{"id":4212,"date":"2026-07-26T11:51:47","date_gmt":"2026-07-26T11:51:47","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dagnje-na-belu-buzaru\/"},"modified":"2026-07-26T11:51:47","modified_gmt":"2026-07-26T11:51:47","slug":"dagnje-na-belu-buzaru","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dagnje-na-belu-buzaru\/","title":{"rendered":"Dagnje na belu buzaru"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;isolation:isolate;box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;border:1px solid var(--gj-line);border-radius:20px;\n  background:radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);color:var(--gj-ink);\n  font-family:var(--gj-sans);font-size:16px;font-weight:400;line-height:1.64;\n  text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n  content-visibility:auto;contain-intrinsic-size:3800px;\n}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru *,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru *::before,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru :where(img){max-width:100%}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Masthead and title *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-masthead{max-width:900px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-title{max-width:920px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-title-main,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-title-accent{display:block}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-title-accent{max-width:840px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-sub{max-width:790px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin-inline:10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Unified facts strip *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(620px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.92);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Lean section headings *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-section{scroll-margin-top:20px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Editorial introduction *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Dark preparation timeline *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredient panels *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-wrap,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps-wrap,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-practical,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Compact instruction rows *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-step-t{margin-bottom:3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n\n\/* Practical information *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card{min-width:0;padding:17px 18px;border:1px solid var(--gj-line);border-radius:13px;background:rgba(255,253,250,.74)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card h4{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--gj-night);font-size:15px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card h4::before{content:\"\";width:14px;height:1px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card p,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card li{color:var(--gj-ink-soft);font-size:13.7px;line-height:1.6}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card ul,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card ol{margin-top:6px;padding-inline-start:19px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card li+li{margin-top:5px}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card--wide ul{columns:2;column-gap:28px}\n\n\/* Unified nutrition strip *\/\n#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru 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.gj-stage,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps>li::before{color:#000}\n  #recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-facts,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-nutri-row,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-grid,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-grid,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-fact,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-nutri-row>div,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-ing-group,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-info-card,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-steps>li,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-pull,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail,#recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-dagnje-na-bijelu-buzaru .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-hr-dagnje-na-bijelu-buzaru\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Glavno jelo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n      <span class=\"gj-title-main\"><b>Dagnje na belu buzaru<\/b> sa vinom i belim lukom<\/span>\n      <span class=\"gj-title-accent gj-serif\">u laganom sosu sa per\u0161unom<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Otvorene jadranske dagnje u bistrom sosu od suvog belog vina, maslinovog ulja, belog luka, per\u0161una i tankog sloja prezli koji vezuje sokove bez stvaranja te\u0161ke zapr\u0161ke.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska kuhinja<\/strong><\/li>\n      <li>Metod: <strong>Kuvanje pod poklopcem<\/strong><\/li>\n      <li>Te\u017eina: <strong>Lako<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>15 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor<\/dt><dd>Nema<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>40 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Energija<\/dt><dd>\u2248 310 kcal<\/dd><\/div>\n  <\/dl>\n\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\/Dagnje-na-Bijelu-Buzaru-\u2014-Adriatic-Mussels-in-White-Wine-Garlic-and-Parsley-3.webp\" alt=\"\u0160iroka metalna posuda sa otvorenim dagnjama u beloj buzari, hlebom i sivom tkaninom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Otvorene dagnje u laganom sosu od vina i belog luka, spremne za poslu\u017eenje uz hleb.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-dagnje-na-bijelu-buzaru\">Buzara, ukus mora i precizno kratko kuvanje<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Buzara je jedan od najprakti\u010dnijih na\u010dina pripreme \u0161koljki na isto\u010dnoj obali Jadrana. Naziv ne opisuje jednu strogo zatvorenu formulu, ve\u0107 postupak u kome se morski plodovi kratko kuvaju sa maslinovim uljem, vinom, belim lukom i za\u010dinskim biljem. Kod bele verzije nema paradajza, pa ukus dagnji ostaje u prvom planu. Sos je svetao, slan od prirodne te\u010dnosti iz \u0161koljki i dovoljno aromati\u010dan da se poslu\u017ei uz hleb, ali ne sme biti gust kao klasi\u010dan umak niti mastan na povr\u0161ini.<\/p><blockquote class=\"gj-pull\">Dagnje se kuvaju brzo; sos se doteruje tek kada su \u0161koljke ve\u0107 otvorene i sklonjene sa vatre.<\/blockquote><p>Najva\u017eniji deo recepta po\u010dinje pre zagrevanja \u0161erpe. Dagnje moraju mirisati \u010disto i morski, bez o\u0161trog ili ustajalog mirisa. Polomljene \u0161koljke se odbacuju, a otvorene se kratko dodirnu ili tapnu; one koje se ne zatvore nisu za kuvanje. \u010cupavi kon\u010di\u0107i se izvla\u010de neposredno pre pripreme, a ljuske se oribaju pod hladnom teku\u0107om vodom. Potapanje u obi\u010dnu vodu nije dobro re\u0161enje, jer slatka voda slabi \u017eive \u0161koljke i ispira deo njihovog karaktera.<\/p><p>\u0160iroka, te\u0161ka \u0161erpa omogu\u0107ava da se dagnje rasporede u plitkom sloju. Beli luk se zagreva kratko, tek dok zamiri\u0161e, zato \u0161to zagoreli komadi daju gor\u010dinu celom sosu. Vino i mala koli\u010dina ribljeg bujona stvaraju paru koja brzo prodire izme\u0111u \u0161koljki. Poklopac zadr\u017eava toplotu, dok povremeno protresanje \u0161erpe menja polo\u017eaj dagnji bez grubog me\u0161anja. Ve\u0107ina \u0107e se otvoriti za pet do sedam minuta; du\u017ee kuvanje ste\u017ee meso i pretvara ga u sitne, \u017eilave zalogaje.<\/p><p>Otvorene dagnje se privremeno vade kako bi se te\u010dnost procenila i dovr\u0161ila. Na dnu ostaju vino, sokovi \u0161koljki, maslinovo ulje i sitni tragovi belog luka. Prezle se dodaju u umerenoj koli\u010dini i kuvaju kratko. Njihova uloga nije da naprave pastu, ve\u0107 da pove\u017eu masno\u0107u i vodenu fazu u tanak sos koji ostaje pokretan u \u0161erpi. Per\u0161un se ume\u0161ava pri kraju da zadr\u017ei sve\u017einu, dok nekoliko kapi limuna izo\u0161trava ukus bez prikrivanja prirodne slanosti.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>So se proverava tek nakon \u0161to se dagnje otvore. Morska te\u010dnost \u010desto daje dovoljno natrijuma, pa bi automatsko soljenje na po\u010detku lako preteralo. Crni biber treba da bude diskretan, a \u010dili ostaje varijacija, ne obavezni element. Kada se \u0161koljke vrate u gotov sos, dovoljan je jo\u0161 jedan minut na blagoj vatri. Tada se preliv hvata za unutra\u0161njost ljuski, a meso ostaje so\u010dno i puno. Neotvorene \u0161koljke posle kuvanja se odbacuju, bez poku\u0161aja nasilnog otvaranja.<\/p><p>Koli\u010dina vina tako\u0111e tra\u017ei meru. Premalo te\u010dnosti ne stvara dovoljno pare za ravnomerno otvaranje, dok previ\u0161e razvodnjava prirodne sokove i produ\u017eava redukciju. Suvo vino neutralne kiseline radi bolje od izrazito aromati\u010dnih sorti, jer ne ostavlja slatkast trag. Alkoholna o\u0161trina nestaje tokom kratkog klju\u010danja, ali vo\u0107na kiselost ostaje u sosu. Zbog toga limun dolazi tek na kraju i u maloj koli\u010dini, posle probanja, kada je jasno koliko je kiseline vino ve\u0107 donelo.<\/p><p>Jelo se iznosi odmah, u istoj posudi ili u dubokim tanjirima koji zadr\u017eavaju sos. Komadi rusti\u010dnog hleba slu\u017ee da pokupe te\u010dnost, ali nisu deo samog kuvanja. Ova testirana verzija namerno zadr\u017eava kratku listu sastojaka i precizna vremena, jer dagnje ne trpe \u010dekanje ni komplikovan zavr\u0161etak. Rezultat treba da bude gomila sjajnih, otvorenih \u0161koljki, svetao sos sa vidljivim belim lukom i per\u0161unom i miris vina koji je prisutan, ali bez sirove alkoholne o\u0161trine.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od \u010di\u0161\u0107enja \u0161koljki do stola<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-dagnje-na-bijelu-buzaru\">Ritam pripreme<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 40 min \u00b7 Odmor: bez dodatnog odmora<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>\u010ci\u0161\u0107enje dagnji i priprema aromati\u010dnih sastojaka.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Kratko zagrevanje belog luka i dodavanje vina.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT23M\">0:23<\/time><span>Kuvanje pod poklopcem dok se \u0161koljke ne otvore.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Vezivanje sosa prezlama, vra\u0107anje dagnji i serviranje.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Dagnje se temeljno pregledaju, oribaju i o\u010diste neposredno pre kuvanja. Beli luk se kratko zagreva u maslinovom ulju, zatim se dodaju \u0161koljke, suvo belo vino i malo ribljeg bujona. Poklopljena \u0161erpa se povremeno protrese, a otvorene dagnje vade se \u010dim meso postane \u010dvrsto i so\u010dno. Te\u010dnost se potom kratko redukuje i povezuje malom koli\u010dinom finih prezli, per\u0161unom, biberom i limunovim sokom. \u0160koljke se vra\u0107aju samo na minut, da ih sos oblo\u017ei bez dodatnog stezanja. Dobijaju se \u010detiri obilne porcije sa dovoljno laganog sosa za hleb. Sve \u0161koljke koje ostanu zatvorene posle kuvanja odbacuju se, a jelo se slu\u017ei odmah, dok je para jo\u0161 prisutna i meso dagnji ne\u017eno.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-dagnje-na-bijelu-buzaru\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-1-sr-latn-hr-dagnje-na-bijelu-buzaru\"><h4 id=\"recipe-ingredients-group-1-sr-latn-hr-dagnje-na-bijelu-buzaru\">Za dagnje i sos<\/h4><ul><li><strong>2 kg sve\u017eih dagnji, o\u010di\u0161\u0107enih<\/strong><em>\u0160koljke moraju biti \u017eive, neo\u0161te\u0107ene i hladne do trenutka kuvanja.<\/em><\/li><li><strong>45 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li><li><strong>6 \u010denova belog luka, sitno seckanih<\/strong><\/li><li><strong>200 ml suvog belog vina<\/strong><\/li><li><strong>100 ml ribljeg bujona ili vode<\/strong><\/li><li><strong>40 g finih prezli<\/strong><em>Dodaju se postepeno, samo da blago pove\u017eu te\u010dnost.<\/em><\/li><li><strong>20 g sve\u017eeg per\u0161una, sitno seckanog<\/strong><\/li><li><strong>1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera<\/strong><\/li><li><strong>1 ka\u0161ika limunovog soka<\/strong><\/li><li><strong>2 g fine morske soli<\/strong><em>Koristi se samo ako sos posle otvaranja \u0161koljki nije dovoljno slan.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei meku\u0161ce, gluten i sulfite iz vina. Za bezglutensku verziju koriste se proverene bezglutenske prezle; vino se mo\u017ee zameniti jednakom koli\u010dinom ribljeg bujona i dodatnom ka\u0161i\u010dicom limunovog soka.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-dagnje-na-bijelu-buzaru\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pregled i priprema \u0161koljki<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pregledajte dagnje<\/p><p class=\"gj-step-x\">Polomljene \u0161koljke odbacite. Otvorene dagnje dodirnite ili kratko kucnite o radnu povr\u0161inu; sve koje se ne zatvore odbacite pre kuvanja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">O\u010distite \u0161koljke<\/p><p class=\"gj-step-x\">Dagnje oribajte pod hladnom teku\u0107om vodom i izvucite \u010dupave kon\u010di\u0107e pokretom ka \u0161arki. Ocedite ih neposredno pre stavljanja u \u0161erpu.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Kratko kuvanje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte beli luk<\/p><p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte maslinovo ulje na srednjoj vatri. Dodajte beli luk i me\u0161ajte 40\u201350 sekundi, samo dok zamiri\u0161e i ostane svetao.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Otvorite dagnje parom<\/p><p class=\"gj-step-x\">Dodajte dagnje, vino i bujon, odmah poklopite i kuvajte 5\u20137 minuta uz dva ili tri sna\u017ena protresanja \u0161erpe. Otvorene \u0161koljke vadite \u0161upljikavom ka\u0161ikom, a zatvorene posle kuvanja odbacite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pove\u017eite sos<\/p><p class=\"gj-step-x\">Te\u010dnost kuvajte bez poklopca 2\u20133 minuta, zatim ume\u0161ajte prezle, per\u0161un, biber i limunov sok. Probajte sos i dodajte do 2 g soli samo ako je potrebno; tekstura treba da ostane te\u010dna i sjajna.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Vratite \u0161koljke i poslu\u017eite<\/p><p class=\"gj-step-x\">Dagnje vratite u \u0161erpu i ne\u017eno ih okre\u0107ite 1 minut na blagoj vatri, dok se sos ne rasporedi po ljuskama. Poslu\u017eite odmah u zagrejanim dubokim tanjirima.<\/p><\/div><\/li><\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-dagnje-na-bijelu-buzaru\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Dagnje se slu\u017ee odmah, uz rusti\u010dan hleb ili prepe\u010dene kri\u0161ke koje upijaju sos. Jednostavna zelena salata sa blagom kiselinom mo\u017ee da prati jelo, dok sna\u017eno za\u010dinjeni prilozi potiskuju ukus \u0161koljki.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i bezbedno podgrevanje<\/h4><p>Ostatke ne treba ostavljati na sobnoj temperaturi du\u017ee od 2 sata. Meso se izvadi iz \u0161koljki, ohladi i \u010duva u sosu u zatvorenoj posudi najvi\u0161e 1 dan na 4 \u00b0C. Podgreva se samo jednom, do jakog isparavanja i najmanje 74 \u00b0C; tekstura \u0107e biti \u010dvr\u0161\u0107a nego neposredno posle kuvanja.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Za crvenu buzaru dodaje se 300 g seckanog paradajza posle belog luka i kuva 8 minuta pre \u0161koljki.<\/li><li>Vino se mo\u017ee zameniti ribljim bujonom, uz jo\u0161 2 ka\u0161i\u010dice limunovog soka na kraju.<\/li><li>Bezglutenske prezle rade u istoj koli\u010dini, ali se ume\u0161avaju postepeno jer razli\u010dito upijaju.<\/li><li>Prstohvat tucane ljute paprike dodaje se sa belim lukom za diskretnu pikantnost.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>\u0160iroka posuda otvara dagnje ravnomernije od uske, duboke \u0161erpe.<\/li><li>Beli luk ne sme da porumeni; nekoliko tamnih komada mo\u017ee da zagor\u010di sav sos.<\/li><li>Prezle se dodaju tek posle va\u0111enja dagnji, pa se gustina mo\u017ee kontrolisati bez prekuvavanja mesa.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>\u0160iroka \u0161erpa sa \u010dvrstim poklopcem<\/li><li>\u010cetka za \u0161koljke<\/li><li>\u0160upljikava ka\u0161ika<\/li><li>Fina kuhinjska vaga ili merne ka\u0161ike<\/li><li>Duboki tanjiri za serviranje<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-dagnje-na-bijelu-buzaru\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 310 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 18 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 29 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 12 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 850 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (oko 500 g sa \u0161koljkama). <strong>Klju\u010dni alergeni:<\/strong> meku\u0161ci, gluten i sulfiti. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, jestivog prinosa, apsorpcije masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">\u010cist morski ukus ostaje u sredi\u0161tu, dok vino, beli luk i per\u0161un samo povezuju sokove \u0161koljki.<\/p>\n    <p class=\"gj-close-copy\">Uspeh bele buzare zavisi od pregleda \u017eivih dagnji, kratkog kuvanja i laganog vezivanja sosa. Kada se otvorene \u0161koljke sklone na vreme i vrate tek na zavr\u0161ni minut, meso ostaje so\u010dno, a te\u010dnost dovoljno bistra da se pokupi hlebom.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dagnje-na-bijelu-buzaru\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dagnje na belu buzaru sa vinom i belim lukom u laganom sosu sa per\u0161unom\",\n  \"description\": \"Otvorene jadranske dagnje u bistrom sosu od suvog belog vina, maslinovog ulja, belog luka, per\u0161una i tankog sloja prezli koji vezuje sokove bez stvaranja te\u0161ke zapr\u0161ke.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dagnje-na-Bijelu-Buzaru-\u2014-Adriatic-Mussels-in-White-Wine-Garlic-and-Parsley-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dagnje-na-Bijelu-Buzaru-\u2014-Adriatic-Mussels-in-White-Wine-Garlic-and-Parsley-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dagnje-na-Bijelu-Buzaru-\u2014-Adriatic-Mussels-in-White-Wine-Garlic-and-Parsley-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Kuvanje pod poklopcem\",\n  \"keywords\": \"recept za dagnje na belu buzaru, dagnje u belom vinu, buzara sa belim lukom, dagnje sa prezlama, jadranske dagnje\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"310 kcal\",\n    \"carbohydrateContent\": \"18 g\",\n    \"proteinContent\": \"29 g\",\n    \"fatContent\": \"12 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"1 porcija (oko 500 g sa \u0161koljkama)\"\n  },\n  \"recipeIngredient\": [\n    \"2 kg sve\u017eih dagnji, o\u010di\u0161\u0107enih\",\n    \"45 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"6 \u010denova belog luka, sitno seckanih\",\n    \"200 ml suvog belog vina\",\n    \"100 ml ribljeg bujona ili vode\",\n    \"40 g finih prezli\",\n    \"20 g sve\u017eeg per\u0161una, sitno seckanog\",\n    \"1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera\",\n    \"1 ka\u0161ika limunovog soka\",\n    \"2 g fine morske soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pregled i priprema \u0161koljki\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pregledajte dagnje\",\n          \"text\": \"Polomljene \u0161koljke odbacite. 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