{"id":3964,"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\/janjetina-ispod-peke\/"},"modified":"2026-07-28T09:10:17","modified_gmt":"2026-07-28T09:10:17","slug":"janjetina-ispod-peke","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/janjetina-ispod-peke\/","title":{"rendered":"Janjetina ispod peke"},"content":{"rendered":"\n<style>\n#recipe-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke{--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 58px;color:var(--ink);font:400 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id=\"recipe-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-describedby=\"recipe-summary-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Cottura lenta dalmata \u00b7 Carne, patate e fondo concentrato<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><span class=\"tsh-title-main\"><b>Janjetina ispod peke<\/b> con spalla d\u2019agnello e patate,<\/span><span class=\"tsh-title-accent\">cotte lentamente in teglia per imitare il calore avvolgente della peka<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Spalla d\u2019agnello, patate, cipolle e aglio cuociono lentamente in una teglia coperta, poi scoperta per la doratura: la carne diventa tenera, le patate assorbono il fondo e i bordi restano arrostiti.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Piatto di carne<\/li><li>Cucina croata<\/li><li>Cottura lenta coperta<\/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\/Roasted-Dalmatian-Lamb-\u2014-Janjetina-ispod-peke-3.webp\" alt=\"Agnello dalmata cotto lentamente con patate, cipolle e rosmarino in una grande teglia\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>La cottura coperta ammorbidisce la spalla; gli ultimi minuti scoperti concentrano il fondo e dorano le patate.<\/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>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>2 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Riposo<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>3 h 25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 740 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Panoramica<\/a><a href=\"#ingredienti-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Ingredienti<\/a><a href=\"#preparazione-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Preparazione<\/a><a href=\"#controllo-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Punti di controllo<\/a><a href=\"#servizio-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Domande frequenti<\/a><a href=\"#nutrizione-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Valori nutrizionali<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"overview-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><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-roasted-dalmatian-lamb-janjetina-ispod-peke\">Riprodurre in forno il calore avvolgente della peka<\/h3><p class=\"tsh-head-copy\">Una teglia pesante e un coperchio ben aderente trattengono vapore e calore; la fase scoperta costruisce la superficie arrostita.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Janjetina ispod peke descrive l\u2019agnello cotto sotto una campana metallica coperta di brace. Il calore arriva dall\u2019alto e dal basso, mentre il recipiente trattiene vapore e succhi. In una cucina domestica la stessa dinamica pu\u00f2 essere avvicinata con una teglia pesante coperta molto bene: la carne cuoce in ambiente umido e le patate assorbono il fondo, poi la copertura viene tolta per ottenere colore e concentrazione.<\/p><p>La spalla \u00e8 pi\u00f9 adatta della coscia quando si cerca una cottura lunga e tollerante. Il tessuto connettivo richiede tempo per ammorbidirsi; tagliando la carne in grandi porzioni si mantiene una superficie sufficiente per dorare senza asciugare il centro. Patate, cipolle e aglio vengono sistemati sotto e intorno all\u2019agnello, cos\u00ec ricevono grasso e succhi durante tutta la cottura.<\/p><\/div>\n<div class=\"tsh-prose\"><p>Il vino e l\u2019acqua non devono sommergere gli ingredienti. Servono a generare vapore e a impedire che il fondo bruci nella prima fase. Una quantit\u00e0 eccessiva trasformerebbe la teglia in uno stufato acquoso. Il rosmarino viene usato con misura, mentre l\u2019olio aiuta le patate superiori a colorire quando il coperchio viene rimosso.<\/p><p>La tenerezza \u00e8 il segnale decisivo: una forchetta entra facilmente vicino all\u2019osso e la carne cede senza sfaldarsi in fibre secche. Per sicurezza, la parte pi\u00f9 spessa deve raggiungere almeno 63 \u00b0C; in questa cottura la spalla supera normalmente tale soglia e diventa davvero tenera intorno a temperature pi\u00f9 alte. Il riposo di quindici minuti permette al fondo di stabilizzarsi e rende pi\u00f9 pulito il servizio.<\/p><div class=\"tsh-callout\" role=\"note\">Se la teglia non ha un coperchio pesante, usare due strati di carta da forno e alluminio ben sigillati: il vapore non deve fuggire durante la fase lenta.<\/div><\/div><\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti decisivi\"><section class=\"tsh-key\"><h4>Pezzi grandi e uniformi<\/h4><p>Cuociono insieme e resistono alla lunga fase coperta.<\/p><\/section><section class=\"tsh-key\"><h4>Liquido sotto il livello delle patate<\/h4><p>Crea vapore senza lessare il piatto.<\/p><\/section><section class=\"tsh-key\"><h4>Doratura soltanto alla fine<\/h4><p>Prima si costruisce tenerezza, poi colore e concentrazione.<\/p><\/section><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"ingredients-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti misurati<\/p><h3 id=\"ingredients-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Ingredienti per 8 porzioni<\/h3><p class=\"tsh-head-copy\">Una teglia pesante di circa 38 \u00d7 28 cm permette di disporre carne e patate in un solo strato irregolare ma non ammassato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\"><h4>Per agnello e patate<\/h4><ul>\n<li><span class=\"tsh-amount\">2,4 kg<\/span><span>spalla d\u2019agnello con osso, in 6\u20138 pezzi<\/span><\/li>\n<li><span class=\"tsh-amount\">1,6 kg<\/span><span>patate sbucciate, in pezzi grandi<\/span><\/li>\n<li><span class=\"tsh-amount\">400 g<\/span><span>cipolle a spicchi<\/span><\/li>\n<li><span class=\"tsh-amount\">6 spicchi<\/span><span>aglio schiacciato<\/span><\/li>\n<li><span class=\"tsh-amount\">50 ml<\/span><span>olio extravergine di oliva<\/span><\/li>\n<li><span class=\"tsh-amount\">180 ml<\/span><span>vino bianco secco<\/span><\/li>\n<li><span class=\"tsh-amount\">180 ml<\/span><span>acqua<\/span><\/li>\n<li><span class=\"tsh-amount\">14 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\">3 rametti<\/span><span>rosmarino<\/span><\/li>\n<li><span class=\"tsh-amount\">2 foglie<\/span><span>alloro<\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> il vino contiene solfiti. Pu\u00f2 essere sostituito con acqua e un cucchiaio di succo di limone.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> serve una teglia pesante con coperchio o una sigillatura molto stretta, oltre a pinze e termometro a sonda.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"method-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Procedimento eseguibile<\/p><h3 id=\"method-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Cuocere coperto, dorare e lasciare riposare<\/h3><p class=\"tsh-head-copy\">La ricetta ha due regimi di calore distinti: vapore trattenuto per la tenerezza, forno scoperto per la superficie.<\/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>Preparare teglia e ingredienti<\/h4><span class=\"tsh-stage-time\">40 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>Condire l\u2019agnello<\/h4><p>Scaldare il forno a 190 \u00b0C statico. Tamponare l\u2019agnello e condirlo con met\u00e0 dell\u2019olio, 9 g di sale e pepe. Lasciare riposare mentre si preparano le verdure.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Disporre patate e aromi<\/h4><p>Mescolare patate e cipolle con l\u2019olio e il sale rimasti. Sistemarle nella teglia con aglio, rosmarino e alloro, poi appoggiare sopra i pezzi di agnello.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Aggiungere il liquido e sigillare<\/h4><p>Versare vino e acqua ai bordi, senza lavare il condimento dalla carne. Coprire con il coperchio o sigillare bene con carta da forno e alluminio.<\/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>Cuocere lentamente sotto copertura<\/h4><span class=\"tsh-stage-time\">1 h 50 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Avviare la cottura coperta<\/h4><p>Cuocere a 190 \u00b0C per 60 minuti. Aprire con cautela, girare i pezzi di agnello e mescolare soltanto le patate del bordo.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Proseguire fino alla tenerezza<\/h4><p>Richiudere e cuocere altri 45\u201350 minuti. Controllare che sul fondo resti un poco di liquido; aggiungere 60 ml di acqua calda soltanto se necessario.<\/p><span class=\"tsh-cue\">La forchetta entra facilmente nella carne vicino all\u2019osso.<\/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>Dorare e riposare<\/h4><span class=\"tsh-stage-time\">35\u201340 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>Scoprire e arrostire<\/h4><p>Rimuovere la copertura, alzare il forno a 220 \u00b0C e cuocere per 20\u201325 minuti. Girare una volta le patate pallide e irrorare la carne con poco fondo.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Controllare e lasciare riposare<\/h4><p>Verificare che la carne abbia superato 63 \u00b0C nella parte pi\u00f9 spessa. Togliere la teglia dal forno e lasciare riposare 15 minuti, coperta molto liberamente.<\/p><span class=\"tsh-cue\">Patate dorate ai bordi, fondo lucido e carne che cede senza asciugarsi.<\/span><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controllo-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"controls-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e correzioni<\/p><h3 id=\"controls-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Tenerezza, fondo e doratura finale<\/h3><p class=\"tsh-head-copy\">Il piatto non richiede un liquido abbondante; il fondo deve ridursi fino a velare patate e carne.<\/p><\/div><div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Fase coperta<\/p><strong>190 \u00b0C \u00b7 1 h 50 min<\/strong><p>Il vapore ammorbidisce spalla e patate.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Doratura<\/p><strong>220 \u00b0C \u00b7 20\u201325 min<\/strong><p>La superficie prende colore senza prolungare la fase umida.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura minima<\/p><strong>\u2265 63 \u00b0C<\/strong><p>La spalla sar\u00e0 normalmente pi\u00f9 calda quando \u00e8 davvero tenera.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Riposo<\/p><strong>15 min<\/strong><p>Il fondo si stabilizza prima del servizio.<\/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\">Carne tenace<\/td><td data-label=\"Causa probabile\">La fase coperta \u00e8 stata troppo breve.<\/td><td data-label=\"Correzione\">Richiudere e proseguire 20 minuti con poco liquido caldo.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Patate lessate<\/td><td data-label=\"Causa probabile\">Liquido eccessivo o pezzi troppo piccoli.<\/td><td data-label=\"Correzione\">Usare pezzi grandi e mantenere il liquido sotto il loro livello.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Fondo bruciato<\/td><td data-label=\"Causa probabile\">Sigillatura debole o teglia asciutta.<\/td><td data-label=\"Correzione\">Controllare a met\u00e0 cottura e aggiungere poca acqua calda.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"practical-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la cottura<\/p><h3 id=\"practical-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Servizio, avanzi e variazioni ragionevoli<\/h3><p class=\"tsh-head-copy\">La teglia pu\u00f2 arrivare direttamente in tavola; il fondo concentrato \u00e8 parte del piatto e va distribuito sulle porzioni.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Servizio<\/h4>\n<p>Servire un pezzo di agnello con patate e cipolle, completando con un cucchiaio di fondo. Un\u2019insalata verde o cavolo semplice bilancia la ricchezza.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4>\n<p>Refrigerare entro due ore in contenitori bassi. Consumare entro 3\u20134 giorni e riscaldare fino a 74 \u00b0C con un poco di acqua o fondo.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Altre verdure<\/h4>\n<ul><li>Carote grandi possono entrare insieme alle patate.<\/li><li>Peperoni possono essere aggiunti solo nella fase scoperta.<\/li><li>Non affollare con verdure acquose, che diluirebbero il fondo.<\/li><\/ul>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"faq-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">Domande sulla janjetina ispod peke<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Serve una vera peka per questa ricetta?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. La campana e la brace producono un risultato specifico, ma una teglia pesante ben sigillata riproduce la combinazione di calore e vapore in modo domestico.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Si pu\u00f2 usare la coscia?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec, ma \u00e8 pi\u00f9 magra e pu\u00f2 asciugarsi prima che le patate siano pronte. La spalla \u00e8 pi\u00f9 adatta alla cottura lunga.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Perch\u00e9 la carne viene dorata soltanto alla fine?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La fase coperta sviluppa tenerezza; la doratura finale concentra il fondo e colora la superficie senza impedire l\u2019ammorbidimento iniziale.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\" aria-labelledby=\"nutrition-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrition-title-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">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 740 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 55 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 820 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 porzione con circa 230 g di agnello e 250 g di patate. <strong>Allergeni:<\/strong> nessuno dei principali allergeni obbligatori, se il vino \u00e8 idoneo; contiene solfiti se si usa vino. 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\">Carne che cede alla forchetta, patate intrise di fondo e bordi arrostiti restituiscono la logica della peka anche in forno.<\/p><p class=\"tsh-close-copy\">La copertura deve trattenere il vapore, il liquido restare misurato e la doratura arrivare soltanto quando la spalla \u00e8 gi\u00e0 tenera.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-roasted-dalmatian-lamb-janjetina-ispod-peke\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Janjetina ispod peke con spalla d\u2019agnello e patate, cotte lentamente in teglia per imitare il calore avvolgente della peka\",\n  \"description\": \"Spalla d\u2019agnello, patate, cipolle e aglio cuociono lentamente in una teglia coperta, poi scoperta per la doratura: la carne diventa tenera, le patate assorbono il fondo e i bordi restano arrostiti.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Roasted-Dalmatian-Lamb-\u2014-Janjetina-ispod-peke-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Roasted-Dalmatian-Lamb-\u2014-Janjetina-ispod-peke-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Roasted-Dalmatian-Lamb-\u2014-Janjetina-ispod-peke-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 di carne a cottura lenta\",\n  \"cookingMethod\": \"Cottura lenta coperta al forno\",\n  \"keywords\": \"janjetina ispod peke, agnello dalmata con patate, agnello cotto sotto la peka, spalla d\u2019agnello al forno, arrosto croato a cottura lenta\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT2H30M\",\n  \"totalTime\": \"PT3H25M\",\n  \"recipeYield\": \"8 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"740 kcal\",\n    \"carbohydrateContent\": \"38 g\",\n    \"proteinContent\": \"55 g\",\n    \"fatContent\": \"38 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"820 mg\",\n    \"servingSize\": \"1 porzione con circa 230 g di agnello e 250 g di patate\"\n  },\n  \"recipeIngredient\": [\n    \"2,4 kg spalla d\u2019agnello con osso, in 6\u20138 pezzi\",\n    \"1,6 kg patate sbucciate, in pezzi grandi\",\n    \"400 g cipolle a spicchi\",\n    \"6 spicchi aglio schiacciato\",\n    \"50 ml olio extravergine di oliva\",\n    \"180 ml vino bianco secco\",\n    \"180 ml acqua\",\n    \"14 g sale fino\",\n    \"1 cucchiaino pepe nero\",\n    \"3 rametti rosmarino\",\n    \"2 foglie alloro\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Preparare teglia e ingredienti\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Condire l\u2019agnello\",\n          \"text\": \"Scaldare il forno a 190 \u00b0C statico. 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