{"id":3991,"date":"2026-07-28T16:53:17","date_gmt":"2026-07-28T16:53:17","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/kroatische-nationale-gerechten\/surlice-met-lamszgvacet\/"},"modified":"2026-07-28T16:53:17","modified_gmt":"2026-07-28T16:53:17","slug":"surlice-met-lamszgvacet","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/surlice-met-lamszgvacet\/","title":{"rendered":"\u0160urlice met lams\u017egvacet"},"content":{"rendered":"\n\n<style>\n#recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu{\n  --page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;\n  --line:#e7dfd4;--line2:#d8cbb9;--gold:#a36b12;--gold2:#6d4307;--sage:#176745;--blue:#285c9d;\n  --rose:#994435;--violet:#6c5094;--night:#192622;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --font:\"Barlow\",\"Avenir Next\",\"Segoe 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.tsh-masthead,#recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-title-wrap,#recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-head,#recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-copy-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n<\/style>\n\n<section id=\"recipe-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" lang=\"nl\" dir=\"ltr\" aria-labelledby=\"recipe-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-describedby=\"recipe-summary-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Holle buisjes \u00b7 Lam, wijn en schapenkaas<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><span class=\"tsh-title-main\"><b>\u0160urlice met lams\u017egvacet<\/b> met handgerolde Krk-pasta<\/span> <span class=\"tsh-title-accent\">in een langzaam gestoofde lamsrag\u00f9 met wijn, tomaat en schapenkaas<\/span><\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Handgerolde \u0161urlice nemen de krachtige lams\u017egvacet op in hun holle kern en geribbelde buitenkant. De rag\u00f9 wordt langzaam ingekookt met wijn, tomaat en kruiden; een kleine hoeveelheid schapenkaas rondt de saus af zonder het lamsvlees te overheersen.<\/p>\n      <ul class=\"tsh-tags\" aria-label=\"Receptclassificatie\">\n        <li>Pastagerecht<\/li><li>Kroatische keuken<\/li><li>Kneden en stoven<\/li><li>Gevorderd<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Surlice-with-Lamb-Zgvacet-\u2014-Hand-Rolled-Krk-Island-Pasta-with-Lamb-Ragu-3.webp\" alt=\"Brede schaal met \u0161urlice in lamsrag\u00f9, geraspte kaas, een vork, brood en een linnen doek op een donkere houten tafel\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>De 16:9-compositie toont hoe de dikke saus aan de holle \u0161urlice hecht, met herkenbare stukken mals lamsvlees in het midden.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Opbrengst, tijd en voedingsschatting\"><div class=\"tsh-fact\"><dt>Opbrengst<\/dt><dd>8 porties<\/dd><\/div><div class=\"tsh-fact\"><dt>Voorbereiding<\/dt><dd>1 u 10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Bereiding<\/dt><dd>2 u 15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Deegrust<\/dt><dd>1 u<\/dd><\/div><div class=\"tsh-fact\"><dt>Totaal<\/dt><dd>4 u 25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per portie<\/dt><dd>\u2248 720 kcal<\/dd><\/div><\/dl>\n  <\/header>\n  <nav class=\"tsh-quick-nav\" aria-label=\"Snelle navigatie door het recept\"><a href=\"#overzicht-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Overzicht<\/a><a href=\"#ingredienten-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingredi\u00ebnten<\/a><a href=\"#bereiding-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Bereiding<\/a><a href=\"#controle-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Controlepunten<\/a><a href=\"#praktisch-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Serveren en bewaren<\/a><a href=\"#faq-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Veelgestelde vragen<\/a><a href=\"#voeding-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Voedingswaarden<\/a><\/nav>\n  <section class=\"tsh-card tsh-anchor\" id=\"overzicht-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"overzicht-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Context en techniek<\/p><h3 id=\"overzicht-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Waarom holle \u0161urlice zo goed werken met lams\u017egvacet<\/h3><p class=\"tsh-head-copy\">De pasta en de stoofsaus worden afzonderlijk opgebouwd en pas op het einde samengebracht. Daardoor blijft elke component herkenbaar.<\/p><\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>\u0160urlice zijn een kenmerkende handgevormde pasta van het eiland Krk. Kleine stukjes stevig deeg worden rond een dun stokje gerold en met de hand uitgerekt, zodat een korte, onregelmatige buis ontstaat. Juist die holte maakt de pasta geschikt voor \u017egvacet, de regionale benaming voor een langzaam gestoofde vleessaus. Op Krk verschijnen \u0161urlice vaak bij feestelijke maaltijden, met rund, kalf of lam. De combinatie met lam past bij het eiland, waar schapenhouderij en schapenkaas al lang deel uitmaken van de lokale eetcultuur.<\/p><p>Het pastadeeg bevat tarwebloem, ei, water, zout en een beetje olijfolie. Het moet steviger zijn dan vers lintpastadeeg, anders plakt het aan het vormstokje en zakt de holte dicht. Tien tot twaalf minuten kneden ontwikkelt genoeg gluten voor elasticiteit. De daaropvolgende rust van een uur is niet alleen bedoeld om het deeg soepeler te maken; het vocht verdeelt zich dan gelijkmatig door de bloem. Na de rust kunnen kleine stukjes worden uitgerekt zonder te scheuren of terug te veren.<\/p><p>De lams\u017egvacet begint met goed droog gedept vlees dat in kleine porties wordt aangebraden. Een volle pan koelt te sterk af en laat het vlees koken in eigen vocht. De donkere aanbaksels geven diepte aan de saus zodra ui, knoflook en wijn worden toegevoegd. Tomatenpuree wordt kort meegebakken om rauwe zurigheid kwijt te raken. Daarna stooft het lam zacht in wijn, bouillon en tomaat tot het collageen is omgezet en een stuk vlees onder lichte druk van een vork uit elkaar valt. Rozemarijn blijft bescheiden; te veel maakt de saus harsig.<\/p><\/div><div class=\"tsh-prose\"><p>De pasta wordt afzonderlijk in ruim gezouten water gekookt. Verse \u0161urlice hebben door hun dikte meer tijd nodig dan dunne verse pasta. Het midden moet gaar zijn, maar de buisjes mogen niet week worden. Een deel van het kookwater gaat bij de \u017egvacet voordat pasta en saus twee minuten samen worden geschud. Het zetmeel bindt vet en vocht tot een saus die glanst en aan de pasta blijft hangen. Fijn geraspte schapenkaas wordt pas buiten het vuur toegevoegd, zodat de zoute, melkachtige smaak blijft en de saus niet korrelig wordt.<\/p><p>De vorm van \u0161urlice is minder uniform dan die van fabrieksmatige pasta, en juist die kleine verschillen bepalen hoe de saus zich hecht. Een stukje deeg wordt rond een dun stokje gerold en met de handpalm langwerpig gemaakt; te veel bloem verhindert dat de naad sluit, terwijl te weinig bloem het deeg aan tafel en stok laat kleven. De pasta moet na het vormen leerachtig aanvoelen en v\u00f3\u00f3r het koken kort drogen, zonder hard te worden. De lams\u017egvacet wordt afzonderlijk opgebouwd. Eerst krijgt het vlees kleur, daarna worden ui, wijn, tomaat en bouillon langzaam tot een glanzende saus teruggebracht. Het vlees hoort zacht te zijn maar nog herkenbare vezels te behouden. De gekookte \u0161urlice gaan pas op het einde bij de rag\u00f9, samen met een kleine hoeveelheid kookwater. Dat zetmeelrijke vocht bindt het vet en de vleessappen rond de pasta. Lang doorkoken in de saus zou de handgerolde buisjes opzwellen en hun stevige beet verloren laten gaan. Bij het serveren blijft extra geraspte kaas meestal overbodig: een lepel saus en enkele druppels olijfolie laten de vorm en het lamsaroma beter herkenbaar.<\/p><div class=\"tsh-callout\" role=\"note\">Een houten prikker, metalen breinaald zonder coating of speciaal \u0161urlice-stokje van 3\u20134 mm dik geeft een open kanaal. Een veel dikkere pen maakt lompe pasta die moeilijk gelijkmatig gaart.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Belangrijke succespunten\"><section class=\"tsh-key\"><h4>Stevig maar elastisch deeg<\/h4><p>Het deeg voelt na het kneden glad en veerkrachtig, zonder aan tafel of handen te kleven.<\/p><\/section><section class=\"tsh-key\"><h4>Lam in porties bruinen<\/h4><p>Droog oppervlak en hoge hitte bouwen smaak op voordat de stoofvloeistof wordt toegevoegd.<\/p><\/section><section class=\"tsh-key\"><h4>Pasta afmaken in de saus<\/h4><p>Twee minuten samen omscheppen laat zetmeel en stoofvocht rond elke \u0161urlica binden.<\/p><\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredienten-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"ingredienten-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Afgewogen onderdelen<\/p><h3 id=\"ingredienten-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ingredi\u00ebnten voor 8 porties<\/h3><p class=\"tsh-head-copy\">Alle hoeveelheden zijn afgestemd op de opgegeven opbrengst; bereidingsnotities staan direct bij het betreffende ingredi\u00ebnt.<\/p><\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"groep-1-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"groep-1-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Voor de handgerolde \u0161urlice<\/h4><ul><li><span class=\"tsh-amount\">600 g<\/span><span>tarwebloem type 00 of patentbloem<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>middelgrote eieren<\/span><\/li><li><span class=\"tsh-amount\">250 ml<\/span><span>lauwwarm water<small>Begin met 220 ml en voeg de rest alleen toe wanneer het deeg te droog blijft.<\/small><\/span><\/li><li><span class=\"tsh-amount\">10 g<\/span><span>fijn zout<\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>extra vierge olijfolie<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>tarwebloem voor bestuiven<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"groep-2-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"groep-2-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Voor de lams\u017egvacet<\/h4><ul><li><span class=\"tsh-amount\">1,2 kg<\/span><span>lamsschouder zonder bot, in blokken van 4 cm<\/span><\/li><li><span class=\"tsh-amount\">12 g<\/span><span>fijn zout<\/span><\/li><li><span class=\"tsh-amount\">1 tl<\/span><span>versgemalen zwarte peper<\/span><\/li><li><span class=\"tsh-amount\">45 ml<\/span><span>olijfolie<\/span><\/li><li><span class=\"tsh-amount\">350 g<\/span><span>gele ui, fijn gesneden<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>knoflooktenen, fijngehakt<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>tomatenpuree<\/span><\/li><li><span class=\"tsh-amount\">250 ml<\/span><span>droge rode wijn<\/span><\/li><li><span class=\"tsh-amount\">500 ml<\/span><span>ongezouten lams- of runderbouillon<\/span><\/li><li><span class=\"tsh-amount\">400 g<\/span><span>tomatenblokjes uit blik<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>laurierblad<\/span><\/li><li><span class=\"tsh-amount\">1 klein takje<\/span><span>rozemarijn<\/span><\/li><li><span class=\"tsh-amount\">1 tl<\/span><span>zoete paprikapoeder<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"groep-3-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"groep-3-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Voor het afmaken<\/h4><ul><li><span class=\"tsh-amount\">80 g<\/span><span>gerijpte schapenkaas, fijn geraspt<\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>platte peterselie, fijngehakt<\/span><\/li><li><span class=\"tsh-amount\">100 ml<\/span><span>pastakookwater<small>Alleen zoveel gebruiken als nodig is voor de binding.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergenen.<\/strong> Dit recept bevat gluten, ei en melk. De wijn kookt grotendeels in, maar het gerecht is niet volledig alcoholvrij; vervang wijn door extra bouillon plus 15 ml rodewijnazijn wanneer alcohol moet worden vermeden.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Benodigdheden.<\/strong> Een braadpan van 28\u201330 cm, grote pastapan, deegschraper en een glad stokje van 3\u20134 mm zijn nodig voor gelijkmatige \u0161urlice.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"bereiding-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"bereiding-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Uitvoerbare volgorde<\/p><h3 id=\"bereiding-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\u0160urlice vormen, lam langzaam stoven en samen afmaken<\/h3><p class=\"tsh-head-copy\">De stoofsaus kan rustig garen terwijl de pasta wordt gevormd. Beide onderdelen komen pas vlak voor het serveren samen.<\/p><\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"fase-1-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Deeg kneden en \u0161urlice vormen<\/h4><span class=\"tsh-stage-time\">ongeveer 2 u 10 min inclusief rust<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Kneed een stevig pastadeeg<\/h4><p>Meng 600 g bloem met 10 g zout. Voeg eieren, 220 ml water en olijfolie toe. Kneed 10\u201312 minuten en voeg alleen bij een kruimelig deeg de resterende 30 ml water lepel voor lepel toe.<\/p><span class=\"tsh-cue\">Het deeg is glad, stevig en veert langzaam terug na een vingerdruk.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Laat het deeg rusten<\/h4><p>Vorm een bal, dek luchtdicht af en laat 1 uur op kamertemperatuur rusten.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Verdeel en rol rond het stokje<\/h4><p>Snijd het deeg in repen en daarna in stukjes van ongeveer 6 g. Rol elk stukje met de hand tot een kort koord, wikkel het schuin rond een licht bebloemd stokje en rol met vlakke hand tot 8\u201310 cm. Trek het stokje recht eruit.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Laat de pasta kort drogen<\/h4><p>Leg de \u0161urlice los op een met bloem bestoven doek en laat 20\u201330 minuten drogen. Dek niet luchtdicht af.<\/p><span class=\"tsh-cue\">De buitenkant voelt droog aan, terwijl de pasta nog buigzaam blijft.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"fase-2-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Lams\u017egvacet langzaam stoven<\/h4><span class=\"tsh-stage-time\">ongeveer 2 u 15 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Kruid en bruin het lam<\/h4><p>Dep het lam droog en meng met zout en peper. Verhit de helft van de olijfolie in de braadpan en bruin het vlees in drie porties, 4\u20135 minuten per portie. Leg het gebruinde vlees apart.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Bouw de sausbasis<\/h4><p>Zet het vuur middelhoog, voeg de resterende olie en ui toe en bak 8 minuten. Voeg knoflook, tomatenpuree en paprikapoeder toe en bak 1 minuut tot de puree donkerder rood ruikt.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Blus af en laat stoven<\/h4><p>Schenk de wijn erbij en schraap de aanbaksels los. Laat 5 minuten inkoken. Voeg vlees, bouillon, tomaten, laurier en rozemarijn toe. Breng zacht aan de kook, dek half af en laat 1 uur 35\u201350 minuten heel rustig stoven.<\/p><span class=\"tsh-cue\">Het lam valt onder lichte vorkdruk uiteen en de saus bedekt de achterkant van een lepel.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Werk de \u017egvacet af<\/h4><p>Verwijder laurier en rozemarijn. Trek een deel van het lam met twee vorken grof uit elkaar en proef op zout. Houd de saus op laag vuur.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"fase-3-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Pasta koken en binden<\/h4><span class=\"tsh-stage-time\">ongeveer 15 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Kook de \u0161urlice<\/h4><p>Breng een grote pan ruim gezouten water aan de kook. Kook de verse \u0161urlice 8\u201311 minuten, afhankelijk van de dikte. Schep 100 ml kookwater uit de pan en giet de pasta af.<\/p><span class=\"tsh-cue\">Een doorgesneden buisje is gaar tot in de kern en heeft nog lichte beet.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Maak pasta en saus samen af<\/h4><p>Doe de \u0161urlice bij de \u017egvacet en voeg 50 ml kookwater toe. Schud en schep 2 minuten op middelhoog vuur; voeg meer kookwater toe wanneer de saus te strak wordt. Neem van het vuur en meng de helft van de kaas en peterselie erdoor.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">11<\/span><div><h4>Serveer direct<\/h4><p>Verdeel over warme borden en geef de resterende schapenkaas erover. Laat de pasta niet lang in de pan staan, omdat zij de saus verder opneemt.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"controle-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"controle-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Meetbare beslismomenten<\/p><h3 id=\"controle-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Controlepunten voor een betrouwbaar resultaat<\/h3><p class=\"tsh-head-copy\">Tijd blijft een richtlijn; temperatuur, textuur, gewicht en zichtbare gaarheid geven de beslissende bevestiging.<\/p><\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><h4>Deegrust<\/h4><strong>60 min<\/strong><p>Een volledige rust voorkomt scheuren bij het rollen rond het stokje.<\/p><\/section><section class=\"tsh-control\"><h4>Stoofwarmte<\/h4><strong>zacht pruttelen<\/strong><p>Hard koken maakt het lam droog voordat het bindweefsel zacht wordt.<\/p><\/section><section class=\"tsh-control\"><h4>Gaarheid lam<\/h4><strong>ongeveer 90 \u00b0C<\/strong><p>Bij deze stoofgaarheid laat de schouder gemakkelijk los onder vorkdruk.<\/p><\/section><section class=\"tsh-control\"><h4>Kooktijd \u0161urlice<\/h4><strong>8\u201311 min<\/strong><p>Dikte en droogtijd bepalen het exacte moment; controleer altijd een doorgesneden stuk.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Veelvoorkomende problemen en gerichte correcties<\/caption><thead><tr><th scope=\"col\">Probleem<\/th><th scope=\"col\">Waarschijnlijke oorzaak<\/th><th scope=\"col\">Correctie<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probleem\">De holte sluit<\/td><td data-label=\"Waarschijnlijke oorzaak\">Het deeg is te zacht of het stokje wordt zijwaarts uitgetrokken.<\/td><td data-label=\"Correctie\">Kneed een steviger deeg en trek het stokje in de lengterichting uit de gevormde pasta.<\/td><\/tr><tr><td data-label=\"Probleem\">De saus is waterig<\/td><td data-label=\"Waarschijnlijke oorzaak\">Het deksel bleef volledig gesloten of de stoofwarmte was te laag.<\/td><td data-label=\"Correctie\">Laat de saus zonder deksel zacht inkoken voordat de pasta wordt toegevoegd.<\/td><\/tr><tr><td data-label=\"Probleem\">Het lam blijft taai<\/td><td data-label=\"Waarschijnlijke oorzaak\">De stoofduur was te kort.<\/td><td data-label=\"Correctie\">Laat in stappen van 15 minuten verder garen; malsheid hangt meer van tijd dan van een exacte klok af.<\/td><\/tr><\/tbody><\/table><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"praktisch-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"praktisch-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Na de bereiding<\/p><h3 id=\"praktisch-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Serveren, bewaren en vooruit werken<\/h3><p class=\"tsh-head-copy\">Alle adviezen zijn afgestemd op de structuur, ingredi\u00ebnten en voedselveiligheid van dit specifieke gerecht.<\/p><\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serveren<\/h4><p>Een groene salade met milde vinaigrette geeft frisheid. Extra brood is alleen nodig wanneer de saus ruimer is gehouden.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Bewaren<\/h4><p>Bewaar rag\u00f9 en pasta bij voorkeur apart, maximaal 2 dagen bij 4 \u00b0C. Verwarm de rag\u00f9 tot stomend heet en kook verse \u0161urlice vlak voor gebruik.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Vooruit werken<\/h4><ul><li>De \u017egvacet kan \u00e9\u00e9n dag vooraf worden gemaakt; na een nacht is het vet eenvoudig van de koude saus te verwijderen.<\/li><li>Gevormde \u0161urlice kunnen 24 uur op een doek drogen en daarna goed afgesloten worden gekoeld.<\/li><\/ul><\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"faq-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"faq-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische vragen<\/p><h3 id=\"faq-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Veelgestelde vragen<\/h3><\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><h4>Kunnen \u0161urlice zonder ei worden gemaakt?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Vervang de eieren door ongeveer 80\u2013100 ml extra water. Het deeg wordt iets bleker en vraagt zorgvuldig kneden om dezelfde elasticiteit te krijgen.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><h4>Welke lamsdelen zijn geschikt?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Schouder en nek bevatten voldoende bindweefsel voor lang stoven. Magere bout kan sneller droog worden en is minder vergevingsgezind.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><h4>Kan kant-en-klare pasta worden gebruikt?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Een korte holle pasta kan de saus dragen, maar mist de stevige, handgerolde textuur. De \u017egvacet blijft verder hetzelfde.<\/p><\/div><\/details><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"voeding-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"voeding-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Schatting per portie<\/p><h3 id=\"voeding-title-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Voedingswaarden<\/h3><p class=\"tsh-head-copy\">De berekening gebruikt standaard voedingswaarden voor alle opgegeven hoeveelheden en de volledige receptopbrengst.<\/p><\/div>\n    <div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\">\n      <div><dt>Calorie\u00ebn<\/dt><dd>\u2248 720 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 72 g<\/dd><\/div><div><dt>Eiwit<\/dt><dd>\u2248 45 g<\/dd><\/div><div><dt>Vet<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 780 mg<\/dd><\/div>\n    <\/dl><p class=\"tsh-nutrition-note\"><strong>Portie:<\/strong> 1 bord (ongeveer 520 g). Waarden zijn een benadering op basis van standaardreferenties en kunnen verschillen door merken, uitbenen, vetverlies, rook- of vochtopname en portiegrootte. <strong>Allergenen:<\/strong> zie de specifieke allergenenkaart bij de ingredi\u00ebnten.<\/p><\/div>\n  <\/section>\n  <footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Eindresultaat<\/p><p class=\"tsh-close-quote\">Stevige, holle pasta en zacht gestoofd lam ontmoeten elkaar pas op het moment dat de saus precies genoeg bindt.<\/p><p class=\"tsh-close-copy\">Het gerecht vraagt tijd, maar elke fase heeft een duidelijk doel: gluten laten ontspannen, bindweefsel langzaam verzachten en het zetmeel van de pasta gebruiken voor een glanzende afwerking.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u0160urlice met lams\u017egvacet met handgerolde Krk-pasta in een langzaam gestoofde lamsrag\u00f9 met wijn, tomaat en schapenkaas\",\n  \"description\": \"Handgerolde \u0161urlice nemen de krachtige lams\u017egvacet op in hun holle kern en geribbelde buitenkant. 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