{"id":3994,"date":"2026-07-28T16:34:12","date_gmt":"2026-07-28T16:34:12","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/surlice-con-zgvacet-dagnello\/"},"modified":"2026-07-28T16:34:12","modified_gmt":"2026-07-28T16:34:12","slug":"surlice-con-zgvacet-dagnello","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/surlice-con-zgvacet-dagnello\/","title":{"rendered":"\u0160urlice con \u017egvacet d\u2019agnello"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu{\n  --tsh-paper:#fff;--tsh-paper-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;--tsh-night:#192622;--tsh-night-2:#24332f;--tsh-sage:#176745;--tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;--tsh-blue-soft:#edf4fd;--tsh-rose:#994435;--tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;--tsh-violet-soft:#f4eff9;--tsh-shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-radius-xl:24px;--tsh-radius-lg:18px;--tsh-radius-md:14px;--tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);color:var(--tsh-ink);font-family:var(--tsh-font);\n  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li:nth-child(even){background:#fdfbf8}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;font-variant-numeric:tabular-nums}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-note-grid{margin-top:15px;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr))}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-note{position:relative;min-width:0;padding:17px 18px;padding-inline-start:51px;border:1px solid var(--tsh-line);border-radius:14px;background:#fbfaf7;color:var(--tsh-copy);font-size:13.5px;line-height:1.6}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-style:italic}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-note strong{color:var(--tsh-ink)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stages{display:grid;gap:15px}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-card{--stage-tone:#8a590c;--stage-bg:#fbf4e8;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-card:nth-child(2){--stage-tone:#176745;--stage-bg:#edf7f1}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-card:nth-child(3){--stage-tone:#285c9d;--stage-bg:#eef4fc}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:13px;align-items:center;padding:16px 18px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,var(--stage-bg),#fff 88%)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border-radius:12px;background:var(--stage-tone);color:#fff;font-size:12px;font-weight:860}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;line-height:1.3}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-stage-time{padding:6px 10px;border:1px solid var(--tsh-line);border-radius:999px;background:#fff;color:var(--stage-tone);font-size:11.5px;font-weight:780;white-space:nowrap}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-step-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,400px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-step{position:relative;display:grid;grid-template-columns:38px 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#c8dfd2;border-radius:999px;background:#eff8f3;color:#115b3a;font-size:11.5px;font-weight:780;line-height:1.38}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-cue::before{content:\"\u2713\";font-size:10px;font-weight:900}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr))}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control:nth-child(2)::before{background:var(--tsh-blue)} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control:nth-child(3)::before{background:var(--tsh-sage)} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control:nth-child(4)::before{background:var(--tsh-violet)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;text-transform:uppercase}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;line-height:1.18}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-control p{margin-top:8px}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:#fbf8f2;text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;text-align:start;text-transform:uppercase}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table th:nth-child(1){width:24%} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table th:nth-child(2),#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table th:nth-child(3){width:38%}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table td:last-child,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table th:last-child{border-inline-end:0}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-card:nth-child(2)::before{background:var(--tsh-sage)} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-card:nth-child(3)::before{background:var(--tsh-blue)} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-card:nth-child(4)::before{background:var(--tsh-violet)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-card ul,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));align-items:start}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq{min-width:0;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq summary{list-style:none;cursor:pointer} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq-answer{border-top:1px solid var(--tsh-line)} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;text-transform:uppercase}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;font-variant-numeric:tabular-nums}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{position:relative;overflow:hidden;padding:clamp(25px,3.4vw,38px);border:1px solid #31413c;border-radius:21px;background:radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));box-shadow:var(--tsh-shadow)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;line-height:1.34}\n#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n@media (min-width:901px){\n  #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1} 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.tsh-card,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-masthead,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-title-wrap,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-head,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-kicker,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-quote,#recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-copy{color:#000!important} #recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n\n<\/style>\n<section id=\"recipe-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-describedby=\"recipe-summary-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Pasta cava a mano \u00b7 Agnello e formaggio ovino<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><span class=\"tsh-title-main\"><b>\u0160urlice con \u017egvacet d\u2019agnello<\/b>,<\/span>\n        <span class=\"tsh-title-accent\">pasta arrotolata a mano dell\u2019isola di Krk con rag\u00f9 lento e formaggio ovino<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Le \u0161urlice vengono arrotolate su un bastoncino sottile per creare un canale che trattiene lo \u017egvacet d\u2019agnello. Il rag\u00f9 cuoce piano fino a sfaldarsi, poi pasta e salsa vengono uniti con poca acqua di cottura e formaggio ovino.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\">\n<li>Piatto principale<\/li>\n<li>Cucina croata<\/li>\n<li>Brasatura e bollitura<\/li>\n<li>Impegnativa<\/li>\n<\/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\/Surlice-with-Lamb-Zgvacet-\u2014-Hand-Rolled-Krk-Island-Pasta-with-Lamb-Ragu-3.webp\" alt=\"Piatto largo di \u0161urlice al rag\u00f9 d\u2019agnello con formaggio grattugiato, pane a sinistra e tovagliolo di lino sul fondo\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Le \u0161urlice ben formate restano cave e tenaci, mentre lo \u017egvacet aderisce alla superficie senza lasciare liquido libero nel piatto.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tempi, resa e stima nutrizionale\">\n<div class=\"tsh-fact\"><dt>Resa<\/dt><dd>6 porzioni<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>1 h<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>2 h 10 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Riposo impasto<\/dt><dd>30 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Tempo totale<\/dt><dd>3 h 40 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 760 kcal<\/dd><\/div>\n<\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\">\n<a href=\"#panoramica-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Panoramica<\/a>\n<a href=\"#ingredienti-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingredienti<\/a>\n<a href=\"#preparazione-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Preparazione<\/a>\n<a href=\"#controlli-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Controlli e correzioni<\/a>\n<a href=\"#pratica-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Servizio e conservazione<\/a>\n<a href=\"#faq-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Domande frequenti<\/a>\n<a href=\"#nutrizione-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Valori nutrizionali<\/a>\n<\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"panoramica-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, gusto e tecnica<\/p><h3 id=\"panoramica-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Perch\u00e9 la forma cava delle \u0161urlice cambia il risultato<\/h3><p class=\"tsh-head-copy\">L\u2019impasto deve essere elastico, il canale centrale aperto e il rag\u00f9 abbastanza denso da avvolgere la pasta senza coprirne la consistenza.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\">\n<p>Le \u0161urlice sono una pasta lavorata a mano legata all\u2019isola di Krk. Piccoli cilindri di impasto vengono avvolti attorno a un ferro sottile, un bastoncino o uno spiedino, poi fatti scorrere per lasciare un foro centrale. Questa forma non \u00e8 ornamentale: aumenta la superficie e raccoglie salse robuste come lo \u017egvacet, uno stufato di carne che sull\u2019isola pu\u00f2 accompagnare pranzi di festa e riunioni familiari.<\/p>\n<p>Per ottenere una pasta resistente, la farina viene idratata gradualmente. Un impasto troppo morbido si attacca al bastoncino e chiude il foro; uno troppo asciutto si screpola durante l\u2019arrotolamento. Dieci minuti di lavorazione e mezz\u2019ora di riposo rendono la massa liscia. Ogni pezzo deve essere corto, sottile e regolare, ma piccole differenze sono normali e favoriscono una consistenza artigianale.<\/p>\n<p>Lo spessore della pasta incide sul tempo di cottura pi\u00f9 della lunghezza. Pezzi da circa 4 g permettono di formare tubi sottili che cuociono in pochi minuti e mantengono una masticabilit\u00e0 piacevole. Dopo la formatura devono asciugare su un canovaccio infarinato, senza sovrapporsi. L\u2019essiccazione superficiale evita che si incollino, ma non deve trasformarli in pasta secca: una \u0161urlica pronta conserva una lieve elasticit\u00e0 quando viene piegata. La quantit\u00e0 d\u2019acqua nell\u2019impasto pu\u00f2 variare con la farina, perci\u00f2 viene aggiunta poco per volta e non tutta in una volta.<\/p>\n<\/div>\n<div class=\"tsh-prose\">\n<p>Lo \u017egvacet richiede una cottura lenta. La spalla d\u2019agnello viene rosolata in pi\u00f9 riprese per non raffreddare la casseruola, poi cuoce con cipolla, vino, pomodoro ed erbe fino a quando le fibre cedono alla pressione della forchetta. La salsa non va addensata con farina: sono la cipolla ridotta, la gelatina naturale della carne e l\u2019evaporazione controllata a darle corpo.<\/p>\n<p>La pasta viene lessata solo quando il rag\u00f9 \u00e8 pronto. Una parte dell\u2019acqua amidacea regola la densit\u00e0 finale e aiuta il formaggio ovino a distribuirsi. La mantecatura dura un minuto, quanto basta per riempire i canali senza spezzare le \u0161urlice. Il piatto deve restare succoso ma non brodoso; sul fondo rimane un velo di salsa, non una pozza.<\/p>\n<p>La spalla d\u2019agnello \u00e8 adatta allo \u017egvacet perch\u00e9 contiene tessuto connettivo che, con una cottura dolce, si converte in gelatina e rende la salsa piena senza panna o roux. I cubi devono avere dimensioni simili; pezzi molto piccoli si asciugano prima che la cipolla si sciolga. Il vino viene fatto ridurre prima del pomodoro, cos\u00ec l\u2019acidit\u00e0 resta pulita e non sa di alcol crudo. Rosmarino e alloro restano discreti. Quando la carne \u00e8 tenera, il rag\u00f9 viene regolato con poca acqua di cottura, mai allungato fino a perdere aderenza.<\/p>\n<p>La salsa pu\u00f2 essere preparata il giorno precedente: raffredda rapidamente in un contenitore basso, viene refrigerata e poi riportata a bollore dolce fino a 74 \u00b0C prima dell\u2019uso. Le \u0161urlice, invece, rendono meglio quando vengono formate e cotte nello stesso giorno. Se devono attendere alcune ore, restano su un telo infarinato in ambiente asciutto. Al servizio il formaggio ovino viene aggiunto con moderazione, perch\u00e9 una quantit\u00e0 eccessiva copre il gusto dell\u2019agnello e aumenta la sapidit\u00e0 del rag\u00f9.<\/p>\n<\/div>\n<\/div>\n<div class=\"tsh-callout\" role=\"note\">Le \u0161urlice appena formate possono asciugare 20\u201330 minuti su un telo infarinato: la superficie diventa meno fragile, mentre il centro resta abbastanza umido da cuocere in modo uniforme.<\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\">\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Foro centrale aperto<\/h4><\/div><p>Il bastoncino viene sfilato con un movimento diritto; schiacciare la pasta chiude il canale.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Rosolatura in pi\u00f9 riprese<\/h4><\/div><p>La carne sviluppa colore senza lessarsi nel proprio liquido.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Mantecatura breve<\/h4><\/div><p>Un minuto nel rag\u00f9 basta a legare salsa, acqua di cottura e formaggio.<\/p><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"ingredienti-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti e quantit\u00e0<\/p><h3 id=\"ingredienti-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingredienti per 6 porzioni<\/h3><p class=\"tsh-head-copy\">Ogni quantit\u00e0 \u00e8 riferita alla resa dichiarata; le note indicano stato, qualit\u00e0 o funzione tecnica.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"ingredient-group-1-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Per le \u0161urlice<\/h4><ul>\n<li><span class=\"tsh-amount\">450 g<\/span><span>farina di grano tenero tipo 0<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>uovo grande<\/span><\/li>\n<li><span class=\"tsh-amount\">210 ml<\/span><span>acqua tiepida<small>Aggiungerla gradualmente; potrebbe non servire tutta.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">7 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">20 g<\/span><span>farina extra<small>Per il piano e il telo di riposo.<\/small><\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"ingredient-group-2-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Per lo \u017egvacet d\u2019agnello<\/h4><ul>\n<li><span class=\"tsh-amount\">900 g<\/span><span>spalla d\u2019agnello disossata, in cubi di 4 cm<\/span><\/li>\n<li><span class=\"tsh-amount\">35 ml<\/span><span>olio extravergine d\u2019oliva<\/span><\/li>\n<li><span class=\"tsh-amount\">350 g<\/span><span>cipolle, affettate sottili<\/span><\/li>\n<li><span class=\"tsh-amount\">3<\/span><span>spicchi d\u2019aglio, tritati<\/span><\/li>\n<li><span class=\"tsh-amount\">200 ml<\/span><span>vino rosso secco<\/span><\/li>\n<li><span class=\"tsh-amount\">500 g<\/span><span>passata di pomodoro<\/span><\/li>\n<li><span class=\"tsh-amount\">250 ml<\/span><span>brodo di carne non salato<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>foglia di alloro<\/span><\/li>\n<li><span class=\"tsh-amount\">1 rametto<\/span><span>rosmarino<\/span><\/li>\n<li><span class=\"tsh-amount\">1 cucchiaino<\/span><span>paprika dolce<\/span><\/li>\n<li><span class=\"tsh-amount\">8 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">1 g<\/span><span>pepe nero macinato<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-3-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"ingredient-group-3-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Per completare<\/h4><ul>\n<li><span class=\"tsh-amount\">60 g<\/span><span>formaggio ovino stagionato, grattugiato<\/span><\/li>\n<li><span class=\"tsh-amount\">10 g<\/span><span>prezzemolo tritato<\/span><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene glutine, uova e latte. Il vino viene cotto a lungo, ma chi evita completamente l\u2019alcol pu\u00f2 sostituirlo con brodo e 1 cucchiaio di aceto di vino.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Occorrono una casseruola pesante da 5 litri, un bastoncino liscio di 3\u20134 mm, una pentola larga e un telo pulito.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"preparazione-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 8 passaggi eseguibili<\/p><h3 id=\"preparazione-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Preparazione ordinata per fasi reali<\/h3><p class=\"tsh-head-copy\">Tempi e segnali di cottura sono riportati nel punto in cui servono, senza separare azioni che appartengono allo stesso gesto.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Impastare e formare le \u0161urlice<\/h4><span class=\"tsh-stage-time\">circa 1 h 30 min<\/span><\/div>\n<ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Preparare l\u2019impasto<\/h4><p>Mescolare farina e sale, creare una cavit\u00e0 e aggiungere l\u2019uovo. Versare quasi tutta l\u2019acqua e impastare 10 minuti, aggiungendo il resto solo se necessario.<\/p>\n<span class=\"tsh-cue\">L\u2019impasto \u00e8 liscio, elastico e non aderisce alle dita.<\/span>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Far riposare<\/h4><p>Coprire l\u2019impasto e lasciarlo riposare 30 minuti a temperatura ambiente. Dividere in cordoncini spessi circa 1 cm e tagliarli in pezzi da 3 cm.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Arrotolare sul bastoncino<\/h4><p>Appoggiare ogni pezzo sul bastoncino infarinato, farlo rotolare con il palmo fino a ottenere un cilindro sottile, quindi sfilarlo senza schiacciarlo. Disporre le \u0161urlice su un telo infarinato.<\/p>\n<span class=\"tsh-cue\">Il foro resta visibile da entrambe le estremit\u00e0.<\/span>\n<\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Cuocere lo \u017egvacet<\/h4><span class=\"tsh-stage-time\">circa 2 h<\/span><\/div>\n<ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Rosolare l\u2019agnello<\/h4><p>Scaldare l\u2019olio nella casseruola. Asciugare la carne e rosolarla in tre riprese per 3\u20134 minuti per lato; trasferire ogni porzione in un piatto.<\/p>\n<span class=\"tsh-cue\">I cubi presentano una crosta bruna senza liquido sul fondo.<\/span>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ridurre cipolla e vino<\/h4><p>Abbassare a fuoco medio, aggiungere le cipolle e cuocere 12\u201315 minuti finch\u00e9 sono morbide e ambrate. Unire aglio e paprika per 30 secondi, versare il vino e ridurlo della met\u00e0.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Brasare fino a tenerezza<\/h4><p>Rimettere la carne nella casseruola con passata, brodo, alloro, rosmarino, sale e pepe. Coprire parzialmente e cuocere a leggero fremito per 1 ora e 30\u201345 minuti, mescolando ogni tanto.<\/p>\n<span class=\"tsh-cue\">L\u2019agnello si divide con la forchetta e la salsa vela il dorso di un cucchiaio.<\/span>\n<\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Lessare e mantecare<\/h4><span class=\"tsh-stage-time\">10 min<\/span><\/div>\n<ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Cuocere la pasta<\/h4><p>Portare a ebollizione abbondante acqua salata. Lessare le \u0161urlice 7\u20139 minuti, assaggiandole dal sesto minuto; conservare 250 ml di acqua di cottura.<\/p>\n<span class=\"tsh-cue\">La pasta \u00e8 tenera ma conserva una resistenza netta al centro.<\/span>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Unire pasta e rag\u00f9<\/h4><p>Scolare le \u0161urlice e trasferirle nello \u017egvacet. Aggiungere 80\u2013120 ml di acqua di cottura e met\u00e0 formaggio; mescolare su fuoco basso per 1 minuto. Finire con prezzemolo e formaggio rimasto.<\/p>\n<span class=\"tsh-cue\">La salsa aderisce e riempie i canali senza accumularsi sul fondo.<\/span>\n<\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controlli-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"controlli-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e diagnosi<\/p><h3 id=\"controlli-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Punti di controllo e correzioni<\/h3><p class=\"tsh-head-copy\">Le misure confermano il risultato insieme ai segnali visivi, tattili e aromatici descritti nel procedimento.<\/p><\/div>\n<div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\">\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Fremito del rag\u00f9<\/p><strong>92\u201395 \u00b0C<\/strong><p>Bolle piccole e lente mantengono la carne succosa.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Cottura \u0161urlice<\/p><strong>7\u20139 min<\/strong><p>Il tempo varia con lo spessore; l\u2019assaggio resta il controllo decisivo.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Riposo impasto<\/p><strong>30 min<\/strong><p>Rilassa il glutine e impedisce che i cilindri si ritirino.<\/p><\/section>\n<\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi comuni, cause probabili e correzioni<\/caption>\n<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\">\u0160urlice screpolate<\/td><td data-label=\"Causa probabile\">Impasto troppo asciutto o non riposato.<\/td><td data-label=\"Correzione\">Incorporare poca acqua con mani bagnate e completare il riposo coperto.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Foro che si chiude<\/td><td data-label=\"Causa probabile\">Pasta troppo morbida o pressione eccessiva.<\/td><td data-label=\"Correzione\">Infarinare appena il bastoncino e arrotolare con un solo passaggio leggero.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Rag\u00f9 unto<\/td><td data-label=\"Causa probabile\">Taglio troppo grasso o bollore forte.<\/td><td data-label=\"Correzione\">Eliminare il grasso superficiale e mantenere solo un leggero fremito.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Salsa troppo liquida<\/td><td data-label=\"Causa probabile\">Casseruola coperta per tutta la cottura.<\/td><td data-label=\"Correzione\">Scoprire negli ultimi 15\u201320 minuti e ridurre senza far sfaldare troppo la carne.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"pratica-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"pratica-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la preparazione<\/p><h3 id=\"pratica-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Servizio, conservazione e uso pratico<\/h3><p class=\"tsh-head-copy\">Le indicazioni tengono conto della struttura del piatto, della sicurezza e del modo pi\u00f9 utile di organizzare gli avanzi.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Portare in tavola subito, in piatti caldi. Il formaggio ovino va aggiunto con misura per non coprire il gusto dell\u2019agnello.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Rag\u00f9 e pasta si conservano separatamente per 3 giorni in frigorifero. Le \u0161urlice crude possono asciugare fino a 8 ore in luogo fresco.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Riscaldamento<\/h4><p>Scaldare il rag\u00f9 a leggero bollore, aggiungere la pasta con poca acqua e portare il centro ad almeno 74 \u00b0C.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Preparazione anticipata<\/h4><p>Lo \u017egvacet migliora dopo una notte in frigorifero. Sgrassarlo da freddo e riscaldarlo mentre si lessa la pasta fresca.<\/p><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"faq-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dubbi pratici<\/p><h3 id=\"faq-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Domande frequenti su \u0160urlice con \u017egvacet d\u2019agnello<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Si pu\u00f2 usare una macchina per pasta?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La macchina pu\u00f2 stendere l\u2019impasto, ma la forma caratteristica richiede comunque il bastoncino. Uno spessore uniforme facilita il lavoro.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Quale taglio d\u2019agnello \u00e8 pi\u00f9 adatto?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La spalla offre collagene e grasso sufficienti per una brasatura lunga. Coscia molto magra tende a diventare asciutta prima che la salsa si riduca.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Le \u0161urlice possono essere congelate?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec. Vanno congelate in un solo strato, poi trasferite in un sacchetto e lessate direttamente da congelate aggiungendo circa 2 minuti.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"nutrizione-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrizione-title-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Valori nutrizionali indicativi<\/h3><p class=\"tsh-head-copy\">Calcolo riferito a 6 porzioni; i valori reali variano con marche, rifilatura, assorbimento e porzionatura.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\">\n<div><dt>Calorie<\/dt><dd>\u2248 760 kcal<\/dd><\/div>\n<div><dt>Carboidrati<\/dt><dd>78 g<\/dd><\/div>\n<div><dt>Proteine<\/dt><dd>43 g<\/dd><\/div>\n<div><dt>Grassi<\/dt><dd>29 g<\/dd><\/div>\n<div><dt>Fibre<\/dt><dd>6 g<\/dd><\/div>\n<div><dt>Sodio<\/dt><dd>720 mg<\/dd><\/div>\n<\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 porzione (circa 480 g). <strong>Allergeni:<\/strong> Contiene glutine, uova e latte. Il vino viene cotto a lungo, ma chi evita completamente l\u2019alcol pu\u00f2 sostituirlo con brodo e 1 cucchiaio di aceto di vino. <strong>Stima:<\/strong> valori approssimativi basati su riferimenti compositivi standard.<\/p>\n<\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p>\n<p class=\"tsh-close-quote\">Una pasta cava e tenace, costruita per raccogliere un rag\u00f9 d\u2019agnello lungo e concentrato.<\/p><p class=\"tsh-close-copy\">La forma delle \u0161urlice e la consistenza dello \u017egvacet devono incontrarsi nello stesso minuto. Quando il foro resta aperto e la salsa \u00e8 densa per riduzione naturale, il piatto risulta ricco senza essere pesante.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u0160urlice con \u017egvacet d\u2019agnello, pasta arrotolata a mano dell\u2019isola di Krk con rag\u00f9 lento e formaggio ovino\",\n  \"description\": \"Le \u0161urlice vengono arrotolate su un bastoncino sottile per creare un canale che trattiene lo \u017egvacet d\u2019agnello. 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