{"id":4061,"date":"2026-07-24T22:25:26","date_gmt":"2026-07-24T22:25:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/andorska-nacionalna-jela\/puzevi-na-limu\/"},"modified":"2026-07-24T22:25:26","modified_gmt":"2026-07-24T22:25:26","slug":"puzevi-na-limu","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/andorska-nacionalna-jela\/puzevi-na-limu\/","title":{"rendered":"Pu\u017eevi na limu"},"content":{"rendered":"<style>#recipe-sr-cargols-a-la-llauna{--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-eyebrow i{display:none}\n  #recipe-sr-cargols-a-la-llauna .gj-hero,#recipe-sr-cargols-a-la-llauna .gj-cap{display:none}#recipe-sr-cargols-a-la-llauna .gj-h1{font-size:22pt}#recipe-sr-cargols-a-la-llauna .gj-h1 .gj-serif,#recipe-sr-cargols-a-la-llauna .gj-sec .gj-serif,#recipe-sr-cargols-a-la-llauna .gj-steps>li:before,#recipe-sr-cargols-a-la-llauna .gj-intro p:first-of-type:first-letter,#recipe-sr-cargols-a-la-llauna .gj-stage{color:#000}#recipe-sr-cargols-a-la-llauna .gj-rail,#recipe-sr-cargols-a-la-llauna .gj-close{color:#000;background:#fff;border:1px solid #999}#recipe-sr-cargols-a-la-llauna .gj-rail-t,#recipe-sr-cargols-a-la-llauna .gj-rail-stop b,#recipe-sr-cargols-a-la-llauna .gj-close .gj-serif{color:#000}#recipe-sr-cargols-a-la-llauna .gj-rail-stop span,#recipe-sr-cargols-a-la-llauna .gj-rail-sum,#recipe-sr-cargols-a-la-llauna .gj-close p{color:#222}#recipe-sr-cargols-a-la-llauna .gj-ing-group,#recipe-sr-cargols-a-la-llauna .gj-steps>li,#recipe-sr-cargols-a-la-llauna .gj-rail,#recipe-sr-cargols-a-la-llauna .gj-close,#recipe-sr-cargols-a-la-llauna .gj-nutri-row,#recipe-sr-cargols-a-la-llauna .gj-fact{break-inside:avoid}#recipe-sr-cargols-a-la-llauna .gj-close:after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;color:#666}}<\/style><article id=\"recipe-sr-cargols-a-la-llauna\" lang=\"sr\"><p class=\"gj-eyebrow\">Andorska kuhinja <i>\u00b7<\/i> Toplo predjelo <i>\u00b7<\/i> Recept<\/p><h2 class=\"gj-h1\"><b>Cargols a la llauna<\/b> sa maslinovim uljem <span class=\"gj-serif\">i planinskim za\u010dinima<\/span><\/h2><p class=\"gj-sub\">Purgovani pu\u017eevi bover kuvani sa za\u010dinskim biljem, zbijeni u metalni pleh otvorom nagore i zape\u010deni sa maslinovim uljem, belim lukom i crnim biberom.<\/p><div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i><b>Toplo predjelo<\/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>1 h 15 min<\/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\">25 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\">50 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 120 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\/Cargols-a-la-Llauna-2.webp\" alt=\"Metalni pleh pun pe\u010denih pu\u017eeva sa biljem, alliolijem i za\u010dinjenim uljem\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n<\/figure>\n<p class=\"gj-cap\">\u0160iroka fotografija prikazuje pu\u017eeve pe\u010dene u metalnom plehu, sa za\u010dinskim biljem, posudom alliolija, za\u010dinjenim uljem i vilju\u0161kama za pu\u017eeve.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Jelo u kome pleh odre\u0111uje na\u010din pe\u010denja<\/h2><\/div><div class=\"gj-intro\"><p>Cargols a la llauna su pu\u017eevi pripremljeni u plitkom metalnom plehu, posudi po kojoj je jelo dobilo ime. U Andori se ovaj na\u010din vezuje za kuhinju Pirineja i susednih katalonskih oblasti, gde se pu\u017eevi peku nad \u017earom ili u rerni i jedu direktno iz lju\u0161ture. Recept za pu\u017eeve na limu nije slo\u017een po broju sastojaka, ali tra\u017ei disciplinu u nabavci i termi\u010dkoj obradi. Za ku\u0107nu pripremu koriste se samo pu\u017eevi iz proverenog uzgoja, ve\u0107 purgovani i o\u010di\u0161\u0107eni; divlji primerci nose rizik od zaga\u0111enja, pogre\u0161ne vrste i nepoznatog hranjenja.<\/p><p class=\"gj-pull\">Otvor lju\u0161ture mora ostati nagore: u njemu se \u010duvaju ulje, biber i sok pu\u017ea.<\/p><p>Prva faza je kuvanje iz hladne vode. Postepeno zagrevanje navodi meso da iza\u0111e prema otvoru lju\u0161ture, pa se kasnije lak\u0161e vadi iglom ili malom vilju\u0161kom. Kada voda provri, pena i ne\u010disto\u0107e se uklanjaju, a zatim ulaze lovor, maj\u010dina du\u0161ica, nana i nekoliko zrna bibera. Bilje ne treba da pravi gustu aromati\u010dnu kupku; njegova uloga je da ubla\u017ei zemljane note i ostavi \u010dist ukus \u0161koljke i mesa.<\/p><p>Posle kuvanja pu\u017eevi se dobro ocede. Voda zarobljena u lju\u0161turama razbla\u017eila bi ulje, usporila pe\u010denje i napravila paru umesto suve toplote. U llauni ili niskom plehu sla\u017eu se tesno, otvorom nagore. Taj polo\u017eaj zadr\u017eava za\u010dinjeno ulje unutar svake lju\u0161ture. Ako se pu\u017eevi slobodno kotrljaju, deo soka zavr\u0161ava na dnu pleha, a meso ostaje suvlje i neujedna\u010deno za\u010dinjeno.<\/p><p>Maslinovo ulje ulazi u dva navrata. Manji deo podmazuje pleh i spre\u010dava lepljenje; ostatak se pome\u0161a sa sitno seckanim belim lukom, per\u0161unom i crnim biberom, pa se ka\u0161i\u010dicom rasporedi preko otvora. So se dozira oprezno, po\u0161to te\u010dnost tokom pe\u010denja isparava. Sitna zrna na rubu lju\u0161ture poma\u017eu da se ukus rasporedi, dok prevelika koli\u010dina lako preuzme malo mesa koje svaka lju\u0161tura sadr\u017ei.<\/p><p>Rerna mora biti potpuno zagrejana na 200 \u00b0C pre nego \u0161to pleh u\u0111e. Prvih deset minuta zagreva pu\u017eeve do sredine i pokre\u0107e tiho cvr\u010danje ulja; zavr\u0161na \u010detiri do pet minuta pod gornjim greja\u010dem su\u0161e povr\u0161inu i daju blage zape\u010dene ivice. Meso ostaje \u010dvrsto i elasti\u010dno, ali ne gumasto. Kod prethodno kuvanih pu\u017eeva cilj nije dugo pe\u010denje ve\u0107 kratko spajanje toplote, ulja i za\u010dina.<\/p><p>Jelo se iznosi u istom plehu, uz drvene \u010da\u010dkalice, vilju\u0161ke za pu\u017eeve ili du\u017ee igle. Na stolu se \u010desto nalaze hleb i allioli, mada sos nije deo same pripreme. Hleb skuplja ulje sa belim lukom, a blag, hladan sos pravi kontrast vru\u0107im lju\u0161turama. Porcija je mala po kalorijama, ali na\u010din jedenja je spor i dru\u0161tven: svaki zalogaj zahteva va\u0111enje mesa, proveru teksture i kratko umakanje.<\/p><p>Najva\u017eniji znak uspeha pojavljuje se pre serviranja. Ulje treba tiho da cvr\u010di, beli luk da zamiri\u0161e bez potamnelih ta\u010daka, a meso da iza\u0111e iz lju\u0161ture u jednom komadu. Prepe\u010den beli luk postaje gorak, dok nedovoljno zagrejani pu\u017eevi ostaju mlaki u sredini. Termometar mo\u017ee da potvrdi najmanje 74 \u00b0C u nekoliko najve\u0107ih primeraka, naro\u010dito kada su lju\u0161ture razli\u010dite veli\u010dine. Kratak odmor od tri minuta smiruje ulje, ali jelo i dalje sti\u017ee na sto veoma toplo.<\/p><p>Koli\u010dina mesa u odnosu na lju\u0161ture \u010desto iznenadi, pa se jelo prirodno slu\u017ei kao predjelo, ne kao obilan glavni tanjir. \u0160est porcija iz ove mere podrazumeva zajedni\u010dki pleh i spor ritam poslu\u017eivanja. Upravo taj ritam \u010duva temperaturu i spre\u010dava da se ulje izlije pre nego \u0161to stigne do svakog zalogaja.<\/p><\/div><div class=\"gj-rail\"><p class=\"gj-rail-t\">Od hladne vode do vrelog pleha<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Purgovani i oprani pu\u017eevi kre\u0107u iz hladne vode; povr\u0161ina se \u010disti \u010dim se pojavi pena.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:10<\/b><span>Lovor, nana, maj\u010dina du\u0161ica i biber ulaze posle prvog klju\u010danja.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>Oce\u0111ene lju\u0161ture sla\u017eu se otvorom nagore i pune za\u010dinjenim maslinovim uljem.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:10<\/b><span>Posle pe\u010denja i kratkog gratiniranja meso je vrelo, \u010dvrsto i lako se vadi iz lju\u0161ture.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b>Recept ukratko. Purgovani pu\u017eevi bover iz kontrolisanog uzgoja ispiraju se, stavljaju u hladnu vodu i postepeno zagrevaju. Posle pet minuta klju\u010danja dodaju se lovor, nana, maj\u010dina du\u0161ica i biber, pa kuvanje traje jo\u0161 30 minuta. Pu\u017eevi se zatim temeljno ocede i sla\u017eu u plitak metalni pleh otvorom nagore. Svaka lju\u0161tura dobija malo me\u0161avine maslinovog ulja, belog luka, per\u0161una, soli i bibera. Pleh se pe\u010de 10 minuta na 200 \u00b0C, zatim jo\u0161 4\u20135 minuta pod gornjim greja\u010dem. Jelo daje \u0161est manjih porcija i slu\u017ei se odmah, dok ulje jo\u0161 tiho cvr\u010di. Kratak odmor od tri minuta smiruje vrelo ulje i \u010duva beli luk od naknadnog tamnjenja.<\/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 kuvanje<\/h3><ul><li><b>1,5 kg pu\u017eeva bover u lju\u0161turi, profesionalno purgovanih i o\u010di\u0161\u0107enih<\/b> \u2014 <em>kupiti od registrovanog uzgajiva\u010da ili specijalizovane prodavnice<\/em><\/li><li><b>3 l hladne vode<\/b> \u2014 <em>za postepeno zagrevanje i kuvanje<\/em><\/li><li><b>2 lovorova lista<\/b> \u2014 <em>celi<\/em><\/li><li><b>4 gran\u010dice maj\u010dine du\u0161ice<\/b> \u2014 <em>sve\u017ee ili 1 ka\u0161i\u010dica suve<\/em><\/li><li><b>6 listova nane<\/b> \u2014 <em>blaga sve\u017eina u vodi za kuvanje<\/em><\/li><li><b>8 zrna crnog bibera<\/b> \u2014 <em>cela<\/em><\/li><li><b>3 g soli<\/b> \u2014 <em>za vodu za kuvanje<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za pe\u010denje<\/h3><ul><li><b>60 ml maslinovog ulja<\/b> \u2014 <em>oko 45 ml ostaje u jelu<\/em><\/li><li><b>20 g belog luka, veoma sitno seckanog<\/b> \u2014 <em>oko \u010detiri \u010dena<\/em><\/li><li><b>15 g per\u0161unovog lista, sitno seckanog<\/b> \u2014 <em>dodaje se u ulje<\/em><\/li><li><b>5 g soli<\/b> \u2014 <em>rasporediti preko otvora lju\u0161tura<\/em><\/li><li><b>2 g krupno mlevenog crnog bibera<\/b> \u2014 <em>za zavr\u0161nu aromu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni, bezbednost i zamene.<\/b> Alergeni i bezbednost. Pu\u017eevi su meku\u0161ci i mogu izazvati ozbiljnu alergijsku reakciju kod osoba osetljivih na meku\u0161ce ili druge \u0161koljke. Koriste se samo profesionalno purgovani i o\u010di\u0161\u0107eni pu\u017eevi iz kontrolisanog izvora. Sirovi, samostalno sakupljeni pu\u017eevi nisu odgovaraju\u0107a zamena.<\/div><\/div><\/div><\/div><div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Recept za pu\u017eeve na limu, korak po korak<\/h2><\/div><p class=\"gj-stage\">Kuvanje pu\u017eeva<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pregledajte i isperite pu\u017eeve<\/p><p class=\"gj-step-x\">Odbacite napukle lju\u0161ture i primerke bez znaka \u017eivota. Purgovane pu\u017eeve isperite u nekoliko hladnih voda, bez dugog potapanja, dok voda ne ostane \u010dista.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Krenite iz hladne vode<\/p><p class=\"gj-step-x\">Stavite pu\u017eeve u \u0161irok lonac, nalijte 3 l hladne vode i zagrevajte na srednjoj vatri. Kada meso iza\u0111e prema otvoru i voda po\u010dne da vri, skidajte penu 5 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte bilje<\/p><p class=\"gj-step-x\">Ubacite lovor, maj\u010dinu du\u0161icu, nanu, biber u zrnu i 3 g soli. Smanjite vatru i kuvajte 30 minuta uz mirno klju\u010danje, dok meso ne postane potpuno termi\u010dki obra\u0111eno.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ocedite lju\u0161ture<\/p><p class=\"gj-step-x\">Prebacite pu\u017eeve u veliku cediljku, protresite je nekoliko puta i ostavite 10 minuta. Okrenite deo lju\u0161tura otvorom nadole da iza\u0111e zadr\u017eana voda.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Slaganje i pe\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte pleh i rernu<\/p><p class=\"gj-step-x\">Zagrejte rernu na 200 \u00b0C. Plitak metalni pleh prema\u017eite jednom ka\u0161ikom maslinovog ulja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite za\u010dinjeno ulje<\/p><p class=\"gj-step-x\">Pome\u0161ajte preostalo ulje, beli luk, per\u0161un, 5 g soli i mleveni biber. Me\u0161avina treba da ostane te\u010dna, sa ravnomerno raspore\u0111enim komadi\u0107ima belog luka.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Slo\u017eite pu\u017eeve<\/p><p class=\"gj-step-x\">Pore\u0111ajte pu\u017eeve tesno, otvorom nagore. U svaki otvor stavite nekoliko kapi za\u010dinjenog ulja; ostatak ravnomerno prelijte preko pleha.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zapecite<\/p><p class=\"gj-step-x\">Pecite 10 minuta, dok ulje ne po\u010dne da cvr\u010di. Uklju\u010dite gornji greja\u010d jo\u0161 4\u20135 minuta, bez udaljavanja od rerne, dok beli luk ne dobije bledu zlatnu boju, a meso dostigne najmanje 74 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite kratko<\/p><p class=\"gj-step-x\">Izvadite pleh i ostavite 3 minuta. Poslu\u017eite u plehu sa alatkom za va\u0111enje mesa, dok su lju\u0161ture i ulje jo\u0161 veoma topli.<\/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>Pleh se postavlja na podmeta\u010d otporan na toplotu, uz hleb \u010dvrste kore i malu posudu blagog alliolija. Limun nije obavezan; nekoliko kapi mo\u017ee da prese\u010de masno\u0107u, ali prevelika koli\u010dina prikriva bilje. Uz jelo odgovara suvo belo vino ili hladna mineralna voda.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Najbolja tekstura je neposredno posle pe\u010denja. Ostaci se hlade najvi\u0161e dva sata, zatvaraju i \u010duvaju u fri\u017eideru do dva dana. Podgrevanje se radi u jednom sloju na 190 \u00b0C, 8\u201310 minuta, do najmanje 74 \u00b0C. Ponovno zamrzavanje prethodno zamrznutih pu\u017eeva nije preporu\u010dljivo.<\/p><h3>Varijacije<\/h3><p>\u010cetiri promene ostaju u granicama tehnike: maj\u010dina du\u0161ica mo\u017ee da se zameni ruzmarinom; nana blagim origanom; deo belog luka sitno seckanim mladim lukom; rerna stabilnim ro\u0161tiljem sa poklopcem. Kod ro\u0161tilja pleh stoji iznad srednje jake indirektne toplote, pa zavr\u0161ava kratko iznad ja\u010deg \u017eara.<\/p><h3>Oprema i zapa\u017eanja iz test kuhinje<\/h3><p>Niski metalni pleh, \u0161irok lonac i velika cediljka uti\u010du na rezultat vi\u0161e od posebnog pribora. Tri kontrolne ta\u010dke su potpuno oce\u0111ene lju\u0161ture, polo\u017eaj otvorom nagore i beli luk koji ostaje svetlozlatan. Prepun pleh nije problem ako su pu\u017eevi u jednom sloju; razmak je manje va\u017ean od stabilnog polo\u017eaja.<\/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 120 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 560 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b>meku\u0161ci. Vrednosti su okvirne procene po porciji i ra\u010dunaju oko 300 g ukupnog jestivog mesa i pribli\u017eno 45 ml zadr\u017eanog ulja; stvaran prinos zavisi od veli\u010dine lju\u0161tura.<\/p><\/div><div class=\"gj-close\"><p class=\"gj-serif\">Pleh ostaje jednostavan, ali svaka lju\u0161tura nosi sopstvenu malu meru ulja i za\u010dina.<\/p><p>Cargols a la llauna uspevaju kada se voda iz prve faze potpuno ukloni, a druga faza ostane kratka i vrela. Kuvanje daje bezbedno i meko meso; metalni pleh zatim pravi suvu, aromati\u010dnu zavr\u0161nicu. Rezultat se ne meri koli\u010dinom sosa, ve\u0107 time da se pu\u017e lako izvu\u010de, zadr\u017ei oblik i ponese ukus belog luka, bibera i bilja.<\/p><\/div><\/article><script type=\"application\/ld+json\" id=\"recipe-schema-sr-cargols-a-la-llauna\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Cargols a la llauna sa maslinovim uljem i planinskim za\u010dinima\",\n  \"description\": \"Purgovani pu\u017eevi bover kuvani sa za\u010dinskim biljem, zbijeni u metalni pleh otvorom nagore i zape\u010deni sa maslinovim uljem, belim lukom i crnim biberom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cargols-a-la-Llauna-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cargols-a-la-Llauna-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cargols-a-la-Llauna-2.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\": \"Toplo predjelo\",\n  \"cookingMethod\": \"Kuvanje i pe\u010denje\",\n  \"keywords\": \"recept za pu\u017eeve na limu, Cargols a la llauna, pu\u017eevi sa belim lukom, pu\u017eevi pe\u010deni u plehu, kuvanje pu\u017eeva sa biljem\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"PT1H15M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"120 kcal\",\n    \"carbohydrateContent\": \"2 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"8 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"560 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"1,5 kg pu\u017eeva bover u lju\u0161turi, profesionalno purgovanih i o\u010di\u0161\u0107enih\",\n    \"3 l hladne vode\",\n    \"2 lovorova lista\",\n    \"4 gran\u010dice maj\u010dine du\u0161ice\",\n    \"6 listova nane\",\n    \"8 zrna crnog bibera\",\n    \"3 g soli\",\n    \"60 ml maslinovog ulja\",\n    \"20 g belog luka, veoma sitno seckanog\",\n    \"15 g per\u0161unovog lista, sitno seckanog\",\n    \"5 g soli\",\n    \"2 g krupno mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Kuvanje pu\u017eeva\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pregledajte i isperite pu\u017eeve\",\n          \"text\": \"Odbacite napukle lju\u0161ture i primerke bez znaka \u017eivota. Purgovane pu\u017eeve isperite u nekoliko hladnih voda, bez dugog potapanja, dok voda ne ostane \u010dista.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Krenite iz hladne vode\",\n          \"text\": \"Stavite pu\u017eeve u \u0161irok lonac, nalijte 3 l hladne vode i zagrevajte na srednjoj vatri. Kada meso iza\u0111e prema otvoru i voda po\u010dne da vri, skidajte penu 5 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte bilje\",\n          \"text\": \"Ubacite lovor, maj\u010dinu du\u0161icu, nanu, biber u zrnu i 3 g soli. Smanjite vatru i kuvajte 30 minuta uz mirno klju\u010danje, dok meso ne postane potpuno termi\u010dki obra\u0111eno.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ocedite lju\u0161ture\",\n          \"text\": \"Prebacite pu\u017eeve u veliku cediljku, protresite je nekoliko puta i ostavite 10 minuta. Okrenite deo lju\u0161tura otvorom nadole da iza\u0111e zadr\u017eana voda.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Slaganje i pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zagrejte pleh i rernu\",\n          \"text\": \"Zagrejte rernu na 200 \u00b0C. Plitak metalni pleh prema\u017eite jednom ka\u0161ikom maslinovog ulja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite za\u010dinjeno ulje\",\n          \"text\": \"Pome\u0161ajte preostalo ulje, beli luk, per\u0161un, 5 g soli i mleveni biber. Me\u0161avina treba da ostane te\u010dna, sa ravnomerno raspore\u0111enim komadi\u0107ima belog luka.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite pu\u017eeve\",\n          \"text\": \"Pore\u0111ajte pu\u017eeve tesno, otvorom nagore. U svaki otvor stavite nekoliko kapi za\u010dinjenog ulja; ostatak ravnomerno prelijte preko pleha.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite\",\n          \"text\": \"Pecite 10 minuta, dok ulje ne po\u010dne da cvr\u010di. Uklju\u010dite gornji greja\u010d jo\u0161 4\u20135 minuta, bez udaljavanja od rerne, dok beli luk ne dobije bledu zlatnu boju, a meso dostigne najmanje 74 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmorite kratko\",\n          \"text\": \"Izvadite pleh i ostavite 3 minuta. Poslu\u017eite u plehu sa alatkom za va\u0111enje mesa, dok su lju\u0161ture i ulje jo\u0161 veoma topli.\"\n        }\n      ]\n    }\n  ]\n}<\/script><script id=\"recipe-meta-sync-sr-cargols-a-la-llauna\">(function(){var schemaId='recipe-schema-sr-cargols-a-la-llauna';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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