{"id":3968,"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\/poljicki-soparnik\/"},"modified":"2026-07-28T09:10:17","modified_gmt":"2026-07-28T09:10:17","slug":"poljicki-soparnik","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/poljicki-soparnik\/","title":{"rendered":"Polji\u010dki soparnik"},"content":{"rendered":"\n<style>\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie{--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 16px\/1.7 \"Barlow\",\"Segoe UI\",Arial,sans-serif}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie *,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie *:before,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie *:after{box-sizing:border-box}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie :where(h2,h3,h4,p,ul,ol,li,dl,dt,dd,figure,figcaption,table,caption){margin:0;padding:0}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie img{display:block;max-width:100%}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-anchor{scroll-margin-top:90px}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-masthead{display:grid;overflow:hidden;margin-bottom:20px;border:1px solid #d8cbb9;border-radius:25px;background:#fff;box-shadow:var(--shadow)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-title-wrap{padding:clamp(32px,4.5vw,55px);background:radial-gradient(circle at 100% 0,rgba(154,101,17,.14),transparent 26rem),linear-gradient(145deg,#fffdfa,#fbf4e8)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-main-kicker,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-kicker,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-close-kicker{color:var(--gold2);font-size:10px;font-weight:800;letter-spacing:.15em;text-transform:uppercase}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-main-kicker{margin-bottom:14px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-title{font-size:clamp(38px,4.5vw,60px);font-weight:800;letter-spacing:-.05em;line-height:1}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-title-main,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-title-accent{display:block}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-title-accent{margin-top:11px;color:var(--gold);font-size:.48em;line-height:1.18;letter-spacing:-.025em}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-lead{max-width:850px;margin-top:19px;color:var(--copy);font-size:17px;line-height:1.68}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:20px;list-style:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tags li{padding:6px 11px;border:1px solid #dfc89f;border-radius:999px;background:#fffaf2;color:#62400d;font-size:12px;font-weight:700}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-hero{position:relative;background:#ece4d8}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-hero img{width:100%;height:100%;min-height:360px;object-fit:cover}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-hero figcaption{padding:12px 20px;border-top:1px solid var(--line);background:#fff;color:var(--muted);font-size:12.5px}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-facts{grid-column:1\/-1;display:grid;grid-template-columns:repeat(var(--cols),minmax(0,1fr));gap:1px;padding:1px;background:var(--line)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-facts--5{--cols:5}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-facts--6{--cols:6}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-fact{padding:15px;background:#fffdf9}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-fact dt,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition dt{margin-bottom:4px;color:var(--muted);font-size:9px;font-weight:800;letter-spacing:.12em;text-transform:uppercase}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-fact dd{font-weight:780;font-variant-numeric:tabular-nums}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-quick-nav{position:sticky;top:10px;z-index:20;display:flex;gap:7px;margin-bottom:20px;padding:8px;overflow-x:auto;border:1px solid #d8cbb9;border-radius:16px;background:rgba(255,255,255,.94);box-shadow:var(--shadow);scrollbar-width:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-quick-nav a{flex:0 0 auto;padding:8px 12px;border:1px solid #e3d3b9;border-radius:999px;background:#fffaf2;color:#563607;font-size:12px;font-weight:720;text-decoration:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--night);background:var(--night);color:#fff}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-card{overflow:hidden;margin-bottom:20px;border:1px solid var(--line);border-radius:23px;background:#fff;box-shadow:var(--shadow)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-card-head{padding:clamp(22px,3vw,34px);border-bottom:1px solid var(--line);background:linear-gradient(135deg,var(--tone-bg,#fbf3e5),#fff 78%)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tone-gold{--tone-bg:#fbf3e5}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tone-sage{--tone-bg:#eaf6ef}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tone-blue{--tone-bg:#edf4fd}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tone-rose{--tone-bg:#fbefec}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-tone-violet{--tone-bg:#f4eff9}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-kicker{margin-bottom:8px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-card-head h3{font-size:clamp(23px,2.6vw,31px);line-height:1.17;letter-spacing:-.03em}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-head-copy{max-width:900px;margin-top:9px;color:var(--copy);font-size:14px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-card-body{padding:clamp(22px,3.2vw,38px)}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(25px,4vw,50px)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-prose p{color:var(--copy);font-size:15px;line-height:1.78}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-prose p+p{margin-top:15px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-callout{margin-top:18px;padding:16px 18px;border:1px solid #dfc89e;border-inline-start:4px solid var(--gold);border-radius:12px;background:#fff8ec;color:#513b1a;font-size:14px;font-weight:600}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-key-grid,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-control-grid,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-grid,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq-grid,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,260px),1fr));gap:13px;margin-top:20px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-key,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-control,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-card,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-note{padding:18px;border:1px solid var(--line);border-radius:15px;background:linear-gradient(145deg,#fffaf1,#fff);box-shadow:0 8px 22px rgba(35,30,23,.04)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-key h4,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-card h4{margin-bottom:7px;font-size:15.5px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-key p,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-control p,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-card p,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-card li,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-note{color:var(--copy);font-size:13.5px;line-height:1.62}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-card ul,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-practical-card ol{padding-inline-start:20px}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,410px),1fr));gap:15px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-card{overflow:hidden;border:1px solid var(--line);border-radius:16px;background:#fff}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-card h4{padding:15px 19px;border-bottom:1px solid var(--line);background:#fbf6ed;font-size:16px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-card ul{list-style:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-card li{display:grid;grid-template-columns:minmax(85px,auto) minmax(0,1fr);gap:12px;padding:11px 17px;border-bottom:1px solid var(--line);color:var(--copy);font-size:14px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-card li:last-child{border-bottom:0}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-amount{display:inline-flex;width:max-content;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--ink);font-size:12px;font-weight:800}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-ingredient-card small{display:block;margin-top:3px;color:var(--muted);font-size:12px}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stages{display:grid;gap:15px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-card{overflow:hidden;border:1px solid var(--line);border-radius:17px;background:#fff}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:12px;align-items:center;padding:15px 18px;border-bottom:1px solid var(--line);background:#eef4fc}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-badge,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step-no{display:grid;place-items:center;border-radius:11px;background:var(--blue);color:#fff;font-size:11px;font-weight:850}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-badge{width:39px;height:39px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-time{padding:5px 9px;border:1px solid #c9daf2;border-radius:999px;color:var(--blue);font-size:11px;font-weight:750;white-space:nowrap}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,400px),1fr));gap:1px;background:var(--line);list-style:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step{display:grid;grid-template-columns:37px minmax(0,1fr);gap:12px;padding:19px;background:#fff}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step-no{width:35px;height:35px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step h4{margin-bottom:5px;font-size:15px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step p{color:var(--copy);font-size:13.7px;line-height:1.64}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-cue{display:inline-flex;margin-top:8px;padding:5px 9px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#115b3a;font-size:11px;font-weight:760}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-control-label{color:var(--muted);font-size:9px;font-weight:800;letter-spacing:.12em;text-transform:uppercase}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-control strong{display:block;margin:4px 0 7px;font-size:22px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--line);border-radius:15px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-table{width:100%;min-width:720px;border-collapse:collapse}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-table caption{padding:14px 16px;text-align:start;font-weight:800}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-table th{padding:11px 13px;background:var(--night);color:#fff;font-size:10px;text-align:start;text-transform:uppercase}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-table td{padding:13px;border-top:1px solid var(--line);color:var(--copy);font-size:13px;vertical-align:top}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-table td:first-child{color:var(--ink);font-weight:750}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq{overflow:hidden;border:1px solid var(--line);border-radius:15px;background:#fff}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq summary{cursor:pointer;list-style:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq summary::-webkit-details-marker{display:none}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq-top{display:grid;grid-template-columns:35px minmax(0,1fr) 26px;gap:10px;align-items:center;padding:14px;background:#fbf7ef}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq-top:after{content:\"+\";display:grid;width:26px;height:26px;place-items:center;border:1px solid #ddcfbb;border-radius:8px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq[open] .tsh-faq-top:after{content:\"\u2212\";background:var(--night);color:#fff}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq-no{display:grid;width:34px;height:34px;place-items:center;border-radius:10px;background:var(--night);color:#f3c873;font-size:10px;font-weight:850}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq h4{font-size:14px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-faq-answer p{padding:15px;border-top:1px solid var(--line);color:var(--copy);font-size:13.4px}\n#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;border:1px solid var(--line);border-radius:15px;background:var(--line)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition>div{padding:14px;background:#fff}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition dd{font-size:16px;font-weight:820}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition-note{margin-top:12px;color:var(--muted);font-size:12.5px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-close{padding:clamp(25px,3vw,37px);border-radius:21px;background:linear-gradient(135deg,var(--night),#263732);color:#fff;box-shadow:var(--shadow)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-close-kicker{color:#f1c878}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-close-quote{margin-top:7px;font-size:clamp(21px,2.4vw,28px);font-weight:760;line-height:1.34}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-close-copy{margin-top:9px;color:#cbd5d1;font-size:13.7px}\n@media(min-width:1040px){#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-masthead{grid-template-columns:minmax(0,1.05fr) minmax(380px,.95fr)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-hero{border-inline-start:1px solid var(--line)}}\n@media(max-width:900px){#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-copy-grid{grid-template-columns:1fr}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-facts{--cols:3}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition{grid-template-columns:repeat(3,1fr)}}\n@media(max-width:680px){#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie{width:calc(100% - 12px)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-title{font-size:clamp(34px,10vw,46px)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-quick-nav{top:5px}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-step-grid{grid-template-columns:1fr}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-facts{--cols:2}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-nutrition{grid-template-columns:repeat(2,1fr)}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-head{grid-template-columns:auto 1fr}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-stage-time{grid-column:2;justify-self:start}}\n@media(prefers-reduced-motion:reduce){#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie *,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie *:before,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie *:after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media print{#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie{width:100%;margin:0;font-size:10.5pt}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-quick-nav,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-hero{display:none!important}#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-card,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-masthead,#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie .tsh-close{box-shadow:none;border-radius:0}}\n<\/style>\n<section id=\"recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-describedby=\"recipe-summary-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Torta salata sottile \u00b7 Bietole asciutte e sfoglia tesa<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><span class=\"tsh-title-main\"><b>Polji\u010dki soparnik<\/b> con bietole, cipollotti e prezzemolo,<\/span><span class=\"tsh-title-accent\">racchiusi in due sfoglie sottili e rifiniti con aglio e olio<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Due sfoglie sottili racchiudono bietole ben asciutte, cipollotti e prezzemolo; dopo la cottura il soparnik viene spennellato con olio e aglio e tagliato a rombi, con ripieno verde ma non acquoso.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Torta salata<\/li><li>Cucina croata<\/li><li>Cottura 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\/Poljicki-Soparnik-\u2014-Traditional-Chard-and-Onion-Pie-3.webp\" alt=\"Grande polji\u010dki soparnik rotondo con superficie dorata e taglio a rombi\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Le bietole devono essere perfettamente asciutte: il ripieno resta verde e la sfoglia inferiore non si inumidisce.<\/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>12 pezzi<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>22 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Riposo<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>1 h 32 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 255 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Panoramica<\/a><a href=\"#ingredienti-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Ingredienti<\/a><a href=\"#preparazione-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Preparazione<\/a><a href=\"#controllo-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Punti di controllo<\/a><a href=\"#servizio-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Domande frequenti<\/a><a href=\"#nutrizione-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Valori nutrizionali<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"overview-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><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-poljicki-soparnik-traditional-chard-and-onion-pie\">Una sfoglia sottile che regge un ripieno verde e asciutto<\/h3><p class=\"tsh-head-copy\">La gestione dell\u2019acqua nelle bietole \u00e8 pi\u00f9 importante della quantit\u00e0 di farina; il calore alto cuoce rapidamente senza seccare le foglie.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Il polji\u010dki soparnik proviene dall\u2019area di Poljica, nell\u2019entroterra dalmata, ed \u00e8 riconosciuto nell\u2019Unione europea come indicazione geografica protetta. Il nome protetto riguarda un prodotto conforme alla specifica; questa \u00e8 una versione domestica ispirata alla tecnica, non una dichiarazione di certificazione. La forma \u00e8 larga e sottile, il ripieno essenziale e il taglio finale a rombi.<\/p><p>Le bietole non vengono lessate. Sono lavate, asciugate con grande attenzione e tagliate sottilmente, poi unite a cipollotti e prezzemolo. L\u2019acqua residua \u00e8 il principale rischio: durante la cottura diventerebbe vapore, separerebbe le sfoglie e renderebbe molle la base. Per questo le foglie devono asciugare distese su teli puliti prima di essere condite.<\/p><\/div>\n<div class=\"tsh-prose\"><p>L\u2019impasto \u00e8 semplice e relativamente sodo. Dopo il riposo si divide in due dischi molto sottili, uno appena pi\u00f9 grande per la base. Il ripieno viene distribuito lasciando un bordo libero, senza pressarlo. La sfoglia superiore viene stesa, appoggiata e sigillata con una piega sottile; fori discreti permettono al vapore residuo di uscire.<\/p><p>Una pietra refrattaria o una teglia gi\u00e0 calda favorisce la base. Il forno alto e il tempo breve cuociono la pasta prima che le bietole perdano troppo colore. Subito dopo la cottura, la superficie viene strofinata o spennellata con aglio e olio. Il riposo di quindici minuti ammorbidisce appena la crosta e permette un taglio netto a rombi.<\/p><div class=\"tsh-callout\" role=\"note\">La dicitura IGP spetta soltanto al prodotto conforme alla specifica registrata. In un articolo domestico \u00e8 corretto descrivere il piatto come interpretazione della tecnica di Poljica.<\/div><\/div><\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti decisivi\"><section class=\"tsh-key\"><h4>Bietole completamente asciutte<\/h4><p>Evitano vapore e fondo molle.<\/p><\/section><section class=\"tsh-key\"><h4>Sfoglie sottili ma non trasparenti<\/h4><p>Contengono il ripieno senza diventare dominanti.<\/p><\/section><section class=\"tsh-key\"><h4>Teglia gi\u00e0 calda<\/h4><p>La base inizia a cuocere appena entra nel forno.<\/p><\/section><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"ingredients-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti misurati<\/p><h3 id=\"ingredients-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Ingredienti per un soparnik grande<\/h3><p class=\"tsh-head-copy\">Le dosi sono adatte a una forma di circa 38 cm; una superficie pi\u00f9 piccola produrrebbe una torta troppo spessa.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\"><h4>Per le due sfoglie<\/h4><ul>\n<li><span class=\"tsh-amount\">500 g<\/span><span>farina di frumento tipo 0<\/span><\/li>\n<li><span class=\"tsh-amount\">300 ml<\/span><span>acqua tiepida<\/span><\/li>\n<li><span class=\"tsh-amount\">10 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">15 ml<\/span><span>olio di oliva<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\"><h4>Per il ripieno<\/h4><ul>\n<li><span class=\"tsh-amount\">1,2 kg<\/span><span>bietole fresche<small>Peso prima di eliminare le coste pi\u00f9 dure.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">250 g<\/span><span>cipollotti affettati finemente<\/span><\/li>\n<li><span class=\"tsh-amount\">30 g<\/span><span>prezzemolo tritato<\/span><\/li>\n<li><span class=\"tsh-amount\">35 ml<\/span><span>olio di oliva<\/span><\/li>\n<li><span class=\"tsh-amount\">8 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">1\/2 cucchiaino<\/span><span>pepe nero<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\"><h4>Per la finitura<\/h4><ul>\n<li><span class=\"tsh-amount\">35 ml<\/span><span>olio extravergine di oliva<\/span><\/li>\n<li><span class=\"tsh-amount\">3 spicchi<\/span><span>aglio schiacciato e tritato<\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> contiene glutine. L\u2019impasto non contiene uova n\u00e9 latticini.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Indicazione geografica.<\/strong> questa preparazione domestica non attribuisce automaticamente la certificazione IGP al prodotto ottenuto fuori dalla filiera conforme.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"method-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Procedimento eseguibile<\/p><h3 id=\"method-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Asciugare le bietole, stendere e cuocere a calore alto<\/h3><p class=\"tsh-head-copy\">Il ripieno e l\u2019impasto hanno preparazioni separate; la formatura deve essere rapida per non far rilasciare acqua alle foglie salate.<\/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>Impastare e far riposare<\/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>Formare un impasto sodo<\/h4><p>Mescolare farina e sale. Aggiungere acqua tiepida e 15 ml di olio, impastando per 8\u201310 minuti fino a una massa liscia e poco appiccicosa.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Dividere e riposare<\/h4><p>Dividere in una porzione leggermente pi\u00f9 grande per la base e una pi\u00f9 piccola per la copertura. Coprire e lasciare riposare 30 minuti.<\/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>Preparare il ripieno verde<\/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\">03<\/span><div><h4>Lavare e asciugare le bietole<\/h4><p>Separare le coste dure, lavare le foglie e asciugarle prima con centrifuga e poi su teli puliti. Tagliare a strisce sottili.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Condire soltanto alla fine<\/h4><p>Mescolare bietole, cipollotti, prezzemolo, 35 ml di olio, sale e pepe immediatamente prima di riempire la sfoglia.<\/p><span class=\"tsh-cue\">Sul fondo della ciotola non deve comparire acqua libera.<\/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>Formare e cuocere<\/h4><span class=\"tsh-stage-time\">30 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Scaldare teglia e forno<\/h4><p>Portare il forno a 240 \u00b0C statico con una teglia rovesciata o pietra refrattaria nella parte bassa. Preparare un foglio di carta da forno.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Stendere la base<\/h4><p>Stendere la porzione pi\u00f9 grande in un disco sottile di circa 40 cm. Trasferirlo sulla carta, distribuire il ripieno fino a 3 cm dal bordo e livellare senza premere.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Chiudere il soparnik<\/h4><p>Stendere il secondo disco, appoggiarlo sul ripieno e sigillare i bordi ripiegando la base verso l\u2019interno. Praticare 5\u20136 piccoli fori sulla superficie.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Cuocere rapidamente<\/h4><p>Far scivolare il soparnik sulla teglia calda e cuocere 20\u201322 minuti, finch\u00e9 compaiono chiazze dorate e la base \u00e8 asciutta.<\/p><span class=\"tsh-cue\">La sfoglia \u00e8 tesa, asciutta e leggermente maculata.<\/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\">4<\/span><h4>Condire e tagliare<\/h4><span class=\"tsh-stage-time\">15 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Applicare aglio e olio<\/h4><p>Mescolare 35 ml di olio con l\u2019aglio. Spennellare la superficie ancora calda, insistendo sui bordi.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Riposare e tagliare a rombi<\/h4><p>Coprire con un telo pulito per 10 minuti, poi scoprire e attendere altri 5 minuti. Tagliare in rombi con coltello lungo o rotella.<\/p><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controllo-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"controls-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e correzioni<\/p><h3 id=\"controls-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Umidit\u00e0 del ripieno e calore della base<\/h3><p class=\"tsh-head-copy\">Una sfoglia sottile non tollera acqua libera; la teglia calda deve fissare immediatamente il fondo.<\/p><\/div><div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Bietole<\/p><strong>Asciutte al tatto<\/strong><p>Nessun liquido nella ciotola dopo il condimento.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Forno<\/p><strong>240 \u00b0C<\/strong><p>Calore alto e cottura breve.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cottura<\/p><strong>20\u201322 min<\/strong><p>Base asciutta e chiazze dorate.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Riposo<\/p><strong>15 min<\/strong><p>La crosta si ammorbidisce appena e si taglia pulita.<\/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\">Base molle<\/td><td data-label=\"Causa probabile\">Bietole bagnate o teglia fredda.<\/td><td data-label=\"Correzione\">Asciugare pi\u00f9 a lungo e preriscaldare la superficie di cottura.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Ripieno acquoso<\/td><td data-label=\"Causa probabile\">Sale aggiunto troppo presto.<\/td><td data-label=\"Correzione\">Condire soltanto immediatamente prima di formare.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Sfoglia che si ritira<\/td><td data-label=\"Causa probabile\">Impasto non riposato abbastanza.<\/td><td data-label=\"Correzione\">Coprire per 30 minuti e stendere senza forza eccessiva.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"practical-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la cottura<\/p><h3 id=\"practical-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Servizio, conservazione e identit\u00e0 del piatto<\/h3><p class=\"tsh-head-copy\">Il soparnik si serve tiepido o a temperatura ambiente; il riposo breve armonizza aglio, olio e sfoglia.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Servizio<\/h4>\n<p>Tagliare a rombi e servire su un grande vassoio. \u00c8 adatto come antipasto sostanzioso, merenda salata o componente di un pasto leggero.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4>\n<p>Conservare coperto in frigorifero per 2 giorni. Riportare la crosta a temperatura in forno a 190 \u00b0C per 6\u20138 minuti.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Preparazione anticipata<\/h4>\n<p>L\u2019impasto pu\u00f2 riposare in frigorifero una notte. Le bietole possono essere lavate e asciugate in anticipo, ma vanno tagliate e salate poco prima dell\u2019assemblaggio.<\/p>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"faq-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">Domande sul polji\u010dki soparnik<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Le coste delle bietole si usano?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Le coste pi\u00f9 sottili possono essere affettate finemente; quelle grosse trattengono pi\u00f9 acqua e rendono difficile una cottura uniforme.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Serve una pietra refrattaria?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Non \u00e8 indispensabile. Una teglia pesante preriscaldata e usata rovesciata offre una base sufficientemente calda.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Perch\u00e9 si copre brevemente dopo il forno?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Il telo trattiene una piccola quantit\u00e0 di vapore e rende la sfoglia meno fragile senza bagnarla, facilitando il taglio a rombi.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\" aria-labelledby=\"nutrition-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrition-title-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">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 255 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 39 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 650 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 pezzo, circa 140 g. <strong>Allergeni:<\/strong> glutine. 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\">Sfoglie sottili, bietole asciutte e finitura all\u2019aglio producono un soparnik verde al centro e pulito al taglio.<\/p><p class=\"tsh-close-copy\">Il controllo dell\u2019acqua decide il risultato: asciugare le foglie, salarle tardi e cuocere su una superficie gi\u00e0 calda mantiene il ripieno fresco e la base stabile.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Polji\u010dki soparnik con bietole, cipollotti e prezzemolo, racchiusi in due sfoglie sottili e rifiniti con aglio e olio\",\n  \"description\": \"Due sfoglie sottili racchiudono bietole ben asciutte, cipollotti e prezzemolo; dopo la cottura il soparnik viene spennellato con olio e aglio e tagliato a rombi, con ripieno verde ma non acquoso.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Poljicki-Soparnik-\u2014-Traditional-Chard-and-Onion-Pie-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Poljicki-Soparnik-\u2014-Traditional-Chard-and-Onion-Pie-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Poljicki-Soparnik-\u2014-Traditional-Chard-and-Onion-Pie-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\": \"Torta salata\",\n  \"cookingMethod\": \"Cottura al forno\",\n  \"keywords\": \"ricetta polji\u010dki soparnik, soparnik alle bietole, torta salata croata sottile, sfoglia con bietole e cipollotti, piatto tradizionale di Poljica\",\n  \"prepTime\": \"PT55M\",\n  \"cookTime\": \"PT22M\",\n  \"totalTime\": \"PT1H32M\",\n  \"recipeYield\": \"12 pezzi\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"255 kcal\",\n    \"carbohydrateContent\": \"39 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"9 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"650 mg\",\n    \"servingSize\": \"1 pezzo, circa 140 g\"\n  },\n  \"recipeIngredient\": [\n    \"500 g farina di frumento tipo 0\",\n    \"300 ml acqua tiepida\",\n    \"10 g sale fino\",\n    \"15 ml olio di oliva\",\n    \"1,2 kg bietole fresche\",\n    \"250 g cipollotti affettati finemente\",\n    \"30 g prezzemolo tritato\",\n    \"35 ml olio di oliva\",\n    \"8 g sale fino\",\n    \"1\/2 cucchiaino pepe nero\",\n    \"35 ml olio extravergine di oliva\",\n    \"3 spicchi aglio schiacciato e tritato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Impastare e far riposare\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Formare un impasto sodo\",\n          \"text\": \"Mescolare farina e sale. Aggiungere acqua tiepida e 15 ml di olio, impastando per 8\u201310 minuti fino a una massa liscia e poco appiccicosa.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dividere e riposare\",\n          \"text\": \"Dividere in una porzione leggermente pi\u00f9 grande per la base e una pi\u00f9 piccola per la copertura. Coprire e lasciare riposare 30 minuti.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Preparare il ripieno verde\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Lavare e asciugare le bietole\",\n          \"text\": \"Separare le coste dure, lavare le foglie e asciugarle prima con centrifuga e poi su teli puliti. Tagliare a strisce sottili.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Condire soltanto alla fine\",\n          \"text\": \"Mescolare bietole, cipollotti, prezzemolo, 35 ml di olio, sale e pepe immediatamente prima di riempire la sfoglia. Sul fondo della ciotola non deve comparire acqua libera.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Formare e cuocere\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Scaldare teglia e forno\",\n          \"text\": \"Portare il forno a 240 \u00b0C statico con una teglia rovesciata o pietra refrattaria nella parte bassa. Preparare un foglio di carta da forno.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Stendere la base\",\n          \"text\": \"Stendere la porzione pi\u00f9 grande in un disco sottile di circa 40 cm. Trasferirlo sulla carta, distribuire il ripieno fino a 3 cm dal bordo e livellare senza premere.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Chiudere il soparnik\",\n          \"text\": \"Stendere il secondo disco, appoggiarlo sul ripieno e sigillare i bordi ripiegando la base verso l\u2019interno. Praticare 5\u20136 piccoli fori sulla superficie.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuocere rapidamente\",\n          \"text\": \"Far scivolare il soparnik sulla teglia calda e cuocere 20\u201322 minuti, finch\u00e9 compaiono chiazze dorate e la base \u00e8 asciutta. La sfoglia \u00e8 tesa, asciutta e leggermente maculata.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Condire e tagliare\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Applicare aglio e olio\",\n          \"text\": \"Mescolare 35 ml di olio con l\u2019aglio. Spennellare la superficie ancora calda, insistendo sui bordi.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Riposare e tagliare a rombi\",\n          \"text\": \"Coprire con un telo pulito per 10 minuti, poi scoprire e attendere altri 5 minuti. Tagliare in rombi con coltello lungo o rotella.\"\n        }\n      ]\n    }\n  ]\n}<\/script>\n<script id=\"recipe-meta-sync-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">\n(function(){\n  var schemaId='recipe-schema-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){if(!raw) return '';if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;return raw.replace(' ','T')+'Z';};\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;if(mod) data.dateModified=mod;\n    if(pageUrl){data.url=pageUrl;data.mainEntityOfPage=pageUrl;data['@id']=pageUrl+'#recipe';}\n    if(!data.inLanguage){var recipeSection=q('#recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie[lang]');var language=(recipeSection && recipeSection.lang)||document.documentElement.lang||'';if(language) data.inLanguage=language;}\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);var pub=value(q('meta[property=\"article:published_time\"]'));var mod=value(q('meta[property=\"article:modified_time\"]'))||value(q('meta[property=\"og:updated_time\"]'));\n    if(!pub||!mod){document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){if(script===el)return;try{var parsed=JSON.parse(script.textContent);var nodes=Array.isArray(parsed)?parsed:(Array.isArray(parsed['@graph'])?parsed['@graph']:[parsed]);nodes.forEach(function(node){if(!node||typeof node!=='object')return;var types=Array.isArray(node['@type'])?node['@type']:[node['@type']];var isArticle=types.some(function(type){return typeof type==='string'&&\/Article|BlogPosting|NewsArticle\/.test(type);});if(!isArticle)return;if(!pub&&node.datePublished)pub=node.datePublished;if(!mod&&node.dateModified)mod=node.dateModified;});}catch(ignore){}});}\n    if(!pub)pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));if(!mod)mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n    var canonical=q('link[rel=\"canonical\"]');var pageUrl=canonical&&canonical.href?canonical.href:'';var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');var api=null;Array.prototype.some.call(apiLinks,function(node){if(node.href&&node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1&&node.href.indexOf('\/oembed\/')===-1){api=node;return true;}return false;});\n    if((!pub||!mod||!pageUrl)&&api&&window.fetch){fetch(api.href,{credentials:'same-origin'}).then(function(response){if(!response.ok)throw new Error('REST');return response.json();}).then(function(post){if(!pub&&post.date_gmt)pub=utc(post.date_gmt);if(!mod&&post.modified_gmt)mod=utc(post.modified_gmt);if(!pageUrl&&post.link)pageUrl=post.link;apply(data,pub,mod,pageUrl);}).catch(function(){apply(data,pub,mod,pageUrl);});}else{apply(data,pub,mod,pageUrl);}\n  }catch(ignore){}\n})();\n<\/script>\n<script id=\"recipe-ui-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie\">\n(function(){var root=document.getElementById('recipe-it-hr-poljicki-soparnik-traditional-chard-and-onion-pie');if(!root)return;var nav=root.querySelector('.tsh-quick-nav');if(!nav)return;var links=Array.prototype.slice.call(nav.querySelectorAll('a[href^=\"#\"]'));var items=links.map(function(link){var id=link.getAttribute('href').slice(1);return{link:link,section:document.getElementById(id)};}).filter(function(item){return item.section;});if(!items.length)return;var ticking=false;var update=function(){ticking=false;var marker=Math.max(110,window.innerHeight*.2);var active=items[0];items.forEach(function(item){if(item.section.getBoundingClientRect().top<=marker)active=item;});items.forEach(function(item){if(item===active)item.link.setAttribute('aria-current','location');else item.link.removeAttribute('aria-current');});};var requestUpdate=function(){if(ticking)return;ticking=true;window.requestAnimationFrame(update);};window.addEventListener('scroll',requestUpdate,{passive:true});window.addEventListener('resize',requestUpdate,{passive:true});update();})();\n<\/script>\n","protected":false},"featured_media":3969,"parent":3741,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[166,197],"tsh_national_cuisine":[217],"class_list":["post-3968","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-pane-e-prodotti-da-forno-salati","tsh_dish_type-torte-e-crostate-salate","tsh_national_cuisine-cucina-croata"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/tsh_food\/3968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/tsh_food\/3741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/media\/3969"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/media?parent=3968"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/tags?post=3968"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/tsh_dish_type?post=3968"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/it\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}