{"id":4063,"date":"2026-07-24T22:25:26","date_gmt":"2026-07-24T22:25:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/andorska-nacionalna-jela\/andorska-escudella\/"},"modified":"2026-07-24T22:25:26","modified_gmt":"2026-07-24T22:25:26","slug":"andorska-escudella","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/andorska-nacionalna-jela\/andorska-escudella\/","title":{"rendered":"Andorska escudella"},"content":{"rendered":"<style>#recipe-sr-escudella-i-carn-dolla{--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-serif{color:#000}#recipe-sr-escudella-i-carn-dolla .gj-rail-stop span,#recipe-sr-escudella-i-carn-dolla .gj-rail-sum,#recipe-sr-escudella-i-carn-dolla .gj-close p{color:#222}#recipe-sr-escudella-i-carn-dolla .gj-ing-group,#recipe-sr-escudella-i-carn-dolla .gj-steps>li,#recipe-sr-escudella-i-carn-dolla .gj-rail,#recipe-sr-escudella-i-carn-dolla .gj-close,#recipe-sr-escudella-i-carn-dolla .gj-nutri-row,#recipe-sr-escudella-i-carn-dolla .gj-fact{break-inside:avoid}#recipe-sr-escudella-i-carn-dolla .gj-close:after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;color:#666}}<\/style><article id=\"recipe-sr-escudella-i-carn-dolla\" lang=\"sr\"><p class=\"gj-eyebrow\">Andorska kuhinja <i>\u00b7<\/i> Mesna supa <i>\u00b7<\/i> Recept<\/p><h2 class=\"gj-h1\"><b>Escudella i carn d\u2019olla<\/b> sa pilotom i povr\u0107em <span class=\"gj-serif\">uz galets testeninu<\/span><\/h2><p class=\"gj-sub\">Dugo kuvani bujon od govedine, svinjetine i piletine, sa velikom mesnom pilotom, leblebijama i zimskim povr\u0107em, poslu\u017een najpre kao supa, zatim kao carn d\u2019olla.<\/p><div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i><b>Supa i 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>Zahtevno<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i><b>4 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\">8 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\">1 sat<\/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\">3 sata<\/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 1055 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\/Escudella-i-Carn-dOlla-3.webp\" alt=\"Bujon sa \u0161koljkastom testeninom pored tacne mesa, povr\u0107a, kobasica i leblebija\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n<\/figure>\n<p class=\"gj-cap\">U \u0161irokom kadru prednja \u010dinija sadr\u017ei bistri bujon i krupnu \u0161koljkastu testeninu, dok su iza nje slo\u017eeni meso, kobasice, pilota, leblebije i povr\u0107e.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Jedan lonac, dva sleda i vi\u0161e vrsta mesa<\/h2><\/div><div class=\"gj-intro\"><p>Escudella i carn d\u2019olla je veliko zimsko jelo zajedni\u010dko andorskom i katalonskom kulinarskom prostoru. Ime opisuje na\u010din poslu\u017eivanja: escudella je procedeni bujon sa testeninom, dok carn d\u2019olla \u010dine meso, pilota, kobasice, leblebije i povr\u0107e iz istog lonca. Recept za escudellu i carn d\u2019olla zato nije obi\u010dna supa sa mnogo dodataka. On gradi dve povezane celine, jednu bistriju i te\u010dnu, drugu \u010dvrstu i obilnu, pri \u010demu svaki sastojak mora da u\u0111e u pravom trenutku da se ne raspadne.<\/p><p class=\"gj-pull\">Escudella je prvi sled; carn d\u2019olla je isti lonac pretvoren u punu tacnu mesa i povr\u0107a.<\/p><p>Osnova po\u010dinje gove\u0111om kolenicom, svinjskom ple\u0107kom, komadom svinjske nogice i piletinom. Kosti i vezivno tkivo daju \u017eelatin, a razli\u010dite vrste mesa \u0161iri ukus bez potrebe za kockama ili koncentratima. Hladna voda se zagreva sporo, pena se uklanja, zatim lonac prelazi na gotovo neprimetno klju\u010danje. Jako vrenje muti bujon, ste\u017ee meso i razbija povr\u0107e pre nego \u0161to je vreme za serviranje.<\/p><p>Pilota je veliki, izdu\u017eeni mesni valjak od mlevene svinjetine i govedine, jajeta, hlebnih mrvica, mleka, belog luka i per\u0161una. Ne pravi se kao niz malih \u0107ufti, po\u0161to sporije zagrevanje jednog ve\u0107eg komada daje so\u010dniju sredinu i uredne kolutove pri se\u010denju. Smesa se mesi samo dok ne postane povezana. Predugo me\u0161anje izvla\u010di proteine, pa pilota dobija gumastu teksturu. Tanak sloj bra\u0161na \u010duva povr\u0161inu dok se spu\u0161ta u vru\u0107 bujon.<\/p><p>Povr\u0107e se dodaje prema \u010dvrstini. Praziluk, celer, \u0161argarepa i repa mogu da kuvaju du\u017ee, dok krompir i kupus ulaze kasnije. Leblebije su ve\u0107 kuvane i potrebna im je samo zavr\u0161na faza da upiju bujon. Bela i krvava botifarra ne trpe dugo kr\u010dkanje; dodaju se pred kraj, kada je temperatura stabilna, a no\u017e mo\u017ee da probije meso bez otpora. Takav raspored ostavlja kobasice cele, krompir oblikovan i kupus mekan, ali ne ka\u0161ast.<\/p><p>Bujon se odvaja pre kuvanja galetsa. Testenina se kuva u potrebnoj koli\u010dini procedene te\u010dnosti, dok ostatak lonca ostaje na veoma tihoj vatri. Skrob iz galetsa daje supi malo tela, ali ne uti\u010de na izgled mesa i povr\u0107a. Ako se sva testenina kuva u glavnom loncu, ona nastavlja da bubri tokom serviranja, upija previ\u0161e te\u010dnosti i \u010dini drugi sled neurednim. Odvojena \u0161erpa re\u0161ava taj problem bez dodatnog sastojka.<\/p><p>Serviranje u dva sleda nije formalnost. Prvo se iznosi vrela supa sa galetsima, \u010diji je ukus \u010distiji i lak\u0161i od onoga \u0161to sastav lonca nagove\u0161tava. Zatim dolazi velika zagrejana tacna sa narezanim mesom, pilotom, kobasicama, krompirom, kupusom, korenastim povr\u0107em i leblebijama. Malo bujona se preliva preko tacne da se povr\u0161ina ne su\u0161i. Svaki gost dobija deo razli\u010ditih sastojaka, pa se puna porcija ra\u010duna kroz oba sleda.<\/p><p>Najve\u0107i tehni\u010dki izazov je procena zrelosti razli\u010ditih komada. Piletina je bezbedna na najmanje 74 \u00b0C, pilota u centru mora da dostigne istu temperaturu, dok govedina i svinjska ple\u0107ka ostaju na vatri dok vilju\u0161ka ne ulazi lako. Svinjska nogica treba da bude meka u zglobovima, sa \u017eelatinom koji se odvaja, ali ne sme da se raspadne po bujonu. Termometar proverava bezbednost; dodir i otpor vilju\u0161ke potvr\u0111uju teksturu.<\/p><p>Ovo je plansko jelo. Povr\u0107e se \u010disti pre po\u010detka, pilota oblikuje dok se prva pena skida, a dve zagrejane posude \u010dekaju zavr\u0161etak. Ukupno vreme je \u010detiri sata, ali ve\u0107ina kuvanja prolazi uz povremenu kontrolu povr\u0161ine i nivoa te\u010dnosti. Dan kasnije bujon se ste\u017ee u \u017eele, \u0161to pokazuje koli\u010dinu rastvorenog kolagena. Tada se masno\u0107a lako uklanja, a ukus postaje zaokru\u017eeniji, pa je priprema unapred sasvim prakti\u010dna.<\/p><\/div><div class=\"gj-rail\"><p class=\"gj-rail-t\">\u010cetiri sata u jednom loncu<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Meso kre\u0107e iz hladne vode; pena se skida dok povr\u0161ina ne ostane \u010dista.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>Korenasto povr\u0107e ulazi u bujon, a oblikovana pilota \u010deka zavr\u0161nu polovinu kuvanja.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:00<\/b><span>Pilota, krompir i kupus se dodaju redom; temperatura ostaje na tihom kr\u010dkanju.<\/span><\/div><div class=\"gj-rail-stop\"><b>3:30<\/b><span>Kobasice i leblebije zavr\u0161avaju kuvanje; bujon se odvaja za galetse i dva sleda se sla\u017eu.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b>Recept ukratko. Gove\u0111a kolenica, svinjska ple\u0107ka, svinjska nogica i piletina kuvaju se u pet litara vode uz pa\u017eljivo skidanje pene. Praziluk, celer, repa i \u0161argarepa ulaze posle prvog sata. Velika pilota od mlevene svinjetine i govedine dodaje se u drugoj polovini kuvanja, zatim krompir, kupus, leblebije i dve vrste botifarre. Posle pribli\u017eno tri sata bujon se procedi i deo se koristi za kuvanje galets testenine. Supa sa testeninom slu\u017ei se prva; meso, pilota, kobasice i povr\u0107e izlaze na zagrejanoj tacni kao carn d\u2019olla. Jedna puna mera daje osam obilnih porcija u dva sleda. Bujon, \u010dvrsti sastojci i testenina dr\u017ee se odvojeno sve do trenutka izno\u0161enja na sto.<\/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 bujon i carn d\u2019olla<\/h3><ul><li><b>500 g gove\u0111e kolenice sa kosti<\/b> \u2014 <em>meso i kost daju telo bujonu<\/em><\/li><li><b>350 g svinjske ple\u0107ke<\/b> \u2014 <em>u jednom komadu<\/em><\/li><li><b>500 g pile\u0107ih bataka i karabataka sa kosti<\/b> \u2014 <em>ko\u017ea se mo\u017ee delimi\u010dno ukloniti<\/em><\/li><li><b>200 g o\u010di\u0161\u0107ene svinjske nogice<\/b> \u2014 <em>prese\u010dene uzdu\u017eno<\/em><\/li><li><b>180 g bele botifarre<\/b> \u2014 <em>ili blage kuvane svinjske kobasice<\/em><\/li><li><b>150 g krvave botifarre<\/b> \u2014 <em>dodaje se pred kraj da ostane cela<\/em><\/li><li><b>300 g kuvanih leblebija, oce\u0111enih<\/b> \u2014 <em>isprane od te\u010dnosti iz konzerve<\/em><\/li><li><b>700 g krompira, olju\u0161tenog<\/b> \u2014 <em>manji krompiri ostaju celi, ve\u0107i se prepolove<\/em><\/li><li><b>500 g zelenog kupusa, ise\u010denog na krupne kri\u0161ke<\/b> \u2014 <em>\u010dvrsta zimska glavica<\/em><\/li><li><b>250 g \u0161argarepe<\/b> \u2014 <em>krupni komadi<\/em><\/li><li><b>200 g praziluka<\/b> \u2014 <em>beli i svetlozeleni deo<\/em><\/li><li><b>120 g stabljike celera<\/b> \u2014 <em>krupno ise\u010dene<\/em><\/li><li><b>200 g repe<\/b> \u2014 <em>olju\u0161tene i prepolovljene<\/em><\/li><li><b>5 l hladne vode<\/b> \u2014 <em>po potrebi doliti samo vrelu vodu<\/em><\/li><li><b>12 g soli<\/b> \u2014 <em>dodavati postepeno zbog slanosti kobasica<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za pilotu i supu<\/h3><ul><li><b>300 g mlevene svinjetine<\/b> \u2014 <em>srednje masno\u0107e<\/em><\/li><li><b>200 g mlevene govedine<\/b> \u2014 <em>ple\u0107ka ili vrat<\/em><\/li><li><b>1 jaje, oko 50 g<\/b> \u2014 <em>vezuje smesu<\/em><\/li><li><b>60 g hlebnih mrvica<\/b> \u2014 <em>upijaju mleko i sokove<\/em><\/li><li><b>80 ml punomasnog mleka<\/b> \u2014 <em>za omek\u0161avanje mrvica<\/em><\/li><li><b>10 g belog luka, sitno seckanog<\/b> \u2014 <em>oko dva \u010dena<\/em><\/li><li><b>15 g per\u0161unovog lista, seckanog<\/b> \u2014 <em>za pilotu<\/em><\/li><li><b>30 g p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>za tanak spolja\u0161nji sloj<\/em><\/li><li><b>240 g suve galets testenine<\/b> \u2014 <em>ili druge krupnije testenine za supu<\/em><\/li><li><b>2 g mlevenog crnog bibera<\/b> \u2014 <em>podeljeno izme\u0111u pilote i zavr\u0161nog za\u010dinjavanja<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni, bezbednost i zamene.<\/b> Alergeni i zamene. Jelo sadr\u017ei gluten, jaje, mleko i celer; kobasice mogu sadr\u017eati dodatne alergene prema deklaraciji. Galets mogu da se zamene drugom krupnom testeninom za supu. Bez krvave botifarre koristi se dodatnih 150 g bele kobasice, uz ne\u0161to bla\u017ei ukus i svetliju tacnu.<\/div><\/div><\/div><\/div><div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Recept za escudellu i carn d\u2019olla, korak po korak<\/h2><\/div><p class=\"gj-stage\">Bujon<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Krenite iz hladne vode<\/p><p class=\"gj-step-x\">Stavite gove\u0111u kolenicu, svinjsku ple\u0107ku, piletinu i svinjsku nogicu u lonac od najmanje 8 l. Nalijte 5 l hladne vode i polako zagrevajte 25\u201330 minuta do prvog klju\u010danja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skinite penu<\/p><p class=\"gj-step-x\">Smanjite vatru i skidajte sivu penu 15 minuta, dok povr\u0161ina ne ostane \u010dista. Dodajte 6 g soli i kuvajte 45 minuta na jedva primetnom klju\u010danju.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte \u010dvrsto povr\u0107e<\/p><p class=\"gj-step-x\">Ubacite praziluk, celer, repu i \u0161argarepu. Nastavite kuvanje 45 minuta, sa od\u0161krinutim poklopcem; po potrebi dolijte malo vrele vode da sastojci ostanu potopljeni.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pilota i zavr\u0161ni sastojci<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblikujte pilotu<\/p><p class=\"gj-step-x\">Pome\u0161ajte hlebne mrvice i mleko i ostavite 5 minuta. Dodajte mlevenu svinjetinu, govedinu, jaje, beli luk, per\u0161un, 1 g bibera i 3 g soli; sjedinite kratko, oblikujte izdu\u017een valjak i uvaljajte ga u bra\u0161no.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte pilotu<\/p><p class=\"gj-step-x\">Spustite pilotu u tihi bujon i kuvajte 45 minuta. U centru treba da dostigne najmanje 74 \u00b0C i da ostane \u010dvrsta pri podizanju \u0161upljikavom ka\u0161ikom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte krompir i kupus<\/p><p class=\"gj-step-x\">Posle 20 minuta kuvanja pilote ubacite krompir, a nakon jo\u0161 10 minuta kupus. Kuvajte dok no\u017e lako ulazi u krompir, ali ga ne lomi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zavr\u0161ite kobasicama i leblebijama<\/p><p class=\"gj-step-x\">Dodajte belu botifarru, krvavu botifarru i leblebije tokom poslednjih 15 minuta. Odr\u017eavajte vrlo tiho klju\u010danje da kobasice ne puknu; proverite so i dodajte preostala 3 g samo ako je potrebno.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Dva sleda<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Odvojite bujon<\/p><p class=\"gj-step-x\">Izvadite meso, pilotu, kobasice i povr\u0107e na zagrejane tacne. Procedite oko 2 l bujona u drugu \u0161erpu, a ostatkom blago ovla\u017eite sastojke na tacni.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte galetse<\/p><p class=\"gj-step-x\">Procedeni bujon dovedite do klju\u010danja, dodajte galets testeninu i kuvajte prema deklaraciji, obi\u010dno 10\u201312 minuta, dok ne bude meka sa blagim otporom u sredini.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Nare\u017eite i poslu\u017eite<\/p><p class=\"gj-step-x\">Pilotu isecite na debele kolutove, kobasice na kose komade, a velika mesa raspodelite na porcije. Najpre poslu\u017eite supu sa galetsima, zatim carn d\u2019olla sa povr\u0107em i leblebijama.<\/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>Supa se sipa u zagrejane duboke tanjire, sa nekoliko galetsa u svakoj porciji. Drugi sled sti\u017ee na \u0161irokoj tacni, grupisan tako da se vide razli\u010dita mesa, pilota, kobasice i povr\u0107e. Blag preliv od maslinovog ulja i vinskog sir\u0107eta mo\u017ee da se poslu\u017ei sa strane, ne preko cele tacne.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Bujon, meso, povr\u0107e i testenina hlade se i \u010duvaju odvojeno do tri dana u fri\u017eideru. Veliki lonac se deli u plitke posude u roku od dva sata. Bujon i \u010dvrsti sastojci podgrevaju se do najmanje 74 \u00b0C; galetsi se dodaju tek pred serviranje da ne upiju svu te\u010dnost. Bujon bez testenine mo\u017ee da se zamrzne do tri meseca.<\/p><h3>Varijacije<\/h3><p>\u010cetiri odr\u017eive izmene su \u0107ure\u0107i batak umesto piletine, tele\u0107a kolenica umesto gove\u0111e, beli pasulj umesto leblebija i kratka testenina umesto galetsa. Koli\u010dina vode ostaje ista. Ako se izostavi krvava kobasica, zavr\u0161no soljenje se proverava ranije, po\u0161to ukupna slanost pada.<\/p><h3>Oprema i zapa\u017eanja iz test kuhinje<\/h3><p>Lonac od 8\u201310 l, \u0161upljikava ka\u0161ika, gusta cediljka, termometar i dve zagrejane tacne olak\u0161avaju rad. Tri ta\u010dke odlu\u010duju o rezultatu: tiho kr\u010dkanje, kasno dodavanje kobasica i odvojeno kuvanje testenine. Pilota se podi\u017ee \u0161irokom ka\u0161ikom, ne hvataljkama, da se povr\u0161ina ne pocepa.<\/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 1055 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 72 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 87 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 47 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1240 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b>gluten, jaje, mleko, celer; mogu\u0107i alergeni u kobasicama prema deklaraciji. Vrednosti su okvirne procene za punu porciju u dva sleda i zavise od masno\u0107e mesa, jestivog prinosa kostiju, slanosti kobasica i koli\u010dine bujona u tanjiru.<\/p><\/div><div class=\"gj-close\"><p class=\"gj-serif\">Prvo sti\u017ee dubok tanjir bujona, zatim tacna koja pokazuje sve \u0161to je bujon nosio.<\/p><p>Escudella i carn d\u2019olla pretvara dugo kuvanje u jasno organizovan obrok. Svaka vrsta mesa doprinosi bujonu, pilota donosi sopstvenu teksturu, a povr\u0107e zadr\u017eava oblik zahvaljuju\u0107i kasnijem dodavanju. Kada se testenina kuva odvojeno i dva sleda iznesu bez \u017eurbe, jedan veliki lonac daje i \u010distu supu i obilno glavno jelo.<\/p><\/div><\/article><script type=\"application\/ld+json\" id=\"recipe-schema-sr-escudella-i-carn-dolla\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Escudella i carn d\u2019olla sa pilotom i povr\u0107em uz galets testeninu\",\n  \"description\": \"Dugo kuvani bujon od govedine, svinjetine i piletine, sa velikom mesnom pilotom, leblebijama i zimskim povr\u0107em, poslu\u017een najpre kao supa, zatim kao carn d\u2019olla.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Escudella-i-Carn-dOlla-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Escudella-i-Carn-dOlla-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Escudella-i-Carn-dOlla-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\": \"Supa i glavno jelo\",\n  \"cookingMethod\": \"Dugo kr\u010dkanje\",\n  \"keywords\": \"recept za escudellu i carn d\u2019olla, andorska escudella, pilota u mesnom bujonu, supa sa galets testeninom, carn d\u2019olla sa povr\u0107em\",\n  \"prepTime\": \"PT1H\",\n  \"cookTime\": \"PT3H\",\n  \"totalTime\": \"PT4H\",\n  \"recipeYield\": \"8 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"1055 kcal\",\n    \"carbohydrateContent\": \"72 g\",\n    \"proteinContent\": \"87 g\",\n    \"fatContent\": \"47 g\",\n    \"fiberContent\": \"10 g\",\n    \"sodiumContent\": \"1240 mg\",\n    \"servingSize\": \"1 puna porcija u dva sleda\"\n  },\n  \"recipeIngredient\": [\n    \"500 g gove\u0111e kolenice sa kosti\",\n    \"350 g svinjske ple\u0107ke\",\n    \"500 g pile\u0107ih bataka i karabataka sa kosti\",\n    \"200 g o\u010di\u0161\u0107ene svinjske nogice\",\n    \"180 g bele botifarre\",\n    \"150 g krvave botifarre\",\n    \"300 g kuvanih leblebija, oce\u0111enih\",\n    \"700 g krompira, olju\u0161tenog\",\n    \"500 g zelenog kupusa, ise\u010denog na krupne kri\u0161ke\",\n    \"250 g \u0161argarepe\",\n    \"200 g praziluka\",\n    \"120 g stabljike celera\",\n    \"200 g repe\",\n    \"5 l hladne vode\",\n    \"12 g soli\",\n    \"300 g mlevene svinjetine\",\n    \"200 g mlevene govedine\",\n    \"1 jaje, oko 50 g\",\n    \"60 g hlebnih mrvica\",\n    \"80 ml punomasnog mleka\",\n    \"10 g belog luka, sitno seckanog\",\n    \"15 g per\u0161unovog lista, seckanog\",\n    \"30 g p\u0161eni\u010dnog bra\u0161na\",\n    \"240 g suve galets testenine\",\n    \"2 g mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Bujon\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Krenite iz hladne vode\",\n          \"text\": \"Stavite gove\u0111u kolenicu, svinjsku ple\u0107ku, piletinu i svinjsku nogicu u lonac od najmanje 8 l. 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Nastavite kuvanje 45 minuta, sa od\u0161krinutim poklopcem; po potrebi dolijte malo vrele vode da sastojci ostanu potopljeni.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pilota i zavr\u0161ni sastojci\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblikujte pilotu\",\n          \"text\": \"Pome\u0161ajte hlebne mrvice i mleko i ostavite 5 minuta. Dodajte mlevenu svinjetinu, govedinu, jaje, beli luk, per\u0161un, 1 g bibera i 3 g soli; sjedinite kratko, oblikujte izdu\u017een valjak i uvaljajte ga u bra\u0161no.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte pilotu\",\n          \"text\": \"Spustite pilotu u tihi bujon i kuvajte 45 minuta. U centru treba da dostigne najmanje 74 \u00b0C i da ostane \u010dvrsta pri podizanju \u0161upljikavom ka\u0161ikom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte krompir i kupus\",\n          \"text\": \"Posle 20 minuta kuvanja pilote ubacite krompir, a nakon jo\u0161 10 minuta kupus. Kuvajte dok no\u017e lako ulazi u krompir, ali ga ne lomi.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zavr\u0161ite kobasicama i leblebijama\",\n          \"text\": \"Dodajte belu botifarru, krvavu botifarru i leblebije tokom poslednjih 15 minuta. Odr\u017eavajte vrlo tiho klju\u010danje da kobasice ne puknu; proverite so i dodajte preostala 3 g samo ako je potrebno.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Dva sleda\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odvojite bujon\",\n          \"text\": \"Izvadite meso, pilotu, kobasice i povr\u0107e na zagrejane tacne. Procedite oko 2 l bujona u drugu \u0161erpu, a ostatkom blago ovla\u017eite sastojke na tacni.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte galetse\",\n          \"text\": \"Procedeni bujon dovedite do klju\u010danja, dodajte galets testeninu i kuvajte prema deklaraciji, obi\u010dno 10\u201312 minuta, dok ne bude meka sa blagim otporom u sredini.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Nare\u017eite i poslu\u017eite\",\n          \"text\": \"Pilotu isecite na debele kolutove, kobasice na kose komade, a velika mesa raspodelite na porcije. 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