{"id":3911,"date":"2026-07-27T23:33:58","date_gmt":"2026-07-27T23:33:58","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/kroatische-nationale-gerechten\/istrische-en-dalmatische-prsut\/"},"modified":"2026-07-27T23:33:58","modified_gmt":"2026-07-27T23:33:58","slug":"istrische-en-dalmatische-prsut","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/istrische-en-dalmatische-prsut\/","title":{"rendered":"Istrische en Dalmatische pr\u0161ut"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --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;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut *,\n#recipe-nl-hr-istarski-i-dalmatinski-prsut *::before,\n#recipe-nl-hr-istarski-i-dalmatinski-prsut *::after{box-sizing:border-box}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut :where(img){display:block;max-width:100%}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-anchor{scroll-margin-top:88px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-nl-hr-istarski-i-dalmatinski-prsut:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  overflow:hidden;\n  padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),\n    linear-gradient(132deg,var(--tone-bg),#fff 74%);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-head::before{\n  content:\"\";\n  position:absolute;\n  inset-block:clamp(22px,2.8vw,32px);\n  inset-inline-start:0;\n  width:3px;\n  border-start-end-radius:999px;\n  border-end-end-radius:999px;\n  background:var(--tone);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tone-blue{--tone:var(--tsh-blue);--tone-bg:var(--tsh-blue-soft);--tone-rgb:40,92,157}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tone-rose{--tone:var(--tsh-rose);--tone-bg:var(--tsh-rose-soft);--tone-rgb:153,68,53}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tone-violet{--tone:var(--tsh-violet);--tone-bg:var(--tsh-violet-soft);--tone-rgb:108,80,148}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-kicker{\n  display:flex;\n  align-items:center;\n  gap:10px;\n  margin-bottom:8px;\n  color:var(--tone,var(--tsh-gold-deep));\n  font-size:10px;\n  font-weight:820;\n  letter-spacing:.165em;\n  line-height:1.4;\n  text-transform:uppercase;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-head h3{\n  max-width:780px;\n  color:var(--tsh-ink);\n  font-size:clamp(23px,2.65vw,31px);\n  font-weight:770;\n  letter-spacing:-.03em;\n  line-height:1.16;\n  text-wrap:balance;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-head-copy{\n  max-width:920px;\n  margin-top:9px;\n  color:var(--tsh-copy);\n  font-size:14.5px;\n  line-height:1.66;\n  text-wrap:pretty;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead{\n  position:relative;\n  display:grid;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    radial-gradient(circle at 8% 90%,rgba(23,103,69,.055),transparent 20rem),\n    linear-gradient(145deg,#fffdfa,#fbf5ea);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title-wrap::after{\n  content:\"\";\n  position:absolute;\n  inset:0 0 auto;\n  height:4px;\n  background:linear-gradient(90deg,var(--tsh-gold-deep),#c9963d 46%,#ead8b7 78%,transparent);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-main-kicker{\n  display:flex;\n  align-items:center;\n  gap:11px;\n  margin-bottom:14px;\n  color:var(--tsh-gold-deep);\n  font-size:10.5px;\n  font-weight:820;\n  letter-spacing:.18em;\n  line-height:1.45;\n  text-transform:uppercase;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-main-kicker::before{content:\"\";width:32px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title{\n  max-width:930px;\n  color:var(--tsh-ink);\n  font-size:clamp(39px,4.6vw,61px);\n  font-weight:800;\n  letter-spacing:-.052em;\n  line-height:.99;\n  text-wrap:balance;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title-main,\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title-accent{display:block}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title b{font-weight:860}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-title-accent{\n  max-width:880px;\n  margin-top:11px;\n  color:var(--tsh-gold);\n  font-size:.47em;\n  font-weight:660;\n  letter-spacing:-.026em;\n  line-height:1.17;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-lead{\n  max-width:820px;\n  margin-top:19px;\n  color:var(--tsh-copy);\n  font-size:clamp(16px,1.65vw,18px);\n  line-height:1.68;\n  text-wrap:pretty;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-tags li{\n  display:inline-flex;\n  align-items:center;\n  min-height:31px;\n  padding:6px 11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-hero{position:relative;min-width:0;border-top:1px solid var(--tsh-line);background:#ece4d8}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-hero img{width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover;object-position:center}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-fact::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:linear-gradient(var(--tsh-gold),transparent 78%);opacity:.62}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-fact dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9.5px;font-weight:830;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-fact dd{color:var(--tsh-ink);font-size:15px;font-weight:780;letter-spacing:-.012em;line-height:1.3;font-variant-numeric:tabular-nums}\n\n\/* Sticky quick navigation *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav{\n  position:sticky;\n  top:12px;\n  z-index:30;\n  display:flex;\n  flex-wrap:wrap;\n  gap:7px;\n  margin-bottom:20px;\n  padding:8px;\n  overflow-x:auto;\n  overscroll-behavior-inline:contain;\n  border:1px solid rgba(216,203,185,.92);\n  border-radius:17px;\n  background:rgba(255,255,255,.94);\n  box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);\n  scrollbar-width:none;\n  counter-reset:tsh-nav;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) blur(14px)}\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a{\n  counter-increment:tsh-nav;\n  display:inline-flex;\n  align-items:center;\n  gap:7px;\n  min-height:38px;\n  padding:6px 12px 6px 7px;\n  border:1px solid #e4d5bc;\n  border-radius:999px;\n  background:#fffaf2;\n  color:#58380a;\n  font-size:12.5px;\n  font-weight:730;\n  line-height:1.2;\n  text-decoration:none;\n  white-space:nowrap;\n  transition:border-color .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease),transform .18s var(--tsh-ease),box-shadow .18s var(--tsh-ease);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a::before{\n  content:counter(tsh-nav,decimal-leading-zero);\n  display:grid;\n  min-width:25px;\n  height:25px;\n  padding-inline:4px;\n  place-items:center;\n  border-radius:999px;\n  background:#efe1c7;\n  color:#70470a;\n  font-size:9px;\n  font-weight:850;\n  letter-spacing:.04em;\n  line-height:1;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-prose p+p{margin-top:15px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n\n\/* Ingredients *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card ul{list-style:none}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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-size:14px;font-style:italic;line-height:1}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stages{display:grid;gap:15px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-card{\n  --stage-tone:#8a590c;\n  --stage-bg:#fbf4e8;\n  --stage-pill:#fff8ec;\n  --stage-border:#dfc99f;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-card:nth-child(2){--stage-tone:#176745;--stage-bg:#edf7f1;--stage-pill:#f1faf5;--stage-border:#c8dfd2}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-card:nth-child(3){--stage-tone:#285c9d;--stage-bg:#eef4fc;--stage-pill:#f1f6fd;--stage-border:#c9daf2}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:13px;\n  align-items:center;\n  padding:16px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,var(--stage-bg),#fff 88%);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border-radius:12px;background:var(--stage-tone);box-shadow:0 6px 14px rgba(25,38,34,.14);color:#fff;font-size:12px;font-weight:860;line-height:1}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-time{padding:6px 10px;border:1px solid var(--stage-border);border-radius:999px;background:var(--stage-pill);color:var(--stage-tone);font-size:11.5px;font-weight:780;line-height:1.2;white-space:nowrap}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,420px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:38px minmax(0,1fr);\n  gap:13px;\n  min-width:0;\n  padding:20px;\n  border:0;\n  background:#fff;\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step:nth-child(odd){border-inline-end:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step-grid .tsh-step:nth-last-child(2):nth-child(odd){border-bottom:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step-grid .tsh-step:last-child:nth-child(odd){border-inline-end:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step-no{display:grid;width:36px;height:36px;place-items:center;border-radius:11px;background:var(--stage-tone);box-shadow:0 5px 12px rgba(25,38,34,.13);color:#fff;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;letter-spacing:-.01em;line-height:1.34}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step p{color:var(--tsh-copy);font-size:13.8px;line-height:1.65;text-wrap:pretty}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:9px;padding:5px 9px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#115b3a;font-size:11.5px;font-weight:780;line-height:1.38}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n\n\/* Control points and troubleshooting *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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-nl-hr-istarski-i-dalmatinski-prsut .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table th:nth-child(1){width:24%}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table th:nth-child(2){width:38%}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table th:nth-child(3){width:38%}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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-nl-hr-istarski-i-dalmatinski-prsut .tsh-table td:last-child,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table th:last-child{border-inline-end:0}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card p,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card ul,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card li+li{margin-top:5px}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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-nl-hr-istarski-i-dalmatinski-prsut .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;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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-nl-hr-istarski-i-dalmatinski-prsut .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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-nl-hr-istarski-i-dalmatinski-prsut .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-nl-hr-istarski-i-dalmatinski-prsut .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\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .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-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead{grid-template-columns:minmax(0,1.03fr) minmax(390px,.97fr)}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead--no-hero{grid-template-columns:1fr}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead--no-hero .tsh-title-wrap{min-height:auto}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut 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.tsh-card,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-close,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step-no,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-stage-badge,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-hero{display:none!important}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead{display:block}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-card,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-masthead,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-close{margin-bottom:10pt;border:1px solid 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.tsh-step-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-key,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-control,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-practical-card,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-ingredient-card,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-note,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-step,#recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq{box-shadow:none;break-inside:avoid}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-faq-top::after{display:none}\n  #recipe-nl-hr-istarski-i-dalmatinski-prsut .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-nl-hr-istarski-i-dalmatinski-prsut\" lang=\"nl\" dir=\"ltr\" aria-labelledby=\"recipe-title-nl-hr-istarski-i-dalmatinski-prsut\" aria-describedby=\"recipe-summary-nl-hr-istarski-i-dalmatinski-prsut\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Twee Adriatische drooghamstijlen op \u00e9\u00e9n sobere plank<\/p><h2 class=\"tsh-title\" id=\"recipe-title-nl-hr-istarski-i-dalmatinski-prsut\"><span class=\"tsh-title-main\"><b>Istrische en Dalmatische pr\u0161ut<\/b> naast elkaar, <\/span><span class=\"tsh-title-accent\">dun gesneden met brood, olijven en een neutrale proefvolgorde<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-nl-hr-istarski-i-dalmatinski-prsut\">Dun gesneden Istrische en Dalmatische pr\u0161ut worden op kamertemperatuur naast elkaar gelegd met brood, olijven en olijfolie, zodat verschil in rook, vet, zout en textuur duidelijk blijft.<\/p><ul class=\"tsh-tags\" aria-label=\"Receptclassificatie\"><li>Koud voorgerecht<\/li><li>Kroatische keuken<\/li><li>Snijden en vergelijken<\/li><li>Eenvoudig<\/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\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-3.webp\" alt=\"Brede houten plank met twee gescheiden stapels dunne pr\u0161ut, donkerder Istrische ham links en vetter Dalmatische ham rechts, met een mes erboven\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>De twee hamstijlen blijven op de plank gescheiden: links donkerder en magerder, rechts lichter met een duidelijkere witte vetboord.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Opbrengst, tijd en voedingsschatting\"><div class=\"tsh-fact\"><dt>Opbrengst<\/dt><dd>4 porties<\/dd><\/div><div class=\"tsh-fact\"><dt>Voorbereiding<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Bereiding<\/dt><dd>0 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Rusttijd<\/dt><dd>20 min tempereren<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale tijd<\/dt><dd>35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per portie<\/dt><dd>\u2248 310 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Snelle navigatie door het recept\"><a href=\"#overzicht-nl-hr-istarski-i-dalmatinski-prsut\">Overzicht<\/a><a href=\"#ingredienten-nl-hr-istarski-i-dalmatinski-prsut\">Ingredi\u00ebnten<\/a><a href=\"#bereiding-nl-hr-istarski-i-dalmatinski-prsut\">Bereiding<\/a><a href=\"#controle-nl-hr-istarski-i-dalmatinski-prsut\">Controlepunten<\/a><a href=\"#praktisch-nl-hr-istarski-i-dalmatinski-prsut\">Serveren en bewaren<\/a><a href=\"#faq-nl-hr-istarski-i-dalmatinski-prsut\">Veelgestelde vragen<\/a><a href=\"#voeding-nl-hr-istarski-i-dalmatinski-prsut\">Voedingswaarden<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"overzicht-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"overzicht-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Smaak, context en techniek<\/p><h3 id=\"overzicht-title-nl-hr-istarski-i-dalmatinski-prsut\">Waar beide hamstijlen werkelijk van elkaar verschillen<\/h3><p class=\"tsh-head-copy\">De opbouw volgt het gerecht zelf: ingredi\u00ebnten, temperatuur en timing krijgen alleen de ruimte die voor dit resultaat nodig is.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Istarski pr\u0161ut en Dalmatinski pr\u0161ut zijn beide drooggerijpte hammen, maar hun productieprofiel en sensorische indruk verschillen. Istrische ham wordt doorgaans zonder rook gedroogd en heeft vaak een compact, donkerder mager deel. Dalmatische ham kent juist een gerookte component en toont dikwijls een duidelijkere vetboord. Een vergelijkende plank maakt die verschillen beter merkbaar dan een gemengde stapel.<\/p><p>De ham komt twintig minuten voor het serveren uit de koelkast. Koud vet voelt wasachtig en aroma blijft gesloten. Plakken van ongeveer \u00e9\u00e9n millimeter zijn dun genoeg om te smelten, maar niet zo dun dat zij uitdrogen of aan de plank vastkleven. Beide soorten krijgen een eigen zone; in het midden liggen twee losse referentieplakjes naast elkaar.<\/p><\/div><div class=\"tsh-prose\"><p>De proefvolgorde begint met de minder rokerige Istrische stijl. Daarna volgt de Dalmatische ham. Brood wordt gebruikt om het gehemelte te neutraliseren, niet om dikke belegde boterhammen te maken. Olijven en olie komen pas na de pure vergelijking, omdat zout en vet anders de subtiele verschillen verminderen. De plank hoeft geen kaas of zoet fruit te bevatten.<\/p><p>Dit is een serveerrecept met kant-en-klaar, professioneel gedroogd vlees. Thuis drogen van hele varkensham vraagt gecontroleerde pekeling, temperatuur, luchtvochtigheid, tijd en microbiologische veiligheid. De bereiding beperkt zich daarom tot correct tempereren, snijden, schikken en bewaren.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Belangrijke technische punten\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Twintig minuten tempereren<\/h4><\/div><p>Kamertemperatuur maakt vet zachter en opent het aroma zonder dat de ham warm wordt.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Plakken van ongeveer 1 mm<\/h4><\/div><p>Dunne plakken smelten in de mond en blijven toch stevig genoeg om los te presenteren.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Stijlen gescheiden houden<\/h4><\/div><p>Twee zones voorkomen dat rook en zout van de ene ham de andere be\u00efnvloeden.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienten-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"ingredienten-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Afgewogen onderdelen<\/p><h3 id=\"ingredienten-title-nl-hr-istarski-i-dalmatinski-prsut\">Ingredi\u00ebnten voor 4 porties<\/h3><p class=\"tsh-head-copy\">Iedere hoeveelheid sluit aan op de opgegeven opbrengst; notities verduidelijken alleen kwaliteit, voorbereiding of veilige vervanging.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientgroep-1-nl-hr-istarski-i-dalmatinski-prsut\"><h4 id=\"ingredientgroep-1-nl-hr-istarski-i-dalmatinski-prsut\">Voor de vergelijkende plank<\/h4><ul><li><span class=\"tsh-amount\">160 g<\/span><span>Istarski pr\u0161ut, zeer dun gesneden<\/span><\/li><li><span class=\"tsh-amount\">160 g<\/span><span>Dalmatinski pr\u0161ut, zeer dun gesneden<\/span><\/li><li><span class=\"tsh-amount\">200 g<\/span><span>neutraal landbrood, in kleine stukken<\/span><\/li><li><span class=\"tsh-amount\">80 g<\/span><span>milde olijven<\/span><\/li><li><span class=\"tsh-amount\">40 ml<\/span><span>extra vierge olijfolie<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergenen.<\/strong> De plank bevat gluten. Brood en verwerkte olijven kunnen aanvullende allergenen bevatten; pr\u0161ut is zeer zout en het etiket blijft leidend.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Materiaal.<\/strong> Een brede houten plank, lang glad mes of professionele snijmachine en twee aparte serveertangen voorkomen vermenging.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"bereiding-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"bereiding-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Uitvoerbare volgorde<\/p><h3 id=\"bereiding-title-nl-hr-istarski-i-dalmatinski-prsut\">Twee hammen tempereren, scheiden en vergelijken<\/h3><p class=\"tsh-head-copy\">De handelingen zijn gesplitst bij een nieuwe temperatuur, timing of duidelijke gaarheidsbeslissing.<\/p><\/div><div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Ham tempereren<\/h4><p>Haal beide hamsoorten 20 minuten voor het serveren uit de koelkast. Houd de plakken losjes afgedekt zodat de randen niet uitdrogen.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Plakken losmaken en controleren<\/h4><p>Maak de plakken voorzichtig van elkaar. Snijd alleen waar nodig tot ongeveer 1 mm dikte en verwijder uitgedroogde randjes.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Twee duidelijke zones maken<\/h4><p>Leg Istarski pr\u0161ut aan de ene kant en Dalmatinski pr\u0161ut aan de andere kant. Plaats in het midden \u00e9\u00e9n representatieve plak van iedere soort voor directe vergelijking.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Brood, olijven en olie apart zetten<\/h4><p>Leg brood en olijven aan de buitenrand en schenk de olijfolie in een afzonderlijk kommetje. Laat niets over de ham lopen.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>In vaste volgorde proeven<\/h4><p>Proef eerst de Istrische ham puur, daarna de Dalmatische. Neem brood en water tussen beide. Beoordeel vervolgens iedere ham met \u00e9\u00e9n olijf of een druppel olie.<\/p><span class=\"tsh-cue\">Rook, vetboord, zout en malsheid blijven per ham afzonderlijk herkenbaar.<\/span><\/div><\/li><\/ol><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controle-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"controle-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Meetbare en zichtbare signalen<\/p><h3 id=\"controle-title-nl-hr-istarski-i-dalmatinski-prsut\">Controlepunten voor een betrouwbaar resultaat<\/h3><p class=\"tsh-head-copy\">Tijd blijft een richtlijn; temperatuur, textuur en uiterlijk bevestigen of het gerecht werkelijk klaar is.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Serveertemperatuur<\/p><strong>18\u201320 \u00b0C<\/strong><p>Het vet is soepel en de ham blijft fris.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Snijdikte<\/p><strong>ongeveer 1 mm<\/strong><p>Dikker voelt taai; extreem dun droogt snel uit.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Portie<\/p><strong>80 g ham<\/strong><p>Dit is voldoende voor een royaal voorgerecht per persoon.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"praktisch-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"praktisch-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Na de bereiding<\/p><h3 id=\"praktisch-title-nl-hr-istarski-i-dalmatinski-prsut\">Serveren, bewaren en zinvolle aanpassingen<\/h3><p class=\"tsh-head-copy\">Alleen aanwijzingen die voor dit gerecht technisch en praktisch bruikbaar zijn, blijven in deze sectie staan.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serveren<\/h4><p>De plank wordt zonder extra zout geserveerd. Brood en water zorgen voor rust tussen de twee stijlen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Bewaren<\/h4><p>Aangesneden ham wordt strak verpakt en bij 4 \u00b0C bewaard. Voor de beste textuur komt alleen de benodigde portie vooraf op temperatuur.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Restanten gebruiken<\/h4><p>Overgebleven plakken kunnen kort door warme pasta, bonen of eieren worden geschept. Lang bakken maakt drooggerijpte ham snel hard en extra zout.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"faq-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische vragen<\/p><h3 id=\"faq-title-nl-hr-istarski-i-dalmatinski-prsut\">Veelgestelde vragen over Istrische en Dalmatische pr\u0161ut<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-nl-hr-istarski-i-dalmatinski-prsut\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Waarom liggen de hammen niet door elkaar?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>De rook en het vet van de Dalmatische stijl kunnen de fijnere indruk van de Istrische ham maskeren.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-nl-hr-istarski-i-dalmatinski-prsut\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Moet zichtbaar vet worden verwijderd?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Nee. Een dunne vetboord draagt aroma en mondgevoel. Alleen harde, uitgedroogde delen worden weggesneden.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-nl-hr-istarski-i-dalmatinski-prsut\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Kan de plank vooraf worden opgebouwd?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Maximaal dertig minuten vooraf. Daarna drogen de dunne randen zichtbaar uit en neemt de glans af.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"voeding-nl-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"voeding-title-nl-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Schatting per portie<\/p><h3 id=\"voeding-title-nl-hr-istarski-i-dalmatinski-prsut\">Voedingswaarden<\/h3><p class=\"tsh-head-copy\">De berekening gebruikt de volledige ingredi\u00ebntenlijst, de opgegeven opbrengst en een redelijke opname van olie of kookvocht.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 310 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Eiwit<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Vet<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 1800 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portie:<\/strong> 1 portie met 80 g ham en begeleiders. <strong>Belangrijkste allergenen:<\/strong> De plank bevat gluten. Brood en verwerkte olijven kunnen aanvullende allergenen bevatten; pr\u0161ut is zeer zout en het etiket blijft leidend. De waarden zijn een benadering op basis van standaardreferenties; merken, snijverlies, opname en portiegrootte kunnen afwijken.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Eindresultaat<\/p><p class=\"tsh-close-quote\">Gescheiden zones, dunne plakken en een neutrale proefvolgorde laten twee verwante hamstijlen werkelijk naast elkaar spreken.<\/p><p class=\"tsh-close-copy\">De plank blijft sober. Correct tempereren en snijden tonen meer verschil dan extra kaas, fruit of een zoete garnering.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-hr-istarski-i-dalmatinski-prsut\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Istrische en Dalmatische pr\u0161ut naast elkaar, dun gesneden met brood, olijven en een neutrale proefvolgorde\",\n  \"description\": \"Dun gesneden Istrische en Dalmatische pr\u0161ut worden op kamertemperatuur naast elkaar gelegd met brood, olijven en olijfolie, zodat verschil in rook, vet, zout en textuur duidelijk blijft.\",\n  \"inLanguage\": \"nl\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-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\": \"Kroatische keuken\",\n  \"recipeCategory\": \"Koud voorgerecht\",\n  \"cookingMethod\": \"Snijden en vergelijken\",\n  \"keywords\": \"Istrische en Dalmatische pr\u0161ut, pr\u0161ut proeverij, Istarski pr\u0161ut serveren, Dalmatinski pr\u0161ut proeven, Kroatische droogham plank\",\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT0M\",\n  \"totalTime\": \"PT35M\",\n  \"recipeYield\": \"4 porties\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"310 kcal\",\n    \"carbohydrateContent\": \"20 g\",\n    \"proteinContent\": \"27 g\",\n    \"fatContent\": \"14 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"1800 mg\",\n    \"servingSize\": \"1 portie met 80 g ham en begeleiders\"\n  },\n  \"recipeIngredient\": [\n    \"160 g Istarski pr\u0161ut, zeer dun gesneden\",\n    \"160 g Dalmatinski pr\u0161ut, zeer dun gesneden\",\n    \"200 g neutraal landbrood, in kleine stukken\",\n    \"80 g milde olijven\",\n    \"40 ml extra vierge olijfolie\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Ham tempereren\",\n      \"text\": \"Haal beide hamsoorten 20 minuten voor het serveren uit de koelkast. 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