{"id":4000,"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\/slavonski-fis-paprikas\/"},"modified":"2026-07-28T16:34:12","modified_gmt":"2026-07-28T16:34:12","slug":"slavonski-fis-paprikas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/slavonski-fis-paprikas\/","title":{"rendered":"Slavonski fi\u0161 paprika\u0161"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-hr-slavonski-fis-paprikas{\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  font-size:16px;line-height:1.72;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n}\n#recipe-it-hr-slavonski-fis-paprikas *,#recipe-it-hr-slavonski-fis-paprikas *::before,#recipe-it-hr-slavonski-fis-paprikas 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rgba(255,255,255,.84);pointer-events:none}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-card-head{--tone:var(--tsh-gold-deep);--tone-bg:#faf4e9;--tone-rgb:109,67,7;position:relative;z-index:1;overflow:hidden;padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);border-bottom:1px solid var(--tsh-line);background:radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),linear-gradient(132deg,var(--tone-bg),#fff 74%)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-card-head::before{content:\"\";position:absolute;inset-block:clamp(22px,2.8vw,32px);inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tone)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-it-hr-slavonski-fis-paprikas 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dd{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.3;font-variant-numeric:tabular-nums}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav{position:sticky;top:12px;z-index:30;display:flex;flex-wrap:wrap;gap:7px;margin-bottom:20px;padding:8px;overflow-x:auto;border:1px solid rgba(216,203,185,.92);border-radius:17px;background:rgba(255,255,255,.94);box-shadow:0 12px 34px rgba(38,32,24,.075);scrollbar-width:none;counter-reset:tsh-nav}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav::-webkit-scrollbar{display:none}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav a{counter-increment:tsh-nav;display:inline-flex;align-items:center;gap:7px;min-height:38px;padding:6px 12px 6px 7px;border:1px solid #e4d5bc;border-radius:999px;background:#fffaf2;color:#58380a;font-size:12.5px;font-weight:730;text-decoration:none;white-space:nowrap;transition:.18s var(--tsh-ease)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav a::before{content:counter(tsh-nav,decimal-leading-zero);display:grid;min-width:25px;height:25px;padding-inline:4px;place-items:center;border-radius:999px;background:#efe1c7;color:#70470a;font-size:9px;font-weight:850}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;transform:translateY(-1px)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-prose p+p{margin-top:15px}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-callout{margin-top:19px;padding:16px 18px 16px 20px;border:1px solid #dfc89e;border-inline-start:4px solid var(--tsh-gold);border-radius:12px;background:linear-gradient(135deg,#fff8ec,#fffdf8);color:#513b1a;font-size:14px;font-weight:640;line-height:1.64}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key-grid,#recipe-it-hr-slavonski-fis-paprikas .tsh-control-grid,#recipe-it-hr-slavonski-fis-paprikas .tsh-practical-grid,#recipe-it-hr-slavonski-fis-paprikas .tsh-faq-grid,#recipe-it-hr-slavonski-fis-paprikas .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,250px),1fr));gap:13px}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key-grid{margin-top:27px}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key,#recipe-it-hr-slavonski-fis-paprikas .tsh-control,#recipe-it-hr-slavonski-fis-paprikas .tsh-practical-card{position:relative;min-width:0;overflow:hidden;padding:18px;border:1px solid var(--tsh-line);border-radius:15px;background:linear-gradient(150deg,#fff8ec,#fff 72%);box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key::before,#recipe-it-hr-slavonski-fis-paprikas .tsh-control::before,#recipe-it-hr-slavonski-fis-paprikas .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-gold)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key-no,#recipe-it-hr-slavonski-fis-paprikas .tsh-faq-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);color:#f3c873;font-size:11.5px;font-weight:860}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key h4,#recipe-it-hr-slavonski-fis-paprikas .tsh-practical-card h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-key p,#recipe-it-hr-slavonski-fis-paprikas .tsh-control p,#recipe-it-hr-slavonski-fis-paprikas .tsh-practical-card p,#recipe-it-hr-slavonski-fis-paprikas .tsh-practical-card li{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,390px),1fr));gap:15px}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card h4{position:relative;padding:16px 19px 14px 23px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf6ed,#fff);color:var(--tsh-ink);font-size:16px;font-weight:780;line-height:1.35}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;background:var(--tsh-sage)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card ul{list-style:none}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card li{display:grid;grid-template-columns:minmax(88px,auto) minmax(0,1fr);gap:13px;align-items:start;padding:12px 18px;border-bottom:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:14px;line-height:1.52}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-hr-slavonski-fis-paprikas .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-slavonski-fis-paprikas .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-slavonski-fis-paprikas .tsh-note-grid{margin-top:15px;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr))}\n#recipe-it-hr-slavonski-fis-paprikas .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-slavonski-fis-paprikas .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-slavonski-fis-paprikas .tsh-note strong{color:var(--tsh-ink)}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-stages{display:grid;gap:15px}\n#recipe-it-hr-slavonski-fis-paprikas .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-slavonski-fis-paprikas .tsh-stage-card:nth-child(2){--stage-tone:#176745;--stage-bg:#edf7f1}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-stage-card:nth-child(3){--stage-tone:#285c9d;--stage-bg:#eef4fc}\n#recipe-it-hr-slavonski-fis-paprikas .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-slavonski-fis-paprikas .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-slavonski-fis-paprikas .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;line-height:1.3}\n#recipe-it-hr-slavonski-fis-paprikas .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-slavonski-fis-paprikas .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-slavonski-fis-paprikas .tsh-step{position:relative;display:grid;grid-template-columns:38px minmax(0,1fr);gap:13px;min-width:0;padding:20px;background:#fff}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-step-no{display:grid;width:36px;height:36px;place-items:center;border-radius:11px;background:var(--stage-tone);color:#fff;font-size:11.5px;font-weight:860}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.34}\n#recipe-it-hr-slavonski-fis-paprikas .tsh-step p{color:var(--tsh-copy);font-size:13.8px;line-height:1.65}\n#recipe-it-hr-slavonski-fis-paprikas 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.tsh-practical-grid,#recipe-it-hr-slavonski-fis-paprikas .tsh-faq-grid,#recipe-it-hr-slavonski-fis-paprikas .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-it-hr-slavonski-fis-paprikas .tsh-table-wrap{overflow:visible;border:0;box-shadow:none} #recipe-it-hr-slavonski-fis-paprikas .tsh-table{display:block;min-width:0} #recipe-it-hr-slavonski-fis-paprikas .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip-path:inset(50%)}\n  #recipe-it-hr-slavonski-fis-paprikas .tsh-table tbody{display:grid;gap:10px} #recipe-it-hr-slavonski-fis-paprikas .tsh-table tr{display:block;overflow:hidden;border:1px solid var(--tsh-line);border-radius:14px;background:#fff}\n  #recipe-it-hr-slavonski-fis-paprikas .tsh-table td{display:grid;grid-template-columns:minmax(96px,34%) minmax(0,1fr);gap:12px;padding:12px 14px;border:0;border-bottom:1px solid var(--tsh-line)}\n  #recipe-it-hr-slavonski-fis-paprikas .tsh-table td::before{content:attr(data-label);color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.105em;text-transform:uppercase}\n}\n@media (max-width:520px){#recipe-it-hr-slavonski-fis-paprikas .tsh-facts{--tsh-fact-cols:2} #recipe-it-hr-slavonski-fis-paprikas .tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))} #recipe-it-hr-slavonski-fis-paprikas .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)} #recipe-it-hr-slavonski-fis-paprikas .tsh-stage-time{grid-column:2;justify-self:start}}\n@media (prefers-reduced-motion:reduce){#recipe-it-hr-slavonski-fis-paprikas *,#recipe-it-hr-slavonski-fis-paprikas *::before,#recipe-it-hr-slavonski-fis-paprikas *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media (forced-colors:active){#recipe-it-hr-slavonski-fis-paprikas .tsh-card,#recipe-it-hr-slavonski-fis-paprikas .tsh-masthead,#recipe-it-hr-slavonski-fis-paprikas .tsh-close,#recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{\n  #recipe-it-hr-slavonski-fis-paprikas{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42} #recipe-it-hr-slavonski-fis-paprikas .tsh-quick-nav,#recipe-it-hr-slavonski-fis-paprikas .tsh-hero{display:none!important}\n  #recipe-it-hr-slavonski-fis-paprikas .tsh-card,#recipe-it-hr-slavonski-fis-paprikas .tsh-masthead,#recipe-it-hr-slavonski-fis-paprikas .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none} #recipe-it-hr-slavonski-fis-paprikas .tsh-title-wrap,#recipe-it-hr-slavonski-fis-paprikas .tsh-card-head,#recipe-it-hr-slavonski-fis-paprikas .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-it-hr-slavonski-fis-paprikas .tsh-close-kicker,#recipe-it-hr-slavonski-fis-paprikas .tsh-close-quote,#recipe-it-hr-slavonski-fis-paprikas .tsh-close-copy{color:#000!important} #recipe-it-hr-slavonski-fis-paprikas details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n\n<\/style>\n<section id=\"recipe-it-hr-slavonski-fis-paprikas\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-slavonski-fis-paprikas\" aria-describedby=\"recipe-summary-it-hr-slavonski-fis-paprikas\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Tranci interi \u00b7 Paprika dolce e piccante<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-slavonski-fis-paprikas\"><span class=\"tsh-title-main\"><b>Slavonski fi\u0161 paprika\u0161<\/b> di carpa e pesce gatto,<\/span>\n        <span class=\"tsh-title-accent\">brodo rosso alla paprika e tagliatelle all\u2019uovo<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-slavonski-fis-paprikas\">Fi\u0161 paprika\u0161 della Slavonia con carpa e pesce gatto, cotto in un brodo rosso di cipolla e paprika. Il pesce entra solo alla fine e la pentola viene scossa, non mescolata, cos\u00ec i tranci restano interi accanto alle tagliatelle all\u2019uovo.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\">\n<li>Piatto principale<\/li>\n<li>Cucina croata<\/li>\n<li>Cottura in calderone<\/li>\n<li>Media<\/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\/Slavonski-Fis-Paprikas-1.webp\" alt=\"Ciotola di fi\u0161 paprika\u0161 con tre tranci di pesce, calderone sospeso sul fuoco e tagliatelle in una ciotola sullo sfondo\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La base deve essere fluida ma concentrata; il pesce cuoce senza essere rimestato e raggiunge una polpa opaca che si separa facilmente dalla lisca.<\/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>8 porzioni<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>40 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>55 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Riposo del pesce<\/dt><dd>30 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Tempo totale<\/dt><dd>2 h 5 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 510 kcal<\/dd><\/div>\n<\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\">\n<a href=\"#panoramica-it-hr-slavonski-fis-paprikas\">Panoramica<\/a>\n<a href=\"#ingredienti-it-hr-slavonski-fis-paprikas\">Ingredienti<\/a>\n<a href=\"#preparazione-it-hr-slavonski-fis-paprikas\">Preparazione<\/a>\n<a href=\"#controlli-it-hr-slavonski-fis-paprikas\">Controlli e correzioni<\/a>\n<a href=\"#pratica-it-hr-slavonski-fis-paprikas\">Servizio e conservazione<\/a>\n<a href=\"#faq-it-hr-slavonski-fis-paprikas\">Domande frequenti<\/a>\n<a href=\"#nutrizione-it-hr-slavonski-fis-paprikas\">Valori nutrizionali<\/a>\n<\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"panoramica-title-it-hr-slavonski-fis-paprikas\">\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-slavonski-fis-paprikas\">Un fi\u0161 rosso e piccante senza rompere il pesce<\/h3><p class=\"tsh-head-copy\">Cipolla ben ridotta, paprika non bruciata e cottura finale breve mantengono il brodo intenso e i tranci leggibili.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\">\n<p>Il fi\u0161 paprika\u0161 \u00e8 legato alle zone fluviali della Slavonia e della Baranja, dove carpa, pesce gatto e altri pesci d\u2019acqua dolce vengono cotti con abbondante paprika. La preparazione in calderone sul fuoco \u00e8 comune nelle occasioni conviviali, ma lo stesso equilibrio pu\u00f2 essere ottenuto in una pentola larga e pesante. Questa versione usa due pesci: la carpa porta struttura e sapore, il pesce gatto aggiunge polpa pi\u00f9 carnosa e poche lische.<\/p>\n<p>La base parte da cipolla molto fine. Deve cuocere fino a diventare morbida e quasi dissolta, perch\u00e9 nel fi\u0161 non si cerca un soffritto a pezzi. La paprika viene aggiunta lontano dal calore diretto e bagnata subito: se brucia, sviluppa amarezza che non pu\u00f2 essere corretta. Passata e vino sono presenti in quantit\u00e0 moderate, sufficienti a sostenere il colore senza trasformare il piatto in una salsa di pomodoro.<\/p>\n<p>La qualit\u00e0 della paprika determina gran parte del profilo. Una paprika dolce fresca profuma di peperone essiccato e non di polvere stantia; quella piccante deve apportare calore pulito, non amarezza. Entrambe vengono tenute lontane dal vapore e aggiunte soltanto quando il recipiente \u00e8 stato momentaneamente tolto dal fuoco. Il vino rosso scelto deve essere asciutto e non troppo tannico. L\u2019acidit\u00e0 finale pu\u00f2 essere corretta con pochissimo vino o aceto, ma soltanto dopo aver assaggiato la base concentrata, poich\u00e9 il pesce rilascia liquido e attenua il piccante.<\/p>\n<\/div>\n<div class=\"tsh-prose\">\n<p>I tranci riposano con poco sale prima della cottura. Entrano nel liquido soltanto quando la base \u00e8 gi\u00e0 concentrata; da quel momento la pentola non si mescola con un cucchiaio. Un movimento circolare dei manici distribuisce il calore senza spezzare la carne. La temperatura al cuore deve raggiungere 63 \u00b0C e la polpa deve diventare opaca, ma una cottura molto pi\u00f9 lunga asciugherebbe i pezzi esterni.<\/p>\n<p>Le tagliatelle all\u2019uovo vengono lessate a parte e distribuite nei piatti prima del brodo. In questo modo non assorbono tutto il liquido e non rilasciano amido nel calderone. Il fi\u0161 deve colare intorno alla pasta, lasciando in superficie un velo rosso di paprika. La piccantezza va costruita con paprika di qualit\u00e0 e regolata sul piatto, non corretta con peperoncino crudo alla fine.<\/p>\n<p>I tranci con osso sono preferibili ai filetti: resistono meglio alla cottura, insaporiscono il brodo e offrono porzioni riconoscibili. Devono avere spessore simile per raggiungere insieme la temperatura di sicurezza. La carpa richiede attenzione alle lische; il servizio deve avvertire chiaramente i commensali e non \u00e8 adatto a bambini piccoli senza una verifica accurata. Il pesce gatto viene aggiunto insieme o pochi minuti dopo, secondo lo spessore. Una volta cotto, il fi\u0161 non deve restare a bollire: si lascia assestare cinque minuti con il fuoco spento e si porta subito in tavola.<\/p>\n<p>Il servizio immediato conserva la struttura dei tranci. Se il piatto deve attendere, il pesce viene sollevato con una paletta e tenuto coperto, mentre la base resta appena calda; poi viene rimesso soltanto per un breve passaggio. Gli avanzi richiedono raffreddamento rapido e refrigerazione entro due ore. Nel riscaldamento il brodo raggiunge il bollore e il pesce viene riportato ad almeno 74 \u00b0C senza prolungare la cottura. Pasta e fi\u0161 restano in contenitori separati per evitare assorbimento e rotture.<\/p>\n<\/div>\n<\/div>\n<div class=\"tsh-callout\" role=\"note\">Dal momento in cui entra il pesce, la pentola si muove soltanto dai manici. Un cucchiaio rompe i tranci e intorbida il brodo.<\/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>Paprika bagnata subito<\/h4><\/div><p>Trenta secondi senza liquido possono bastare a renderla amara.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Due specie, due consistenze<\/h4><\/div><p>Carpa e pesce gatto danno equilibrio fra sapore di fiume e polpa carnosa.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Pasta cotta a parte<\/h4><\/div><p>Il brodo resta limpido e la densit\u00e0 pu\u00f2 essere regolata fino al servizio.<\/p><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"ingredienti-title-it-hr-slavonski-fis-paprikas\">\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-slavonski-fis-paprikas\">Ingredienti per 8 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-slavonski-fis-paprikas\"><h4 id=\"ingredient-group-1-it-hr-slavonski-fis-paprikas\">Per il fi\u0161 paprika\u0161<\/h4><ul>\n<li><span class=\"tsh-amount\">1 kg<\/span><span>carpa pulita, tagliata in tranci da 3\u20134 cm<\/span><\/li>\n<li><span class=\"tsh-amount\">800 g<\/span><span>pesce gatto pulito, tagliato in tranci<\/span><\/li>\n<li><span class=\"tsh-amount\">500 g<\/span><span>cipolle, tritate molto finemente<\/span><\/li>\n<li><span class=\"tsh-amount\">30 g<\/span><span>strutto o olio neutro<\/span><\/li>\n<li><span class=\"tsh-amount\">35 g<\/span><span>paprika dolce<\/span><\/li>\n<li><span class=\"tsh-amount\">8 g<\/span><span>paprika piccante<small>Ridurre a 4 g per una versione moderata.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">250 g<\/span><span>passata di pomodoro<\/span><\/li>\n<li><span class=\"tsh-amount\">150 ml<\/span><span>vino bianco secco<\/span><\/li>\n<li><span class=\"tsh-amount\">1,8 l<\/span><span>acqua calda<\/span><\/li>\n<li><span class=\"tsh-amount\">16 g<\/span><span>sale fino<small>Diviso fra pesce e brodo.<\/small><\/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-2-it-hr-slavonski-fis-paprikas\"><h4 id=\"ingredient-group-2-it-hr-slavonski-fis-paprikas\">Per le tagliatelle all\u2019uovo<\/h4><ul>\n<li><span class=\"tsh-amount\">300 g<\/span><span>farina di grano tenero tipo 0<\/span><\/li>\n<li><span class=\"tsh-amount\">3<\/span><span>uova grandi<\/span><\/li>\n<li><span class=\"tsh-amount\">20 ml<\/span><span>acqua<small>Solo se l\u2019impasto resta troppo asciutto.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">3 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">20 g<\/span><span>farina extra<small>Per stendere e tagliare.<\/small><\/span><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene pesce, glutine e uova. La carpa presenta molte lische: ogni porzione va servita e consumata con attenzione.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Sicurezza.<\/strong> Il pesce deve raggiungere almeno 63 \u00b0C al cuore; la polpa risulta opaca e si separa facilmente. Raffreddare gli avanzi rapidamente.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"preparazione-title-it-hr-slavonski-fis-paprikas\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 9 passaggi eseguibili<\/p><h3 id=\"preparazione-title-it-hr-slavonski-fis-paprikas\">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-slavonski-fis-paprikas\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-it-hr-slavonski-fis-paprikas\">Preparare tagliatelle e pesce<\/h4><span class=\"tsh-stage-time\">circa 1 h 10 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>Impastare le tagliatelle<\/h4><p>Lavorare farina, uova e sale per 8\u201310 minuti, aggiungendo poca acqua solo se serve. Coprire e riposare 30 minuti.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Stendere e tagliare<\/h4><p>Stendere a 1 mm, infarinare leggermente, arrotolare senza stringere e tagliare strisce larghe 8\u201310 mm. Aprirle su un telo.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Salare i tranci<\/h4><p>Tamponare il pesce, condirlo con 6 g di sale e lasciarlo riposare 30 minuti in frigorifero. Riportarlo fuori soltanto mentre la base termina la cottura.<\/p>\n<\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-it-hr-slavonski-fis-paprikas\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-it-hr-slavonski-fis-paprikas\">Costruire il brodo alla paprika<\/h4><span class=\"tsh-stage-time\">35 min<\/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>Ridurre la cipolla<\/h4><p>Scaldare lo strutto nel calderone o in una pentola larga. Aggiungere la cipolla e cuocere 18\u201320 minuti a fuoco medio-basso, mescolando, finch\u00e9 diventa morbida e traslucida.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Aggiungere paprika e liquidi<\/h4><p>Togliere per un momento dal fuoco, unire paprika dolce e piccante, mescolare 15 secondi e bagnare subito con vino. Aggiungere passata, acqua, 10 g di sale e pepe.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Concentrare la base<\/h4><p>Portare a leggero bollore e cuocere scoperto 15 minuti, finch\u00e9 la cipolla \u00e8 quasi dissolta e il profumo di paprika non \u00e8 pi\u00f9 crudo.<\/p>\n<span class=\"tsh-cue\">Il brodo \u00e8 rosso intenso e leggermente pi\u00f9 denso dell\u2019acqua.<\/span>\n<\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-it-hr-slavonski-fis-paprikas\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-it-hr-slavonski-fis-paprikas\">Cuocere il pesce e servire<\/h4><span class=\"tsh-stage-time\">20 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>Disporre i tranci<\/h4><p>Sistemare prima i pezzi pi\u00f9 spessi nella base bollente, poi gli altri. Riportare a fremito, coprire parzialmente e cuocere 12\u201315 minuti senza mescolare.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Controllare la cottura<\/h4><p>Scuotere la pentola dai manici due o tre volte. Misurare il pezzo pi\u00f9 spesso lontano dalla lisca.<\/p>\n<span class=\"tsh-cue\">Il centro raggiunge 63 \u00b0C e la polpa \u00e8 opaca ma ancora succosa.<\/span>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Lessare le tagliatelle<\/h4><p>Cuocere la pasta in acqua salata per 2\u20133 minuti, scolarla e distribuirla nei piatti. Aggiungere un trancio per tipo e versare il brodo caldo.<\/p>\n<\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controlli-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"controlli-title-it-hr-slavonski-fis-paprikas\">\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-slavonski-fis-paprikas\">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\">Base alla paprika<\/p><strong>15 min<\/strong><p>Dopo l\u2019aggiunta dei liquidi, la cipolla deve quasi scomparire.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Pesce al cuore<\/p><strong>63 \u00b0C<\/strong><p>Misurare nel pezzo pi\u00f9 spesso senza toccare la lisca.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Tagliatelle fresche<\/p><strong>2\u20133 min<\/strong><p>Devono rimanere elastiche prima di ricevere il brodo.<\/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\">Brodo amaro<\/td><td data-label=\"Causa probabile\">Paprika tostata troppo a lungo.<\/td><td data-label=\"Correzione\">Aggiungerla fuori dal fuoco e bagnarla entro 15\u201320 secondi.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Pesce disfatto<\/td><td data-label=\"Causa probabile\">Pentola mescolata con il cucchiaio o cottura eccessiva.<\/td><td data-label=\"Correzione\">Scuotere dai manici e fermarsi appena il centro raggiunge 63 \u00b0C.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Salsa troppo acquosa<\/td><td data-label=\"Causa probabile\">Base non ridotta prima del pesce.<\/td><td data-label=\"Correzione\">Concentrare cipolla e liquidi per 15 minuti prima di aggiungere i tranci.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Tagliatelle molli<\/td><td data-label=\"Causa probabile\">Pasta lasciata nel brodo o cotta troppo presto.<\/td><td data-label=\"Correzione\">Lessarla all\u2019ultimo e servirla separatamente.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"pratica-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"pratica-title-it-hr-slavonski-fis-paprikas\">\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-slavonski-fis-paprikas\">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>Servire molto caldo, con tagliatelle sul fondo e un assortimento di tranci. Pane rustico \u00e8 facoltativo.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Raffreddare entro 2 ore, refrigerare brodo e pesce separati dalla pasta e consumare entro 2 giorni.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Riscaldamento<\/h4><p>Portare il brodo a bollore, abbassare il fuoco e scaldare il pesce fino ad almeno 74 \u00b0C senza rimestare.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Regolazione del piccante<\/h4><p>Per un calore pi\u00f9 lieve dimezzare la paprika piccante. Non ridurre la paprika dolce, che sostiene colore e aroma.<\/p><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"faq-title-it-hr-slavonski-fis-paprikas\">\n<div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dubbi pratici<\/p><h3 id=\"faq-title-it-hr-slavonski-fis-paprikas\">Domande frequenti su Slavonski fi\u0161 paprika\u0161<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-slavonski-fis-paprikas\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Si pu\u00f2 preparare con una sola specie di pesce?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec. La carpa da sola d\u00e0 un risultato pi\u00f9 marcato e ricco di lische; il pesce gatto da solo produce una polpa pi\u00f9 uniforme ma un brodo meno complesso.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-slavonski-fis-paprikas\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00c8 necessario il calderone sul fuoco?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Una pentola larga e pesante sul fornello permette un controllo pi\u00f9 facile; il calderone aggiunge atmosfera e una diversa esposizione al calore.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-slavonski-fis-paprikas\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Perch\u00e9 non si frulla la cipolla?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Una tritatura fine e una cottura lenta la fanno dissolvere naturalmente. Frullare pu\u00f2 rendere il brodo troppo uniforme e schiumoso.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-slavonski-fis-paprikas\" aria-labelledby=\"nutrizione-title-it-hr-slavonski-fis-paprikas\">\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-slavonski-fis-paprikas\">Valori nutrizionali indicativi<\/h3><p class=\"tsh-head-copy\">Calcolo riferito a 8 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 510 kcal<\/dd><\/div>\n<div><dt>Carboidrati<\/dt><dd>42 g<\/dd><\/div>\n<div><dt>Proteine<\/dt><dd>42 g<\/dd><\/div>\n<div><dt>Grassi<\/dt><dd>17 g<\/dd><\/div>\n<div><dt>Fibre<\/dt><dd>3 g<\/dd><\/div>\n<div><dt>Sodio<\/dt><dd>730 mg<\/dd><\/div>\n<\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 porzione con tagliatelle (circa 520 g). <strong>Allergeni:<\/strong> Contiene pesce, glutine e uova. La carpa presenta molte lische: ogni porzione va servita e consumata con attenzione. <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\">Brodo rosso, pesce intero e tagliatelle separate: tre consistenze che arrivano insieme nel piatto.<\/p><p class=\"tsh-close-copy\">Il fi\u0161 richiede attenzione soprattutto negli ultimi quindici minuti. Una base gi\u00e0 pronta, tranci aggiunti in ordine e nessun cucchiaio nella pentola mantengono il gusto concentrato e la carne leggibile.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-slavonski-fis-paprikas\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Slavonski fi\u0161 paprika\u0161 di carpa e pesce gatto, brodo rosso alla paprika e tagliatelle all\u2019uovo\",\n  \"description\": \"Fi\u0161 paprika\u0161 della Slavonia con carpa e pesce gatto, cotto in un brodo rosso di cipolla e paprika. 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