{"id":3844,"date":"2026-07-26T14:57:15","date_gmt":"2026-07-26T14:57:15","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/pasticada-dalmata\/"},"modified":"2026-07-26T14:57:15","modified_gmt":"2026-07-26T14:57:15","slug":"pasticada-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/pasticada-dalmata\/","title":{"rendered":"Pa\u0161ticada dalmata"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef *,\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef *::before,\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef *::after{box-sizing:border-box}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef :where(img){max-width:100%}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-title-main,\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-title-accent{display:block}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-title b{font-weight:750}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-section{scroll-margin-top:20px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-copy-col{min-width:0}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-intro p:last-child{margin-bottom:0}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-wrap,\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps-wrap,\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-practical,\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group ul{list-style:none}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps-wrap{counter-reset:gj-step}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-stage:first-of-type{margin-top:0}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n\n\/* Practical cards *\/\n#recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef 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.gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail *{color:#111!important}\n  #recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cucina croata \u00b7 Secondo piatto \u00b7 Ricetta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><span class=\"gj-title-main\"><b>Pa\u0161ticada dalmata<\/b> con manzo brasato in agrodolce<\/span><span class=\"gj-title-accent gj-serif\">servita con njoki e una salsa scura alle prugne<\/span><\/h2>\n    <p class=\"gj-sub\">Manzo marinato e brasato lentamente viene affettato e servito con njoki in una salsa scura di vino, verdure, prugne e spezie dal profilo agrodolce.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informazioni principali sulla ricetta\"><li>Categoria: <strong>Secondo piatto<\/strong><\/li><li>Cucina: <strong>Croata<\/strong><\/li><li>Metodo: <strong>Marinatura e brasatura lenta<\/strong><\/li><li>Difficolt\u00e0: <strong>Impegnativa<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\"><div class=\"gj-fact\"><dt>Porzioni<\/dt><dd>8 porzioni<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>1 h<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Cottura<\/dt><dd>3 h 30 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Marinatura<\/dt><dd>12 h<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Totale<\/dt><dd>16 h 30 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 760 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\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-3.webp\" alt=\"Piatto di pa\u0161ticada affettata con njoki, salsa scura e calice di vino\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pa\u0161ticada dalmata in agrodolce con manzo brasato, salsa alle prugne e njoki di patate.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Contesto, gusto e tecnica<\/h3><\/div>\n  <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La pa\u0161ticada \u00e8 un brasato dalmata riconoscibile per la salsa scura, il lungo tempo di cottura e un equilibrio agrodolce che non assomiglia a un semplice arrosto al vino. Il manzo viene marinato, rosolato e cotto lentamente con verdure, vino, concentrato di pomodoro, prugne e spezie. A tavola compare spesso con njoki, capaci di raccogliere una salsa liscia e intensa. Non esiste una formula identica in ogni famiglia: cambiano il tipo di aceto, la quantit\u00e0 di frutta secca e il rapporto fra vino e brodo. La struttura, per\u00f2, rimane precisa.<\/p>\n<blockquote class=\"gj-pull\">L\u2019agrodolce riesce quando prugne e zucchero arrotondano il vino senza rendere riconoscibile una nota dolce isolata.<\/blockquote>\n<p>Il taglio migliore \u00e8 un pezzo intero magro ma ricco di tessuto connettivo, come girello, noce o una parte compatta della spalla. Un filetto diventerebbe asciutto prima che la salsa sviluppi profondit\u00e0. Piccoli bastoncini di pancetta, aglio e carota vengono inseriti nella carne con incisioni regolari. Durante la brasatura rilasciano grasso e aroma dall\u2019interno, mentre la superficie mantiene una forma adatta a essere affettata. Il pezzo viene legato per conservare uno spessore uniforme e facilitare la rosolatura.<\/p>\n<p>La marinatura di dodici ore usa vino rosso, aceto, cipolla, sedano, alloro e chiodi di garofano. Non deve trasformare la carne in una massa acida; il suo compito \u00e8 profumare e preparare un liquido che verr\u00e0 filtrato e impiegato nella cottura. Prima della rosolatura il manzo viene asciugato con cura. Una superficie bagnata sviluppa vapore e impedisce la crosta. La casseruola deve essere abbastanza ampia da accogliere il pezzo senza piegarlo, ma non tanto grande da far evaporare il fondo troppo rapidamente.<\/p><\/div><div class=\"gj-copy-col\"><p>Prugne secche e una piccola quantit\u00e0 di zucchero portano dolcezza; aceto e vino la contengono. Il risultato non deve ricordare una salsa da dessert. Il concentrato di pomodoro, tostato con le verdure, aggiunge colore e umami. Noce moscata e chiodi di garofano vengono dosati in grammi minimi, perch\u00e9 aumentano durante la riduzione. Alla fine il fondo viene frullato e passato, poi regolato con aceto, sale e brodo. La consistenza corretta vela la carne e scorre lentamente fra gli njoki.<\/p>\n<p>Il brasato cuoce a fremito minimo per circa tre ore, girato ogni quaranta minuti. La temperatura interna supera ampiamente il minimo di sicurezza, ma la vera prova \u00e8 meccanica: uno spiedino deve entrare con poca resistenza, mentre il pezzo resta affettabile. Dopo la cottura la carne riposa almeno venti minuti. Tagliarla nel liquido bollente farebbe uscire i succhi e produrrebbe fette irregolari. Un coltello lungo attraversa la fibra in fette di circa un centimetro.<\/p>\n<p>La pa\u0161ticada migliora dopo una notte in frigorifero. Il grasso si separa, la carne assorbe parte della salsa e il gusto diventa pi\u00f9 uniforme. Per il servizio, le fette vengono scaldate lentamente nel fondo, senza nuovo bollore. Gli njoki possono essere fatti in casa oppure preparati separatamente secondo una ricetta affidabile; qui sono inclusi in una versione essenziale per rendere il piatto completo. Il risultato finale unisce carne tenera, salsa lucida e gnocchi morbidi, con dolcezza presente ma sempre controllata dall\u2019acidit\u00e0.<\/p>\n<p>La salsa pu\u00f2 essere regolata in modo pi\u00f9 preciso dopo un completo raffreddamento. Il grasso solidificato si rimuove facilmente e il gusto agrodolce appare pi\u00f9 chiaro quando il fondo viene riscaldato di nuovo. Se resta troppo dolce, bastano pochi millilitri di aceto; se \u00e8 troppo acido, una prugna frullata \u00e8 preferibile a molto zucchero. Ogni correzione va seguita da alcuni minuti di lieve sobbollitura.<\/p><\/div><\/div>\n<\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Sequenza di lavoro e tempi reali<\/p><h3 id=\"recipe-timeline-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Ritmo della preparazione<\/h3><\/div><p class=\"gj-rail-total\">Totale: 16 h 30 min<\/p><\/div>\n  <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time>La sera prima<\/time><span>Lardellatura e marinatura del manzo in vino e aromi.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>0:00<\/time><span>Asciugatura, legatura e rosolatura profonda della carne.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>0:35<\/time><span>Avvio della brasatura con verdure, prugne e brodo.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>3:15<\/time><span>Riposo del manzo e frullatura della salsa.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>4:00<\/time><span>Cottura degli njoki, affettatura e servizio nella salsa calda.<\/span><\/li><\/ol>\n  <p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Il manzo viene inciso e lardellato con pancetta, aglio e carota, poi marinato per dodici ore in vino, aceto, verdure e spezie. Dopo essere stato asciugato e rosolato, cuoce a fremito minimo con il liquido filtrato, concentrato di pomodoro, brodo e prugne. La carne riposa prima di essere affettata controfibra. Il fondo viene frullato, passato e regolato fino a ottenere una salsa scura, lucida e moderatamente agrodolce. Nel frattempo si preparano njoki semplici di patate, lessati appena prima del servizio. Le fette vengono riscaldate nella salsa senza bollire. Otto porzioni richiedono tempo, ma gran parte del lavoro \u00e8 passivo e il piatto pu\u00f2 essere completato il giorno precedente.<\/p>\n<\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Ingredienti<\/h3><\/div>\n  <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ing-1-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Per il manzo e la marinata<\/h4><ul><li><strong>1,8 kg di girello di manzo in un solo pezzo<\/strong><\/li><li><strong>100 g di pancetta stagionata, in bastoncini<\/strong><\/li><li><strong>4 spicchi d\u2019aglio, tagliati a filetti<\/strong><\/li><li><strong>120 g di carota, in bastoncini<\/strong><\/li><li><strong>500 ml di vino rosso secco<\/strong><\/li><li><strong>80 ml di aceto di vino rosso<\/strong><\/li><li><strong>200 g di cipolla, affettata<\/strong><\/li><li><strong>100 g di sedano, affettato<\/strong><\/li><li><strong>2 foglie di alloro<\/strong><\/li><li><strong>3 chiodi di garofano<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ing-2-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Per la brasatura e la salsa<\/h4><ul><li><strong>40 ml di olio extravergine d\u2019oliva<\/strong><\/li><li><strong>30 g di concentrato di pomodoro<\/strong><\/li><li><strong>500 ml di brodo di manzo<\/strong><\/li><li><strong>120 g di prugne secche denocciolate<\/strong><\/li><li><strong>15 g di zucchero<\/strong><\/li><li><strong>1 g di noce moscata grattugiata<\/strong><\/li><li><strong>14 g di sale fino<\/strong><em>Da regolare dopo la riduzione.<\/em><\/li><li><strong>1 cucchiaino di pepe nero macinato<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-3-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ing-3-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Per gli njoki<\/h4><ul><li><strong>1 kg di patate farinose<\/strong><\/li><li><strong>230 g di farina 00<\/strong><em>Pi\u00f9 poca per il piano.<\/em><\/li><li><strong>1 tuorlo grande<\/strong><\/li><li><strong>8 g di sale fino<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Allergeni e sicurezza.<\/strong> Contiene glutine, uovo e carne di maiale. Il brodo pu\u00f2 contenere sedano. Il vino e l\u2019aceto restano ingredienti della salsa anche dopo la lunga cottura.<\/aside><\/div><\/div>\n<\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Preparazione, passo dopo passo<\/h3><\/div>\n  <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Marinatura<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Lardellare il manzo<\/p><p class=\"gj-step-x\">Praticare incisioni profonde e regolari lungo la fibra e inserirvi bastoncini di pancetta, aglio e carota. Legare il pezzo con spago da cucina.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Marinare<\/p><p class=\"gj-step-x\">Mettere il manzo in un contenitore con vino, aceto, cipolla, sedano, alloro e chiodi di garofano. Coprire e refrigerare per 12 ore, girando una volta.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Brasatura<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Asciugare e rosolare<\/p><p class=\"gj-step-x\">Scolare la carne, filtrare e conservare la marinata. Asciugare il pezzo, scaldare l\u2019olio in una casseruola pesante e rosolarlo su tutti i lati per 12\u201315 minuti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tostare il fondo<\/p><p class=\"gj-step-x\">Togliere la carne, aggiungere le verdure della marinata ben scolate e cuocere per 8 minuti. Unire il concentrato e lo zucchero e tostare per 1 minuto.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Avviare la cottura lenta<\/p><p class=\"gj-step-x\">Rimettere il manzo, versare 350 ml di marinata e il brodo, poi aggiungere prugne, noce moscata, pepe e met\u00e0 del sale. Il liquido deve arrivare a met\u00e0 della carne.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Brasare<\/p><p class=\"gj-step-x\">Coprire e cuocere a fremito minimo per 2 ore e 45 minuti\u20133 ore e 15 minuti, girando ogni 40 minuti. Uno spiedino deve entrare con poca resistenza.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Far riposare la carne<\/p><p class=\"gj-step-x\">Trasferire il manzo su un vassoio, coprire leggermente e lasciare riposare per 20 minuti prima di eliminare lo spago e affettare controfibra.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Salsa e njoki<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Completare la salsa<\/p><p class=\"gj-step-x\">Frullare il fondo, passarlo al setaccio e riportarlo a lieve bollore. Ridurre fino a velare il cucchiaio, poi regolare sale e acidit\u00e0 con poca marinata filtrata o aceto.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Preparare gli njoki<\/p><p class=\"gj-step-x\">Lessare le patate con la buccia, passarle calde e unirle a farina, tuorlo e sale. Formare cordoncini, tagliare e rigare pezzi da 2 cm.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuocere e servire<\/p><p class=\"gj-step-x\">Lessare gli njoki a lotti e scolarli 30 secondi dopo che affiorano. Scaldare le fette di manzo nella salsa senza bollire e servire con gli njoki glassati.<\/p><\/div><\/li><\/ol>\n<\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Servizio, conservazione e modifiche pratiche<\/h3><\/div>\n  <div class=\"gj-info-grid\">\n    <section class=\"gj-info-card\"><h4>Servizio e abbinamenti<\/h4><p>Servire due o tre fette per persona con njoki e salsa abbondante ma non eccessiva. Bietole, cavolo o un\u2019insalata amara bilanciano il carattere dolce e profondo del fondo.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Conservazione e riscaldamento<\/h4><p>Conservare carne e salsa insieme in frigorifero per 3\u20134 giorni. Riscaldare lentamente fino a 74 \u00b0C senza bollire. Il brasato si congela per 3 mesi; gli njoki sono migliori freschi o congelati crudi separatamente.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Quattro variazioni utilizzabili<\/h4><ul><li>Usare spalla di manzo ben rifilata al posto del girello.<\/li><li>Ridurre le prugne a 80 g per una salsa meno dolce.<\/li><li>Sostituire met\u00e0 del vino rosso con un vino liquoroso secco, diminuendo lo zucchero.<\/li><li>Servire con pur\u00e8 di patate quando non si preparano gli njoki.<\/li><\/ul><\/section>\n    <section class=\"gj-info-card\"><h4>Tre osservazioni di cucina<\/h4><ol><li>Asciugare completamente la carne prima della rosolatura per sviluppare una crosta scura.<\/li><li>Dosare con prudenza chiodi di garofano e noce moscata: la riduzione ne concentra l\u2019aroma.<\/li><li>Affettare soltanto dopo il riposo e riscaldare le fette nella salsa, non nel forno asciutto.<\/li><\/ol><\/section>\n    <section class=\"gj-info-card gj-info-card--wide\"><h4>Attrezzatura necessaria<\/h4><ul><li>Casseruola pesante con coperchio<\/li><li>Spago da cucina<\/li><li>Frullatore a immersione<\/li><li>Setaccio fine<\/li><li>Termometro o spiedino<\/li><li>Pentola per gli njoki<\/li><\/ul><\/section>\n  <\/div>\n<\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Valori nutrizionali per porzione<\/h3><\/div>\n  <dl class=\"gj-nutri-row\">\n    <div><dt>Calorie<\/dt><dd>\u2248 760 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 69 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 52 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 780 mg<\/dd><\/div>\n  <\/dl>\n  <p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> 1 porzione con njoki (circa 520 g). <strong>Allergeni principali:<\/strong> Contiene glutine, uovo e carne di maiale. Il brodo pu\u00f2 contenere sedano. Il vino e l\u2019aceto restano ingredienti della salsa anche dopo la lunga cottura. Valori stimati con dati standard; il risultato reale varia secondo marche, rifilatura, assorbimento e porzionatura.<\/p>\n<\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Risultato finale<\/p><p class=\"gj-close-quote\">Fette tenere, salsa scura e un agrodolce costruito per strati, non aggiunto alla fine.<\/p><p class=\"gj-close-copy\">La pa\u0161ticada richiede tempo, ma ogni passaggio ha una funzione leggibile. Marinatura, rosolatura, brasatura e riposo producono una carne affettabile e una salsa capace di accompagnare gli njoki senza risultare stucchevole.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pa\u0161ticada dalmata con manzo brasato in agrodolce servita con njoki e una salsa scura alle prugne\",\n  \"description\": \"Manzo marinato e brasato lentamente viene affettato e servito con njoki in una salsa scura di vino, verdure, prugne e spezie dal profilo agrodolce.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Secondo piatto\",\n  \"cookingMethod\": \"Marinatura e brasatura lenta\",\n  \"keywords\": \"pa\u0161ticada dalmata, manzo brasato con prugne, pa\u0161ticada con njoki, brasato croato in agrodolce, salsa per pa\u0161ticada\",\n  \"prepTime\": \"PT1H\",\n  \"cookTime\": \"PT3H30M\",\n  \"totalTime\": \"PT16H30M\",\n  \"recipeYield\": \"8 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"760 kcal\",\n    \"carbohydrateContent\": \"69 g\",\n    \"proteinContent\": \"52 g\",\n    \"fatContent\": \"28 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"1 porzione con njoki (circa 520 g)\"\n  },\n  \"recipeIngredient\": [\n    \"1,8 kg di girello di manzo in un solo pezzo\",\n    \"100 g di pancetta stagionata, in bastoncini\",\n    \"4 spicchi d\u2019aglio, tagliati a filetti\",\n    \"120 g di carota, in bastoncini\",\n    \"500 ml di vino rosso secco\",\n    \"80 ml di aceto di vino rosso\",\n    \"200 g di cipolla, affettata\",\n    \"100 g di sedano, affettato\",\n    \"2 foglie di alloro\",\n    \"3 chiodi di garofano\",\n    \"40 ml di olio extravergine d\u2019oliva\",\n    \"30 g di concentrato di pomodoro\",\n    \"500 ml di brodo di manzo\",\n    \"120 g di prugne secche denocciolate\",\n    \"15 g di zucchero\",\n    \"1 g di noce moscata grattugiata\",\n    \"14 g di sale fino\",\n    \"1 cucchiaino di pepe nero macinato\",\n    \"1 kg di patate farinose\",\n    \"230 g di farina 00\",\n    \"1 tuorlo grande\",\n    \"8 g di sale fino\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Marinatura\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Lardellare il manzo\",\n          \"text\": \"Praticare incisioni profonde e regolari lungo la fibra e inserirvi bastoncini di pancetta, aglio e carota. Legare il pezzo con spago da cucina.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Marinare\",\n          \"text\": \"Mettere il manzo in un contenitore con vino, aceto, cipolla, sedano, alloro e chiodi di garofano. Coprire e refrigerare per 12 ore, girando una volta.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Brasatura\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Asciugare e rosolare\",\n          \"text\": \"Scolare la carne, filtrare e conservare la marinata. Asciugare il pezzo, scaldare l\u2019olio in una casseruola pesante e rosolarlo su tutti i lati per 12\u201315 minuti.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Tostare il fondo\",\n          \"text\": \"Togliere la carne, aggiungere le verdure della marinata ben scolate e cuocere per 8 minuti. Unire il concentrato e lo zucchero e tostare per 1 minuto.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Avviare la cottura lenta\",\n          \"text\": \"Rimettere il manzo, versare 350 ml di marinata e il brodo, poi aggiungere prugne, noce moscata, pepe e met\u00e0 del sale. Il liquido deve arrivare a met\u00e0 della carne.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Brasare\",\n          \"text\": \"Coprire e cuocere a fremito minimo per 2 ore e 45 minuti\u20133 ore e 15 minuti, girando ogni 40 minuti. 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