{"id":4059,"date":"2026-07-24T22:25:26","date_gmt":"2026-07-24T22:25:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/andorska-nacionalna-jela\/andorski-kaneloni\/"},"modified":"2026-07-24T22:25:26","modified_gmt":"2026-07-24T22:25:26","slug":"andorski-kaneloni","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/andorska-nacionalna-jela\/andorski-kaneloni\/","title":{"rendered":"Andorski kaneloni"},"content":{"rendered":"<style>#recipe-sr-canelons-a-landorrana{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font:400 16px\/1.65 'Barlow',-apple-system,'Segoe UI',sans-serif;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:auto;padding:52px 24px 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.gj-hero,#recipe-sr-canelons-a-landorrana .gj-cap,#recipe-sr-canelons-a-landorrana .gj-eyebrow i{display:none}\n  #recipe-sr-canelons-a-landorrana .gj-hero,#recipe-sr-canelons-a-landorrana .gj-cap{display:none}#recipe-sr-canelons-a-landorrana .gj-h1{font-size:22pt}#recipe-sr-canelons-a-landorrana .gj-h1 .gj-serif,#recipe-sr-canelons-a-landorrana .gj-sec .gj-serif,#recipe-sr-canelons-a-landorrana .gj-steps>li:before,#recipe-sr-canelons-a-landorrana .gj-intro p:first-of-type:first-letter,#recipe-sr-canelons-a-landorrana .gj-stage{color:#000}#recipe-sr-canelons-a-landorrana .gj-rail,#recipe-sr-canelons-a-landorrana .gj-close{color:#000;background:#fff;border:1px solid #999}#recipe-sr-canelons-a-landorrana .gj-rail-t,#recipe-sr-canelons-a-landorrana .gj-rail-stop b,#recipe-sr-canelons-a-landorrana .gj-close .gj-serif{color:#000}#recipe-sr-canelons-a-landorrana .gj-rail-stop span,#recipe-sr-canelons-a-landorrana .gj-rail-sum,#recipe-sr-canelons-a-landorrana .gj-close p{color:#222}#recipe-sr-canelons-a-landorrana .gj-ing-group,#recipe-sr-canelons-a-landorrana .gj-steps>li,#recipe-sr-canelons-a-landorrana .gj-rail,#recipe-sr-canelons-a-landorrana .gj-close,#recipe-sr-canelons-a-landorrana .gj-nutri-row,#recipe-sr-canelons-a-landorrana .gj-fact{break-inside:avoid}#recipe-sr-canelons-a-landorrana .gj-close:after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;color:#666}}<\/style><article id=\"recipe-sr-canelons-a-landorrana\" lang=\"sr\"><p class=\"gj-eyebrow\">Andorska kuhinja <i>\u00b7<\/i> Punjena testenina <i>\u00b7<\/i> Recept<\/p><h2 class=\"gj-h1\"><b>Canelons a l\u2019Andorrana<\/b> sa tri vrste mesa <span class=\"gj-serif\">i svilenim be\u0161amelom<\/span><\/h2><p class=\"gj-sub\">Rolat od testenine sa so\u010dnim filom od jagnjetine, svinjetine, piletine i jetric\u0435, prekriven laganim be\u0161amelom i zape\u010den do tanke, rumene korice.<\/p><div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i><b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i><b>Andora<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i><b>Srednje zahtevno<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i><b>2 sata<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 15 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 590 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\">\n<img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Canelons-a-lAndorrana-3.webp\" alt=\"\u0160iroki kadar zape\u010denih kanelona u be\u0161amelu sa rumenim sirom i mesnim punjenjem\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n<\/figure>\n<p class=\"gj-cap\">U \u0161irokom kadru vide se zape\u010deni kaneloni u kerami\u010dkoj posudi, sa be\u0161amelom, rumenim sirom i mesnim punjenjem na otvorenim krajevima.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Planinski kaneloni sa dubljim mesnim filom<\/h2><\/div><div class=\"gj-intro\"><p>Canelons a l\u2019Andorrana pripadaju porodici jela koja su preko Pirineja u\u0161la u svakodnevnu kuhinju, a zatim dobila lokalni karakter kroz izbor mesa i na\u010din pe\u010denja. Kaneloni su u Andori povezani sa katalonskim kulinarskim prostorom, ali se andorska verzija prepoznaje po punjenju u kome se spajaju jagnjetina, svinjetina i piletina. Mala koli\u010dina pile\u0107e jetre poja\u010dava ukus bez toga da fil postane te\u017eak ili metalan. Recept za andorske kanelone zato tra\u017ei ravnote\u017eu: meso mora ostati so\u010dno, be\u0161amel dovoljno redak da prodre oko rolnica, a zavr\u0161na korica tanka, ne tvrda.<\/p><p class=\"gj-pull\">Dobri kaneloni ne kriju meso pod sosom; be\u0161amel ga povezuje i \u010duva testeninu mekom.<\/p><p>Jelo se \u010desto priprema kada treba iskoristiti dobro pe\u010deno ili kuvano meso, mada ova testirana verzija po\u010dinje od sirovih komada koji se zasebno zapeku i lagano dinstaju sa lukom, \u0161argarepom, vinom i malom koli\u010dinom supe. Takav redosled daje kontrolu nad masno\u0107om i teksturom. Meso se ne melje u glatku pastu; sitno se secka ili kratko pulsira, pa u preseku ostaju veoma mali komadi. Oni zadr\u017eavaju sokove i spre\u010davaju da punjenje li\u010di na pa\u0161tetu.<\/p><p>Uloga jetre je tehni\u010dka koliko i aromatska. Dodaje se pred kraj pr\u017eenja i ostaje na vatri samo nekoliko minuta. Du\u017ee kuvanje pre pe\u010denja u\u010dinilo bi je zrnastom i gorkom. Vino se zatim potpuno redukuje, a supa ulazi postepeno, tek toliko da fil mo\u017ee da se pove\u017ee. Kada se ka\u0161ika provu\u010de kroz smesu, trag treba kratko da ostane vidljiv; voden fil curi iz testenine, dok suv fil puca pri se\u010denju.<\/p><p>Be\u0161amel se kuva odvojeno i ostavlja nijansu re\u0111im nego za lazanje. Listovi ili cevi testenine tokom pe\u010denja upijaju deo te\u010dnosti, pa pregust sos ostavlja ivice suvim. Bra\u0161no se u puteru kuva dva minuta, bez tamnjenja, zatim se mleko dodaje u nekoliko navrata uz stalno me\u0161anje. Gotov sos ravnomerno obla\u017ee pole\u0111inu ka\u0161ike, ali jo\u0161 te\u010de u \u0161irokoj traci. Mu\u0161katni ora\u0161\u010di\u0107 ostaje diskretan, kao pozadina mle\u010dnom ukusu.<\/p><p>Sklapanje tra\u017ei miran rad, ne veliku brzinu. Svaka rolnica dobija istu koli\u010dinu fila, pribli\u017eno dve pune ka\u0161ike, da se svih dvanaest komada ispe\u010de u istom ritmu. Tanka podloga od be\u0161amela \u0161titi donju stranu testenine, a preostali sos zatvara povr\u0161inu. Sir se posipa \u0161tedljivo; cilj je rumena mre\u017ea preko belog sosa, ne debeo sloj koji bi prikrio ukus mesa.<\/p><p>Pe\u010denje se zavr\u0161ava kada se sos uz ivice posude lagano pomera, a sredina dostigne najmanje 75 \u00b0C. Kratak odmor od deset minuta nije ukrasna pauza: skrob i proteini tada vezuju slobodnu te\u010dnost, pa se porcije seku uredno. Na tanjiru se dobija pun, topao ukus, sa jasnom slatko\u0107om dinstanog luka, blagom mineralnom notom jetre i mle\u010dnim zavr\u0161etkom be\u0161amela. To je bogato jelo, ali pravilna raspodela sosa i mesa dr\u017ei svaki zalogaj skladnim.<\/p><p>Razlika izme\u0111u uspe\u0161nog i prose\u010dnog pleha vidi se tek posle prvog reza. Ako je meso previ\u0161e usitnjeno, ono se sabija i istiskuje sos; ako je nedovoljno povezano, rolnica se raspada. Ova mera supe ostavlja punjenje podatnim, dok kratko hla\u0111enje pre seckanja \u010duva vlakna. Isti princip va\u017ei za testeninu: list treba da bude savitljiv, ali jo\u0161 \u010dvrst u sredini, po\u0161to zavr\u0161nih pola sata provodi pod vla\u017enim sosom. Zbog toga recept nije samo zbir sastojaka ve\u0107 niz kontrolisanih tekstura koje se sre\u0107u u rerni.<\/p><\/div><div class=\"gj-rail\"><p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri ta\u010dke kontrole<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Meso se zapekne u turama, pa se luk i \u0161argarepa omek\u0161aju bez tamnjenja.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Vino se redukuje do suve \u0161erpe; supa povezuje fil bez vi\u0161ka te\u010dnosti.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:00<\/b><span>Napunjene rolnice le\u017ee na tankom sloju be\u0161amela i dobijaju preostali sos.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:50<\/b><span>Posuda izlazi iz rerne kada sredina dostigne 75 \u00b0C; odmor traje 10 minuta.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b>Recept ukratko. Jagnjetina, svinjetina i piletina prvo se zapeku, zatim kratko dinstaju sa lukom, \u0161argarepom, pile\u0107om jetrom, belim vinom i supom. Ohla\u0111eni fil se sitno isecka i rasporedi u dvanaest listova ili cevi za kanelone. Be\u0161amel od mleka, putera i bra\u0161na ostaje dovoljno te\u010dan da testenina omek\u0161a tokom pe\u010denja. Rolnice se slo\u017ee u posudu 23 \u00d7 33 cm, prekriju sosom i manjom koli\u010dinom tvrdog sira, pa se peku 30 minuta na 190 \u00b0C. Deset minuta odmora stabilizuje punjenje i sos. Recept daje \u0161est glavnih porcija, po dva kanelona, a ceo postupak traje oko dva sata. Posle odmora povr\u0161ina ostaje rumena, a be\u0161amel se\u010de u \u010distom sloju bez curenja.<\/p><\/div><div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za mesni fil<\/h3><ul><li><b>180 g jagnje\u0107eg buta bez kosti, ise\u010denog na kocke<\/b> \u2014 <em>donosi blag, prepoznatljiv ukus<\/em><\/li><li><b>180 g svinjskog vrata bez kosti, ise\u010denog na kocke<\/b> \u2014 <em>masno\u0107a \u010duva fil so\u010dnim<\/em><\/li><li><b>220 g pile\u0107eg bataka bez ko\u017ee i kosti<\/b> \u2014 <em>mek\u0161a strukturu punjenja<\/em><\/li><li><b>80 g pile\u0107e jetre, o\u010di\u0161\u0107ene<\/b> \u2014 <em>dodaje dubinu; ne pr\u017eiti du\u017ee od nekoliko minuta<\/em><\/li><li><b>250 g crnog luka, sitno seckanog<\/b> \u2014 <em>oko dve srednje glavice<\/em><\/li><li><b>120 g \u0161argarepe, sitno seckane<\/b> \u2014 <em>slatko\u0107a i telo<\/em><\/li><li><b>25 g maslinovog ulja<\/b> \u2014 <em>za pr\u017eenje mesa i povr\u0107a<\/em><\/li><li><b>100 ml suvog belog vina<\/b> \u2014 <em>redukovati potpuno<\/em><\/li><li><b>200 ml neslane pile\u0107e supe<\/b> \u2014 <em>dodavati postepeno<\/em><\/li><li><b>6 g soli<\/b> \u2014 <em>podeljeno izme\u0111u mesa i povr\u0107a<\/em><\/li><li><b>1 g mlevenog crnog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li><li><b>1 g rendanog mu\u0161katnog ora\u0161\u010di\u0107a<\/b> \u2014 <em>polovina ide u fil, polovina u sos<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za testeninu i be\u0161amel<\/h3><ul><li><b>180 g suvih listova ili cevi za kanelone<\/b> \u2014 <em>12 komada, pripremljenih prema uputstvu proizvo\u0111a\u010da<\/em><\/li><li><b>600 ml punomasnog mleka<\/b> \u2014 <em>zagrejano, ne mora da provri<\/em><\/li><li><b>40 g putera<\/b> \u2014 <em>za svetli zapr\u0161ak<\/em><\/li><li><b>40 g p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>kuvati bez tamnjenja<\/em><\/li><li><b>80 g tvrdog sira, sitno rendanog<\/b> \u2014 <em>blagi planinski sir ili grana padano<\/em><\/li><li><b>2 g soli<\/b> \u2014 <em>za zavr\u0161no za\u010dinjavanje sosa<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni, bezbednost i zamene.<\/b> Alergeni i zamene. Recept sadr\u017ei gluten i mleko; testenina mo\u017ee sadr\u017eati jaja. Bezglutenski listovi za lazanje rade ako se prethodno omek\u0161aju prema deklaraciji. Pile\u0107a jetra mo\u017ee da se izostavi, uz dodatnih 50 g piletine, ali fil gubi deo dubine. Bezalkoholna zamena za vino je ista koli\u010dina supe sa 1 ka\u0161i\u010dicom blagog vinskog sir\u0107eta.<\/div><\/div><\/div><\/div><div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Recept za andorske kanelone, korak po korak<\/h2><\/div><p class=\"gj-stage\">Fil<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite meso<\/p><p class=\"gj-step-x\">Zagrejte \u0161iroku \u0161erpu na srednje jakoj vatri. Jagnjetinu, svinjetinu i piletinu zapecite u tri ture na maslinovom ulju, po 4\u20135 minuta, dok ivice ne porumene; prebacite svaku turu na tanjir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte povr\u0107e<\/p><p class=\"gj-step-x\">U istoj \u0161erpi kuvajte luk i \u0161argarepu 8 minuta na srednjoj vatri, uz me\u0161anje, dok luk ne postane staklast i mekan, ali ne sme da potamni.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte jetru i te\u010dnost<\/p><p class=\"gj-step-x\">Ubacite jetru i pr\u017eite 3 minuta. Vratite meso, dodajte vino i kuvajte dok dno \u0161erpe ne ostane gotovo suvo, zatim ulijte supu, 6 g soli, biber i polovinu mu\u0161katnog ora\u0161\u010di\u0107a.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dinstajte i usitnite<\/p><p class=\"gj-step-x\">Poklopite i kuvajte 20 minuta na tihoj vatri. Otkrijte, redukujte vi\u0161ak te\u010dnosti 3\u20135 minuta, ohladite 15 minuta, pa smesu sitno iseckajte no\u017eem ili kratko pulsirajte; fil treba da bude vla\u017ean, ne pastozan.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Be\u0161amel i sklapanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte be\u0161amel<\/p><p class=\"gj-step-x\">Otopite puter na srednjoj vatri, ume\u0161ajte bra\u0161no i kuvajte 2 minuta. Toplo mleko dodajte u \u010detiri navrata uz \u017eicu, pa kuvajte 6\u20138 minuta dok sos ne oblo\u017ei ka\u0161iku; za\u010dinite sa 2 g soli i preostalim mu\u0161katnim ora\u0161\u010di\u0107em.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pripremite testeninu<\/p><p class=\"gj-step-x\">Listove ili cevi pripremite prema uputstvu proizvo\u0111a\u010da. Ako se kuvaju, izvadite ih 1 minut pre pune meko\u0107e, rashladite u hladnoj vodi i polo\u017eite na \u010distu krpu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napunite kanelone<\/p><p class=\"gj-step-x\">Rasporedite oko 55 g fila u svaki list i uvijte bez prejakog stezanja, ili fil pa\u017eljivo utisnite u cevi. Dno posude 23 \u00d7 33 cm prema\u017eite sa 150 ml be\u0161amela.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Slo\u017eite i prekrijte<\/p><p class=\"gj-step-x\">Pore\u0111ajte dvanaest kanelona u jednom sloju. Prelijte preostalim be\u0161amelom i pospite rendanim sirom, tako da testenina svuda bude pokrivena.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite jelo<\/p><p class=\"gj-step-x\">Pecite 25 minuta u rerni zagrejanoj na 190 \u00b0C, zatim uklju\u010dite gornji greja\u010d 3\u20135 minuta, dok se pojave sitne rumene ta\u010dke. Sredina treba da dostigne najmanje 75 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i poslu\u017eite<\/p><p class=\"gj-step-x\">Izvadite posudu i ostavite 10 minuta. Sos treba da prestane da klju\u010da, a porcija od dva kanelona da zadr\u017ei oblik pri podizanju \u0161irokom lopaticom.<\/p><\/div><\/li><\/ol><\/div><div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje, varijacije i oprema<\/h2><\/div><h3>Serviranje<\/h3><p>Kaneloni se slu\u017ee kao glavno jelo, uz jednostavnu zelenu salatu sa kiselkastim prelivom. Hleb nije potreban, jer testenina ve\u0107 nosi dovoljno skroba. Suvo belo vino srednjeg tela prati mle\u010dni sos i jagnjetinu, dok obi\u010dna mineralna voda \u010disti nepce izme\u0111u zalogaja.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Potpuno ohla\u0111eni kaneloni \u010duvaju se u zatvorenoj posudi u fri\u017eideru do tri dana. Podgrevaju se pokriveni na 180 \u00b0C oko 20 minuta, do najmanje 74 \u00b0C u sredini. Pojedina\u010dne porcije mogu da se zamrznu do dva meseca; odmrzavaju se preko no\u0107i u fri\u017eideru.<\/p><h3>Varijacije<\/h3><p>\u010cetiri radne izmene zadr\u017eavaju strukturu jela: svinjski vrat mo\u017ee da se zameni tele\u0107im ple\u0107kama; pile\u0107a jetra dodatnom piletinom; tvrdi sir blagim ov\u010djim sirom; listovi kanelona sve\u017eim listovima za lazanje ise\u010denim na pravougaonike. Koli\u010dina te\u010dnosti ostaje ista, a nemasnija mesa tra\u017ee jo\u0161 10 g ulja.<\/p><h3>Oprema i zapa\u017eanja iz test kuhinje<\/h3><p>\u0160iroka \u0161erpa ubrzava isparavanje i spre\u010dava kuvanje mesa u sopstvenom soku. Posuda 23 \u00d7 33 cm dr\u017ei rolnice u jednom sloju. Tri korisna pravila su kratko pr\u017eenje jetre, potpuno redukovano vino i be\u0161amel koji te\u010de sa ka\u0161ike; svako od njih direktno uti\u010de na \u010distu teksturu preseka.<\/p><\/div><div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Okvirne nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 590 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 850 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b>gluten, mleko; mogu\u0107a jaja u testenini. Vrednosti su okvirne procene po porciji na osnovu standardnih referentnih tablica; razlikuju se prema masno\u0107i mesa, vrsti sira i veli\u010dini porcije.<\/p><\/div><div class=\"gj-close\"><p class=\"gj-serif\">Ispod tanke korice sira ostaje fil koji se se\u010de uredno, a ipak zadr\u017eava sok.<\/p><p>Andorski kaneloni tra\u017ee nekoliko \u0161erpi i pa\u017eljivo slaganje, ali nijedan korak nije suvi\u0161an. Zapeknuto meso daje dubinu, redukovana te\u010dnost dr\u017ei punjenje povezanim, a re\u0111i be\u0161amel zavr\u0161ava kuvanje testenine u rerni. Kada se jelo odmori pre se\u010denja, tri razli\u010dite vrste mesa ostaju prepoznatljive u jednoj mirnoj, zaokru\u017eenoj celini.<\/p><\/div><\/article><script type=\"application\/ld+json\" id=\"recipe-schema-sr-canelons-a-landorrana\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Canelons a l\u2019Andorrana sa tri vrste mesa i svilenim be\u0161amelom\",\n  \"description\": \"Rolat od testenine sa so\u010dnim filom od jagnjetine, svinjetine, piletine i jetric\u0435, prekriven laganim be\u0161amelom i zape\u010den do tanke, rumene korice.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Canelons-a-lAndorrana-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Canelons-a-lAndorrana-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Canelons-a-lAndorrana-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  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Andora\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Dinstanje i pe\u010denje\",\n  \"keywords\": \"recept za andorske kanelone, Canelons a l\u2019Andorrana, kaneloni sa tri vrste mesa, be\u0161amel za kanelone, pe\u010dena punjena testenina\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT2H\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"590 kcal\",\n    \"carbohydrateContent\": \"38 g\",\n    \"proteinContent\": \"41 g\",\n    \"fatContent\": \"29 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"180 g jagnje\u0107eg buta bez kosti, ise\u010denog na kocke\",\n    \"180 g svinjskog vrata bez kosti, ise\u010denog na kocke\",\n    \"220 g pile\u0107eg bataka bez ko\u017ee i kosti\",\n    \"80 g pile\u0107e jetre, o\u010di\u0161\u0107ene\",\n    \"250 g crnog luka, sitno seckanog\",\n    \"120 g \u0161argarepe, sitno seckane\",\n    \"25 g maslinovog ulja\",\n    \"100 ml suvog belog vina\",\n    \"200 ml neslane pile\u0107e supe\",\n    \"6 g soli\",\n    \"1 g mlevenog crnog bibera\",\n    \"1 g rendanog mu\u0161katnog ora\u0161\u010di\u0107a\",\n    \"180 g suvih listova ili cevi za kanelone\",\n    \"600 ml punomasnog mleka\",\n    \"40 g putera\",\n    \"40 g p\u0161eni\u010dnog bra\u0161na\",\n    \"80 g tvrdog sira, sitno rendanog\",\n    \"2 g soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Fil\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite meso\",\n          \"text\": \"Zagrejte \u0161iroku \u0161erpu na srednje jakoj vatri. Jagnjetinu, svinjetinu i piletinu zapecite u tri ture na maslinovom ulju, po 4\u20135 minuta, dok ivice ne porumene; prebacite svaku turu na tanjir.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte povr\u0107e\",\n          \"text\": \"U istoj \u0161erpi kuvajte luk i \u0161argarepu 8 minuta na srednjoj vatri, uz me\u0161anje, dok luk ne postane staklast i mekan, ali ne sme da potamni.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte jetru i te\u010dnost\",\n          \"text\": \"Ubacite jetru i pr\u017eite 3 minuta. Vratite meso, dodajte vino i kuvajte dok dno \u0161erpe ne ostane gotovo suvo, zatim ulijte supu, 6 g soli, biber i polovinu mu\u0161katnog ora\u0161\u010di\u0107a.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dinstajte i usitnite\",\n          \"text\": \"Poklopite i kuvajte 20 minuta na tihoj vatri. Otkrijte, redukujte vi\u0161ak te\u010dnosti 3\u20135 minuta, ohladite 15 minuta, pa smesu sitno iseckajte no\u017eem ili kratko pulsirajte; fil treba da bude vla\u017ean, ne pastozan.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Be\u0161amel i sklapanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte be\u0161amel\",\n          \"text\": \"Otopite puter na srednjoj vatri, ume\u0161ajte bra\u0161no i kuvajte 2 minuta. Toplo mleko dodajte u \u010detiri navrata uz \u017eicu, pa kuvajte 6\u20138 minuta dok sos ne oblo\u017ei ka\u0161iku; za\u010dinite sa 2 g soli i preostalim mu\u0161katnim ora\u0161\u010di\u0107em.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite testeninu\",\n          \"text\": \"Listove ili cevi pripremite prema uputstvu proizvo\u0111a\u010da. Ako se kuvaju, izvadite ih 1 minut pre pune meko\u0107e, rashladite u hladnoj vodi i polo\u017eite na \u010distu krpu.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napunite kanelone\",\n          \"text\": \"Rasporedite oko 55 g fila u svaki list i uvijte bez prejakog stezanja, ili fil pa\u017eljivo utisnite u cevi. Dno posude 23 \u00d7 33 cm prema\u017eite sa 150 ml be\u0161amela.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite i prekrijte\",\n          \"text\": \"Pore\u0111ajte dvanaest kanelona u jednom sloju. Prelijte preostalim be\u0161amelom i pospite rendanim sirom, tako da testenina svuda bude pokrivena.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite jelo\",\n          \"text\": \"Pecite 25 minuta u rerni zagrejanoj na 190 \u00b0C, zatim uklju\u010dite gornji greja\u010d 3\u20135 minuta, dok se pojave sitne rumene ta\u010dke. Sredina treba da dostigne najmanje 75 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmorite i poslu\u017eite\",\n          \"text\": \"Izvadite posudu i ostavite 10 minuta. Sos treba da prestane da klju\u010da, a porcija od dva kanelona da zadr\u017ei oblik pri podizanju \u0161irokom lopaticom.\"\n        }\n      ]\n    }\n  ]\n}<\/script><script id=\"recipe-meta-sync-sr-canelons-a-landorrana\">(function(){var schemaId='recipe-schema-sr-canelons-a-landorrana';var el=document.getElementById(schemaId);if(!el) return;var q=function(s){return document.querySelector(s);};var value=function(node){return node ? 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