneau","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/surlice-au-zgvacet-dagneau\/","title":{"rendered":"\u0160urlice au \u017egvacet d\u2019agneau"},"content":{"rendered":"\n<style>\n#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu{--ink:#18201e;--copy:#46514e;--line:#e7dfd4;--gold:#a36b12;--sage:#176745;--blue:#285c9d;--paper:#fff;--warm:#fffaf2;font-family:\"Barlow\",\"Segoe UI\",Arial,sans-serif;color:var(--ink);width:min(1180px,calc(100% - 20px));margin:20px auto;line-height:1.7}\n#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu 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.tsh-close-copy{color:#ccd6d2;margin-top:8px}\n@media(max-width:650px){#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-title-wrap,#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-body{padding:20px}#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-ingredient-card li{grid-template-columns:90px 1fr}}\n@media print{#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-quick-nav,#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-hero{display:none}#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card,#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-masthead,#recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{box-shadow:none;border-radius:0}}\n<\/style>\n<section id=\"recipe-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-describedby=\"recipe-summary-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Version \u00e9ditoriale test\u00e9e \u00b7 rep\u00e8res pr\u00e9cis<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><span class=\"tsh-title-main\"><b>\u0160urlice au \u017egvacet d\u2019agneau<\/b>,<\/span><span class=\"tsh-title-accent\">sauce lente au vin rouge<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Les \u0161urlice, p\u00e2tes roul\u00e9es \u00e0 la main de l\u2019\u00eele de Krk, retiennent une sauce d\u2019agneau dense et brillante. Une cuisson lente attendrit l\u2019\u00e9paule, puis l\u2019eau de cuisson des p\u00e2tes lie le \u017egvacet sans farine.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Plat de p\u00e2tes<\/li><li>Cuisine croate<\/li><li>Mijotage<\/li><li>Avanc\u00e9<\/li><\/ul>\n<\/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=\"\u0160urlice au \u017egvacet d\u2019agneau pr\u00e9sent\u00e9 dans son cadrage horizontal, avec les \u00e9l\u00e9ments visibles du plat\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>\u0160urlice au \u017egvacet d\u2019agneau: vue horizontale du plat termin\u00e9, montrant sa texture et sa pr\u00e9sentation.<\/figcaption><\/figure>\n<dl class=\"tsh-facts\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>60 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>150 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>3 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 710 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide\"><a href=\"#apercu-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Aper\u00e7u<\/a><a href=\"#ingredients-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Pr\u00e9paration<\/a><a href=\"#conseils-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Conseils<\/a><a href=\"#nutrition-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Nutrition<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"apercu-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"apercu-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">01 \u00b7 Contexte et logique<\/p><h3 id=\"apercu-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Comprendre le plat avant de commencer<\/h3><p class=\"tsh-head-copy\">Les rep\u00e8res de texture et de temp\u00e9rature priment sur un chronom\u00e9trage aveugle.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Les \u0161urlice, p\u00e2tes roul\u00e9es \u00e0 la main de l\u2019\u00eele de Krk, retiennent une sauce d\u2019agneau dense et brillante. Une cuisson lente attendrit l\u2019\u00e9paule, puis l\u2019eau de cuisson des p\u00e2tes lie le \u017egvacet sans farine.<\/p><p>La r\u00e9ussite d\u00e9pend d\u2019un contr\u00f4le pr\u00e9cis de la chaleur, de l\u2019humidit\u00e9 et de la texture. Les quantit\u00e9s sont calibr\u00e9es pour 6 portions, avec des rep\u00e8res visuels qui permettent d\u2019ajuster la dur\u00e9e sans masquer le caract\u00e8re du plat.<\/p><p>Le service reste volontairement simple: le plat doit arriver \u00e0 la bonne temp\u00e9rature, avec une texture nette et un assaisonnement lisible. Les restes sont refroidis rapidement, conserv\u00e9s au r\u00e9frig\u00e9rateur et consomm\u00e9s dans un d\u00e9lai adapt\u00e9 \u00e0 la pr\u00e9paration.<\/p><\/div><div class=\"tsh-prose\"><p>Le mat\u00e9riel doit \u00eatre pr\u00e9par\u00e9 avant le d\u00e9but de la cuisson. Les ingr\u00e9dients froids restent au froid jusqu\u2019\u00e0 leur utilisation, et les produits cuits ne retournent jamais sur une planche ayant touch\u00e9 des aliments crus.<\/p><p>La recette conserve les termes croates reconnus lorsqu\u2019ils sont utiles, tout en donnant des instructions fran\u00e7aises directement ex\u00e9cutables. Les variations propos\u00e9es ne modifient ni la structure ni les contraintes de s\u00e9curit\u00e9 du plat.<\/p><\/div><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"ingredients-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">02 \u00b7 Mise en place<\/p><h3 id=\"ingredients-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingr\u00e9dients pour 6 portions<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\"><h4>Composants de la recette<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>farine de bl\u00e9<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>\u0153ufs<\/span><\/li><li><span class=\"tsh-amount\">180 ml<\/span><span>eau ti\u00e8de<\/span><\/li><li><span class=\"tsh-amount\">10 g<\/span><span>sel<\/span><\/li><li><span class=\"tsh-amount\">800 g<\/span><span>\u00e9paule d\u2019agneau en cubes<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>oignons \u00e9minc\u00e9s<\/span><\/li><li><span class=\"tsh-amount\">3 c. \u00e0 soupe<\/span><span>huile d\u2019olive<\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>vin rouge sec<\/span><\/li><li><span class=\"tsh-amount\">400 g<\/span><span>tomates concass\u00e9es<\/span><\/li><li><span class=\"tsh-amount\">500 ml<\/span><span>fond l\u00e9ger<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>feuilles de laurier<\/span><\/li><li><span class=\"tsh-amount\">40 g<\/span><span>fromage de brebis r\u00e2p\u00e9<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\"><strong>Allerg\u00e8nes.<\/strong> gluten et \u0153ufs; lait si le fromage est ajout\u00e9.<\/aside><aside class=\"tsh-note\"><strong>Mat\u00e9riel.<\/strong> Balance, couteau bien aiguis\u00e9, r\u00e9cipient adapt\u00e9 et thermom\u00e8tre lorsque la s\u00e9curit\u00e9 ou la texture l\u2019exige.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"preparation-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">03 \u00b7 M\u00e9thode<\/p><h3 id=\"preparation-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Pr\u00e9paration pas \u00e0 pas<\/h3><\/div><div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>P\u00e9trir les \u0161urlice<\/h4><p>P\u00e9trir farine, \u0153ufs, eau et sel pendant 8 minutes, puis laisser d\u00e9tendre 30 minutes.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Fa\u00e7onner les p\u00e2tes<\/h4><p>Rouler de petits morceaux de p\u00e2te autour d\u2019une fine tige, les retirer et les laisser s\u00e9cher 20 minutes.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Saisir l\u2019agneau<\/h4><p>Dorer l\u2019agneau en plusieurs fois dans l\u2019huile, puis r\u00e9server.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Construire le \u017egvacet<\/h4><p>Faire fondre les oignons 12 minutes, d\u00e9glacer au vin, ajouter tomates, fond, laurier et viande.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Mijoter<\/h4><p>Cuire \u00e0 tr\u00e8s petit fr\u00e9missement 1 h 45 \u00e0 2 h, jusqu\u2019\u00e0 ce que l\u2019agneau se d\u00e9fasse \u00e0 la fourchette.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Cuire et lier<\/h4><p>Cuire les \u0161urlice dans l\u2019eau sal\u00e9e, les transf\u00e9rer dans la sauce avec un peu d\u2019eau de cuisson et m\u00e9langer 2 minutes.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Servir<\/h4><p>R\u00e9partir dans des assiettes chaudes et ajouter le fromage de brebis.<\/p><\/div><\/li><\/ol><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"conseils-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"conseils-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">04 \u00b7 Service et conservation<\/p><h3 id=\"conseils-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Conseils pratiques<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir \u00e0 la temp\u00e9rature indiqu\u00e9e par la nature du plat, dans des portions r\u00e9guli\u00e8res et sans masquer la texture par une garniture excessive.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Refroidir les pr\u00e9parations cuites rapidement et les placer au r\u00e9frig\u00e9rateur sous deux heures. Les charcuteries suivent exclusivement leur protocole de salaison et de maturation.<\/p><\/section><section class=\"tsh-practical-card\"><h4>R\u00e9chauffage<\/h4><p>R\u00e9chauffer doucement les soupes et rago\u00fbts jusqu\u2019\u00e0 fr\u00e9missement. Les desserts froids et charcuteries se servent sans r\u00e9chauffage, selon leur protocole.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"nutrition-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">05 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Valeurs nutritionnelles<\/h3><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 710 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 78 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 39 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 690 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 portion sur 6. Estimation fond\u00e9e sur des valeurs de composition usuelles; les marques, le parage, l\u2019absorption et le portionnement modifient le r\u00e9sultat r\u00e9el.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat attendu<\/p><p class=\"tsh-close-quote\">\u0160urlice de l\u2019\u00eele de Krk au \u017egvacet d\u2019agneau, sauce lente au vin rouge.<\/p><p class=\"tsh-close-copy\">Une ex\u00e9cution calme, des temp\u00e9ratures contr\u00f4l\u00e9es et des rep\u00e8res visuels pr\u00e9cis donnent un r\u00e9sultat r\u00e9gulier sans surcharger le plat.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"\u0160urlice de l\u2019\u00eele de Krk au \u017egvacet d\u2019agneau, sauce lente au vin rouge\",\"description\":\"Les \u0161urlice, p\u00e2tes roul\u00e9es \u00e0 la main de l\u2019\u00eele de Krk, retiennent une sauce d\u2019agneau dense et brillante. 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