{"id":3958,"date":"2026-07-28T09:10:17","date_gmt":"2026-07-28T09:10:17","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/purica-s-mlincima\/"},"modified":"2026-07-28T09:10:17","modified_gmt":"2026-07-28T09:10:17","slug":"purica-s-mlincima","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/purica-s-mlincima\/","title":{"rendered":"Purica s mlincima"},"content":{"rendered":"\n<style>\n#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci{--bg:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#48524f;--muted:#6b7471;--line:#e5ddd1;--gold:#9a6511;--gold2:#674006;--sage:#176745;--blue:#285c9d;--rose:#944537;--violet:#6a4f91;--night:#192622;--shadow:0 1px 2px rgba(35,30,23,.04),0 16px 42px rgba(35,30,23,.075);position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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*:before,#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci *:after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media print{#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci{width:100%;margin:0;font-size:10.5pt}#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci .tsh-quick-nav,#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci .tsh-hero{display:none!important}#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci .tsh-card,#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci .tsh-masthead,#recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci .tsh-close{box-shadow:none;border-radius:0}}\n<\/style>\n<section id=\"recipe-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-describedby=\"recipe-summary-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Classico dello Zagorje \u00b7 Fondo arrosto e pasta secca<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><span class=\"tsh-title-main\"><b>Purica s mlincima<\/b> con tacchino arrosto,<\/span><span class=\"tsh-title-accent\">sfoglie mlinci ammorbidite nel fondo di cottura e bordi ancora tostati<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Tacchino arrosto con mlinci, le sfoglie croate secche che vengono scottate e condite con il fondo della teglia: carne succosa, pelle dorata e pasta morbida con qualche bordo ancora tostato.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Piatto principale<\/li><li>Cucina croata<\/li><li>Arrosto e finitura al forno<\/li><li>Media difficolt\u00e0<\/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\/Purica-s-Mlincima-\u2014-Traditional-Croatian-Roast-Turkey-with-Mlinci-3.webp\" alt=\"Tacchino arrosto croato con mlinci disposti intorno e bagnati dal fondo di cottura\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>I mlinci devono assorbire il fondo senza sfaldarsi; una breve finitura in forno mantiene struttura e bordi tostati.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tempi, resa e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Resa<\/dt><dd>8 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Riposo<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>4 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 670 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Panoramica<\/a><a href=\"#ingredienti-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Ingredienti<\/a><a href=\"#preparazione-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Preparazione<\/a><a href=\"#controllo-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Punti di controllo<\/a><a href=\"#servizio-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Domande frequenti<\/a><a href=\"#nutrizione-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Valori nutrizionali<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"overview-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, sapore e tecnica<\/p><h3 id=\"overview-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Perch\u00e9 i mlinci vanno scottati, non lessati<\/h3><p class=\"tsh-head-copy\">Il tacchino produce il condimento, ma la pasta secca deve riceverlo gradualmente per restare morbida, saporita e ancora riconoscibile.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Purica s mlincima \u00e8 associata soprattutto allo Zagorje e ai pranzi festivi della Croazia settentrionale. I mlinci non sono una pasta fresca da bollire a lungo: sono sfoglie sottili cotte a secco, spezzate in pezzi irregolari e reidratate appena prima del servizio. Il loro gusto tostato assorbe il fondo del tacchino e crea un accompagnamento che appartiene al piatto, non un contorno aggiunto all\u2019ultimo momento.<\/p><p>Il tacchino viene condito con sale, pepe e maggiorana e adagiato su cipolla, carota e sedano. Le verdure impediscono ai succhi di bruciare e portano dolcezza al fondo. Una prima fase pi\u00f9 calda colora la pelle; il resto della cottura avviene a temperatura moderata. Il volatile non viene lavato, ma soltanto tamponato: l\u2019acqua diffonderebbe contaminazione sul lavello senza migliorare la sicurezza.<\/p><\/div>\n<div class=\"tsh-prose\"><p>I mlinci entrano in acqua bollente per pochi secondi, appena il tempo di piegarsi. Vengono scolati subito e conditi con il fondo sgrassato. Se restano nell\u2019acqua, perdono il carattere tostato e diventano una massa uniforme. Anche la quantit\u00e0 di grasso va controllata: il fondo deve lucidare ogni pezzo, non formare una pozza sul fondo della pirofila.<\/p><p>La finitura al forno per dieci minuti riunisce le componenti. I mlinci pi\u00f9 vicini al fondo diventano morbidi e saporiti; quelli esposti conservano bordi appena croccanti. Il tacchino, nel frattempo, riposa almeno venticinque minuti. La temperatura interna minima \u00e8 74 \u00b0C nella parte pi\u00f9 spessa del petto e della coscia, senza appoggiare la sonda all\u2019osso.<\/p><div class=\"tsh-callout\" role=\"note\">Tenere da parte un poco di fondo non sgrassato soltanto se i mlinci risultano asciutti dopo la finitura; aggiungerlo a cucchiaiate evita di saturare tutta la pirofila.<\/div><\/div><\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti decisivi\"><section class=\"tsh-key\"><h4>Scottatura brevissima<\/h4><p>Le sfoglie devono solo piegarsi, non cuocere come tagliatelle.<\/p><\/section><section class=\"tsh-key\"><h4>Fondo sgrassato e dosato<\/h4><p>Il sapore resta intenso senza rendere la pasta oleosa.<\/p><\/section><section class=\"tsh-key\"><h4>Riposo separato del tacchino<\/h4><p>La carne trattiene i succhi mentre i mlinci completano la finitura.<\/p><\/section><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"ingredients-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti misurati<\/p><h3 id=\"ingredients-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Ingredienti per tacchino e mlinci<\/h3><p class=\"tsh-head-copy\">La quantit\u00e0 di mlinci secchi produce un accompagnamento generoso per otto persone; il fondo viene filtrato e dosato dopo l\u2019arrosto.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\"><h4>Per il tacchino arrosto<\/h4><ul>\n<li><span class=\"tsh-amount\">1, circa 4 kg<\/span><span>tacchino intero eviscerato<small>Scongelato del tutto in frigorifero; non risciacquare.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">25 ml<\/span><span>olio di oliva<\/span><\/li>\n<li><span class=\"tsh-amount\">12 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">1 cucchiaino<\/span><span>pepe nero<\/span><\/li>\n<li><span class=\"tsh-amount\">1 cucchiaino<\/span><span>maggiorana secca<\/span><\/li>\n<li><span class=\"tsh-amount\">2<\/span><span>cipolle a spicchi<\/span><\/li>\n<li><span class=\"tsh-amount\">2<\/span><span>carote a pezzi<\/span><\/li>\n<li><span class=\"tsh-amount\">2 coste<\/span><span>sedano a pezzi<\/span><\/li>\n<li><span class=\"tsh-amount\">350 ml<\/span><span>brodo di pollo non troppo salato<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\"><h4>Per i mlinci<\/h4><ul>\n<li><span class=\"tsh-amount\">600 g<\/span><span>mlinci secchi, spezzati in pezzi grandi<\/span><\/li>\n<li><span class=\"tsh-amount\">2,5 l<\/span><span>acqua per la scottatura<\/span><\/li>\n<li><span class=\"tsh-amount\">8 g<\/span><span>sale per l\u2019acqua<\/span><\/li>\n<li><span class=\"tsh-amount\">350 ml<\/span><span>fondo di cottura del tacchino, sgrassato<small>Aggiungerlo gradualmente; la quantit\u00e0 effettiva pu\u00f2 variare.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">15 g<\/span><span>prezzemolo tritato<small>Facoltativo, per il servizio<\/small><\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> i mlinci contengono normalmente glutine e possono contenere uova; il brodo pu\u00f2 contenere sedano.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> servono teglia ampia, griglia o letto di verdure, termometro a sonda, pentola capiente e pirofila per la finitura dei mlinci.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"method-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Procedimento eseguibile<\/p><h3 id=\"method-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Arrostire il tacchino e finire i mlinci nel fondo<\/h3><p class=\"tsh-head-copy\">Le due componenti si incontrano soltanto alla fine: la pasta viene scottata mentre la carne riposa.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4>Condire e avviare l\u2019arrosto<\/h4><span class=\"tsh-stage-time\">35 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Preparare forno e teglia<\/h4><p>Scaldare il forno a 210 \u00b0C statico. Distribuire cipolle, carote e sedano nella teglia e versare 200 ml di brodo.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Condire il tacchino<\/h4><p>Tamponare il tacchino. Mescolare olio, sale, pepe e maggiorana e massaggiare la pelle. Sistemare il volatile sul letto di verdure con il petto rivolto verso l\u2019alto.<\/p><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4>Arrostire fino alla temperatura sicura<\/h4><span class=\"tsh-stage-time\">circa 3 ore<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Colorire la pelle<\/h4><p>Cuocere a 210 \u00b0C per 25 minuti, quindi abbassare a 170 \u00b0C. Aggiungere il brodo rimasto sul fondo senza bagnare la pelle.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Proseguire la cottura<\/h4><p>Arrostire per circa 2 ore e 20 minuti, ruotando la teglia una volta. Proteggere il petto con alluminio se \u00e8 gi\u00e0 ben dorato.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Misurare petto e coscia<\/h4><p>Controllare la temperatura nella parte pi\u00f9 spessa del petto e della coscia, senza toccare l\u2019osso. Proseguire fino ad almeno 74 \u00b0C in entrambi i punti.<\/p><span class=\"tsh-cue\">La sicurezza si verifica con il termometro, non dal colore dei succhi.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4>Scottare e condire i mlinci<\/h4><span class=\"tsh-stage-time\">20 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Far riposare il tacchino e filtrare il fondo<\/h4><p>Trasferire il tacchino su un vassoio e coprire liberamente per 25 minuti. Filtrare il fondo, eliminare il grasso in eccesso e misurarne circa 350 ml.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Scottare i mlinci<\/h4><p>Portare a bollore l\u2019acqua salata. Immergere i mlinci spezzati per 20\u201330 secondi, solo finch\u00e9 diventano flessibili. Scolarli subito senza risciacquare.<\/p><span class=\"tsh-cue\">I pezzi si piegano ma non si disfano.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Finire nel fondo arrosto<\/h4><p>Trasferire i mlinci in una pirofila, condirli gradualmente con il fondo e cuocere a 190 \u00b0C per 8\u201310 minuti. Mescolare una volta e servire con il tacchino affettato.<\/p><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controllo-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"controls-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e correzioni<\/p><h3 id=\"controls-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Temperatura del volatile e idratazione dei mlinci<\/h3><p class=\"tsh-head-copy\">Il tacchino richiede una soglia interna precisa; la pasta richiede invece una lettura tattile durante la scottatura.<\/p><\/div><div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura interna<\/p><strong>\u2265 74 \u00b0C<\/strong><p>Misurare separatamente petto e coscia.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Scottatura mlinci<\/p><strong>20\u201330 sec<\/strong><p>Solo finch\u00e9 le sfoglie diventano flessibili.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Finitura<\/p><strong>190 \u00b0C \u00b7 8\u201310 min<\/strong><p>Il fondo viene assorbito senza perdere i bordi tostati.<\/p><\/section><\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi frequenti e correzioni<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Problema\">Mlinci collosi<\/td><td data-label=\"Causa probabile\">Sono rimasti troppo a lungo nell\u2019acqua.<\/td><td data-label=\"Correzione\">Scottare in piccoli lotti e scolare appena si piegano.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Mlinci unti<\/td><td data-label=\"Causa probabile\">\u00c8 stato usato fondo non sgrassato o in eccesso.<\/td><td data-label=\"Correzione\">Rimuovere il grasso e aggiungere il liquido a pi\u00f9 riprese.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Tacchino asciutto<\/td><td data-label=\"Causa probabile\">La temperatura \u00e8 salita troppo oltre 74 \u00b0C.<\/td><td data-label=\"Correzione\">Iniziare i controlli prima e coprire il petto gi\u00e0 dorato.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"practical-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la cottura<\/p><h3 id=\"practical-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Servire il piatto nel momento giusto<\/h3><p class=\"tsh-head-copy\">La carne pu\u00f2 riposare mentre la pasta viene completata, cos\u00ec entrambe arrivano calde senza una lunga attesa.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Servizio<\/h4>\n<p>Disporre i mlinci su un vassoio e appoggiare sopra fette di petto e pezzi di coscia. Servire a parte il fondo rimasto, ben caldo.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4>\n<p>Refrigerare carne e mlinci entro due ore, preferibilmente separati. Consumare entro 3\u20134 giorni e riscaldare fino a 74 \u00b0C.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Sostituzione dei mlinci<\/h4>\n<p>Se non sono disponibili, sottili sfoglie di pasta all\u2019uovo cotte a secco possono imitare la funzione, ma il sapore tostato e la consistenza non saranno identici.<\/p>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"faq-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Domande su purica s mlincima<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>I mlinci possono essere preparati prima?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Possono essere spezzati in anticipo, ma vanno scottati e conditi poco prima del servizio per evitare che assorbano troppo liquido.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Perch\u00e9 non si irrora spesso il tacchino?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Aprire il forno e bagnare la pelle rallenta la doratura. \u00c8 pi\u00f9 utile mantenere liquido sul fondo e proteggere soltanto le zone gi\u00e0 scure.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Quanto fondo devono assorbire i mlinci?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Abbastanza da risultare morbidi e lucidi, senza liquido libero nella pirofila. La quantit\u00e0 varia secondo spessore e secchezza delle sfoglie.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\" aria-labelledby=\"nutrition-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrition-title-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">Valori nutrizionali indicativi<\/h3><p class=\"tsh-head-copy\">Calcolo basato sulle quantit\u00e0 complete e sulla resa indicata; marche, rifilatura, assorbimento e porzionatura modificano il valore reale.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 670 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 68 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 940 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 porzione con circa 220 g di tacchino e 150 g di mlinci. <strong>Allergeni:<\/strong> glutine, uova e sedano. Stima informativa basata su valori di composizione standard.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Il fondo dell\u2019arrosto entra nei mlinci senza cancellarne il gusto tostato, mentre il tacchino riposa e conserva i succhi.<\/p><p class=\"tsh-close-copy\">Scottatura breve, condimento graduale e temperatura interna controllata trasformano due preparazioni semplici in un piatto unico coerente e preciso.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-purica-s-mlincima-traditional-croatian-roast-turkey-with-mlinci\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Purica s mlincima con tacchino arrosto, sfoglie mlinci ammorbidite nel fondo di cottura e bordi ancora tostati\",\n  \"description\": \"Tacchino arrosto con mlinci, le sfoglie croate secche che vengono scottate e condite con il fondo della teglia: carne succosa, pelle dorata e pasta morbida con qualche bordo ancora tostato.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Purica-s-Mlincima-\u2014-Traditional-Croatian-Roast-Turkey-with-Mlinci-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Purica-s-Mlincima-\u2014-Traditional-Croatian-Roast-Turkey-with-Mlinci-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Purica-s-Mlincima-\u2014-Traditional-Croatian-Roast-Turkey-with-Mlinci-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\": \"Piatto principale di pollame\",\n  \"cookingMethod\": \"Arrosto e finitura al forno\",\n  \"keywords\": \"purica s mlincima, tacchino croato con mlinci, mlinci al fondo di arrosto, tacchino arrosto dello Zagorje, sfoglie croate al forno\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT3H\",\n  \"totalTime\": \"PT4H\",\n  \"recipeYield\": \"8 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"670 kcal\",\n    \"carbohydrateContent\": \"58 g\",\n    \"proteinContent\": \"68 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"940 mg\",\n    \"servingSize\": \"1 porzione con circa 220 g di tacchino e 150 g di mlinci\"\n  },\n  \"recipeIngredient\": [\n    \"1, circa 4 kg tacchino intero eviscerato\",\n    \"25 ml olio di oliva\",\n    \"12 g sale fino\",\n    \"1 cucchiaino pepe nero\",\n    \"1 cucchiaino maggiorana secca\",\n    \"2 cipolle a spicchi\",\n    \"2 carote a pezzi\",\n    \"2 coste sedano a pezzi\",\n    \"350 ml brodo di pollo non troppo salato\",\n    \"600 g mlinci secchi, spezzati in pezzi grandi\",\n    \"2,5 l acqua per la scottatura\",\n    \"8 g sale per l\u2019acqua\",\n    \"350 ml fondo di cottura del tacchino, sgrassato\",\n    \"15 g prezzemolo tritato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Condire e avviare l\u2019arrosto\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Preparare forno e teglia\",\n          \"text\": \"Scaldare il forno a 210 \u00b0C statico. 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