{"id":4222,"date":"2026-07-26T11:51:47","date_gmt":"2026-07-26T11:51:47","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-jagnjeca-pasticada\/"},"modified":"2026-07-26T11:51:47","modified_gmt":"2026-07-26T11:51:47","slug":"dalmatinska-jagnjeca-pasticada","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-jagnjeca-pasticada\/","title":{"rendered":"Dalmatinska jagnje\u0107a pa\u0161ticada"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada{\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 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.gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Editorial introduction *\/\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-pull{margin:20px 0 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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-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredient panels *\/\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-ing-wrap,#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-steps-wrap,#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-practical,#recipe-sr-latn-hr-dalmatian-lamb-pasticada 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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-dalmatian-lamb-pasticada .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada .gj-info-card 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#recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-dalmatian-lamb-pasticada .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-dalmatian-lamb-pasticada .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-dalmatian-lamb-pasticada\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dalmatian-lamb-pasticada\">\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-dalmatian-lamb-pasticada\">\n      <span class=\"gj-title-main\"><b>Jagnje\u0107a pa\u0161ticada<\/b> u tamnom vinskom sosu<\/span>\n      <span class=\"gj-title-accent gj-serif\">sa suvim \u0161ljivama i njokama<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Jagnje\u0107i but pro\u0161aran pancetom i belim lukom, mariniran u vinu i sir\u0107etu, zatim dugo dinstan u tamnom sosu sa korenastim povr\u0107em, suvim \u0161ljivama i krompirovim njokama.<\/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>Mariniranje i sporo dinstanje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Zahtevno<\/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>6 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>45 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>3 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor<\/dt><dd>12 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>15 h 45 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Energija<\/dt><dd>\u2248 780 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\/Dalmatian-Lamb-Pasticada-3.webp\" alt=\"\u0160irok tanjir sa kri\u0161kama jagnje\u0107e pa\u0161ticade, tamnim sosom, njokama, vilju\u0161kom i be\u017e tkaninom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Jagnje\u0107a pa\u0161ticada sa stabilnim kri\u0161kama mesa, glatkim vinskim sosom i krompirovim njokama.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-dalmatian-lamb-pasticada\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-dalmatian-lamb-pasticada\">Duga marinada, \u010dvrst komad mesa i sos koji se gradi u slojevima<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Pa\u0161ticada se naj\u010de\u0161\u0107e vezuje za govedinu, ali jagnje\u0107i but mo\u017ee da prihvati isti princip dugog mariniranja, pro\u0161aravanja i sporog dinstanja. Rezultat nije kopija gove\u0111e verzije, ve\u0107 mek\u0161e i aromati\u010dnije jelo sa jasnim karakterom jagnjetine. Vino, sir\u0107e, korenasto povr\u0107e, panceta i suve \u0161ljive grade tamni sos koji treba da bude gladak, slatko-kiseo i dovoljno gust da oblo\u017ei kri\u0161ke mesa i njoke, bez ukusa sirovog vina ili preterane slatko\u0107e.<\/p><blockquote class=\"gj-pull\">Marinada daje osnovu ukusa, ali tamna boja i puno\u0107a sosa nastaju tek zape\u010denjem mesa i dugim pr\u017eenjem povr\u0107a.<\/blockquote><p>But bez kosti bira se u jednom urednom komadu kako bi mogao ravnomerno da se pro\u0161ara. Uski d\u017eepovi prave se tankim no\u017eem du\u017e pravca vlakana, a u njih ulaze komadi pancete i beli luk. Ovaj postupak ne slu\u017ei samo aromi. Masno\u0107a pancete topi se iznutra tokom dugog kuvanja i poma\u017ee da nemasniji delovi buta ostanu so\u010dni. Otvori ne treba da budu \u0161iroki, jer bi se meso pri se\u010denju razdvajalo na nepravilne komade.<\/p><p>Marinada od crvenog vina, vinskog sir\u0107eta, luka, \u0161argarepe, celera, lovora i za\u010dina deluje dvostruko. Kiselina blago omek\u0161ava povr\u0161inu, dok aromati\u010dno povr\u0107e daje osnovu budu\u0107em sosu. Dvanaest sati u fri\u017eideru dovoljno je da se ukusi rasporede bez pretvaranja spolja\u0161njeg sloja u ka\u0161astu teksturu. Meso se tokom mariniranja jednom okrene, a zatim se veoma dobro osu\u0161i pre pe\u010denja. Vla\u017ena povr\u0161ina ne mo\u017ee da se zape\u010de i ostavlja sos bledim.<\/p><p>Zape\u010dena korica nastaje u \u0161irokoj, te\u0161koj posudi, u nekoliko mirnih okretanja. Meso se sklanja, a \u0161e\u0107er se kratko karamelizuje do boje \u0107ilibara, ne do crne gor\u010dine. Oce\u0111eno povr\u0107e iz marinade zatim se dugo pr\u017ei u toj osnovi, zajedno sa koncentratom paradajza. Tek kada povr\u0107e omek\u0161a i dobije sme\u0111e ivice, vra\u0107aju se vino iz marinade i bujon. Vino mora da provri nekoliko minuta kako bi nestala sirova alkoholna o\u0161trina.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Sporo kuvanje zavr\u0161ava posao. Te\u010dnost jedva podrhtava, poklopac zadr\u017eava vlagu, a but se povremeno okre\u0107e. Unutra\u0161nja temperatura \u0107e pre\u0107i bezbedni minimum mnogo pre nego \u0161to meso postane zaista meko; za pa\u0161ticadu se tra\u017ei pribli\u017eno 90\u201393 \u00b0C i lako prodiranje tanke sonde. Suve \u0161ljive dolaze u poslednjih \u010detrdesetak minuta, dovoljno rano da omek\u0161aju i predaju deo slatko\u0107e, ali ne toliko rano da se potpuno izgube pre pasiranja.<\/p><p>Kada je meso gotovo, odmara se najmanje petnaest minuta pre se\u010denja, iako je glavni pasivni period ve\u0107 predstavljala no\u0107na marinada. Sos se uklanja od lovora i \u010dvrstih za\u010dina, zatim se pasira do glatke teksture. Ako je redak, ukuvava se bez mesa; ako je pregust, razre\u0111uje se bujonom. Puter se ume\u0161ava na kraju zbog sjaja. Slatko\u0107a se proverava tek posle pasiranja, jer povr\u0107e i \u0161ljive postaju izra\u017eeniji kada se usitne.<\/p><p>Krompirove njoke kuvaju se neposredno pred serviranje i prebacuju direktno u deo sosa. Tako ne ostaju blede i suve pored tamnog mesa. But se se\u010de popreko na deblje kri\u0161ke, dovoljno \u010dvrste da zadr\u017ee oblik, ali mekane pod vilju\u0161kom. Ova testirana verzija razdvaja svaki klju\u010dni trenutak: pro\u0161aravanje, hladnu marinadu, sna\u017eno zape\u010denje, sporo dinstanje, pasiranje i zavr\u0161no oblaganje njoka. Time se dobija stabilan presek i dubok sos bez potrebe za bra\u0161nom. Precizna temperatura zavr\u0161etka spre\u010dava da se meso raspadne pre se\u010denja i \u010duva pun, \u010dist ukus jagnjetine u svakoj uredno ise\u010denoj kri\u0161ki.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dalmatian-lamb-pasticada\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od pro\u0161aranog buta do sjajnog sosa<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-dalmatian-lamb-pasticada\">Duga priprema u jasnim fazama<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 3 h 45 min \u00b7 Odmor: 12 h mariniranja<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pro\u0161aravanje jagnjetine pancetom i belim lukom.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Meso i povr\u0107e odlaze u hladnu vinsku marinadu.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT12H\">12:00<\/time><span>Su\u0161enje, zape\u010denje i gra\u0111enje tamne osnove sosa.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT15H30M\">15:30<\/time><span>Pasiranje sosa, se\u010denje mesa i kuvanje njoka.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Jagnje\u0107i but se pro\u0161ara pancetom i belim lukom, pa dvanaest sati marinira u crvenom vinu, sir\u0107etu, luku, \u0161argarepi, celeru i za\u010dinima. Dobro osu\u0161eno meso se sna\u017eno zape\u010de, a povr\u0107e iz marinade pr\u017ei sa karamelizovanim \u0161e\u0107erom i koncentratom paradajza. Vino i bujon stvaraju osnovu u kojoj se but lagano dinsta oko tri sata, do pribli\u017eno 90\u201393 \u00b0C i meke teksture. Suve \u0161ljive se dodaju pred kraj, a gotov sos se pasira i dovr\u0161ava puterom. Posle odmora meso se se\u010de popreko, dok se krompirove njoke kuvaju neposredno pred serviranje i obla\u017eu sosom. Dobija se \u0161est obilnih porcija sa urednim kri\u0161kama jagnjetine i tamnim, uravnote\u017eenim slatko-kiselim prelivom.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-dalmatian-lamb-pasticada\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-dalmatian-lamb-pasticada\">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-dalmatian-lamb-pasticada\"><h4 id=\"recipe-ingredients-group-1-sr-latn-hr-dalmatian-lamb-pasticada\">Za meso i marinadu<\/h4><ul><li><strong>1,5 kg jagnje\u0107eg buta bez kosti<\/strong><\/li><li><strong>100 g dimljene pancete, ise\u010dene na \u0161tapi\u0107e<\/strong><\/li><li><strong>6 \u010denova belog luka, ise\u010denih na \u0161tapi\u0107e<\/strong><\/li><li><strong>750 ml suvog crvenog vina<\/strong><\/li><li><strong>60 ml crvenog vinskog sir\u0107eta<\/strong><\/li><li><strong>800 g crnog luka, krupno se\u010denog<\/strong><\/li><li><strong>250 g \u0161argarepe, krupno se\u010dene<\/strong><\/li><li><strong>80 g korena celera, krupno se\u010denog<\/strong><\/li><li><strong>2 lista lovora<\/strong><\/li><li><strong>4 cela karanfili\u0107a<\/strong><\/li><li><strong>1\/4 ka\u0161i\u010dice mlevenog muskatnog ora\u0161\u010di\u0107a<\/strong><\/li><li><strong>10 g fine morske soli<\/strong><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-2-sr-latn-hr-dalmatian-lamb-pasticada\"><h4 id=\"recipe-ingredients-group-2-sr-latn-hr-dalmatian-lamb-pasticada\">Za dinstanje, sos i prilog<\/h4><ul><li><strong>60 ml maslinovog ulja<\/strong><\/li><li><strong>20 g kristal \u0161e\u0107era<\/strong><\/li><li><strong>30 g koncentrata paradajza<\/strong><\/li><li><strong>500 ml jagnje\u0107eg ili gove\u0111eg bujona<\/strong><\/li><li><strong>120 g suvih \u0161ljiva bez ko\u0161tica<\/strong><\/li><li><strong>20 g neslanog putera<\/strong><\/li><li><strong>1 kg krompirovih njoka sa jajima<\/strong><\/li><li><strong>8 g fine morske soli<\/strong><em>Za vodu u kojoj se kuvaju njoke.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei gluten i jaja iz njoka, mleko iz putera, celer i sulfite iz vina i sir\u0107eta. Za bezglutensku verziju koriste se proverene bezglutenske njoke, a za verziju bez mleka puter se zamenjuje sa 15 ml maslinovog ulja.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-dalmatian-lamb-pasticada\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-dalmatian-lamb-pasticada\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pro\u0161aravanje i mariniranje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pro\u0161arajte jagnje\u0107i but<\/p><p class=\"gj-step-x\">Tankim no\u017eem napravite uske d\u017eepove du\u017e vlakana i u svaki uvucite po \u0161tapi\u0107 pancete ili belog luka. Meso pospite sa 6 g soli i polovinom bibera.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Slo\u017eite marinadu<\/p><p class=\"gj-step-x\">U nereaktivnoj posudi spojite meso, vino, sir\u0107e, polovinu luka, polovinu \u0161argarepe, celer, lovor, karanfili\u0107 i muskatni ora\u0161\u010di\u0107. Poklopite i marinirajte 12 sati na 4 \u00b0C, uz jedno okretanje.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ocedite i osu\u0161ite<\/p><p class=\"gj-step-x\">Meso izvadite iz marinade i temeljno osu\u0161ite. Te\u010dnost procedite i sa\u010duvajte, povr\u0107e sa\u010duvajte odvojeno, a lovor i karanfili\u0107 ostavite za kuvanje.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Zape\u010denje i sporo dinstanje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite meso<\/p><p class=\"gj-step-x\">U te\u0161koj posudi zagrejte maslinovo ulje na srednje jakoj vatri. Jagnjetinu zapecite sa svih strana 10\u201312 minuta, do duboke sme\u0111e korice, pa je izvadite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite tamnu osnovu<\/p><p class=\"gj-step-x\">Smanjite vatru, dodajte \u0161e\u0107er i pustite da dobije boju \u0107ilibara. Ume\u0161ajte sa\u010duvano i preostalo povr\u0107e i pr\u017eite 15 minuta, zatim dodajte koncentrat paradajza i kuvajte jo\u0161 2 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte te\u010dnost<\/p><p class=\"gj-step-x\">Sipajte sa\u010duvanu marinadu i kuvajte 6\u20138 minuta. Dodajte bujon, lovor, karanfili\u0107, preostalu so i biber, pa vratite meso; te\u010dnost treba da dopire do dve tre\u0107ine njegove visine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dinstajte do meko\u0107e<\/p><p class=\"gj-step-x\">Poklopite i kuvajte na vrlo blagoj vatri 2 sata i 20 minuta, uz okretanje mesa na svakih 40 minuta. Dodajte suve \u0161ljive i nastavite jo\u0161 35\u201340 minuta, dok sonda lako ulazi i sredina ne dostigne pribli\u017eno 90\u201393 \u00b0C.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Sos, njoke i serviranje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Odmorite i isecite meso<\/p><p class=\"gj-step-x\">But prebacite na dasku, labavo pokrijte i odmorite 15 minuta. Isecite ga popreko na kri\u0161ke debljine oko 1,5 cm.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pasirajte sos<\/p><p class=\"gj-step-x\">Izvadite lovor i karanfili\u0107, pa povr\u0107e, \u0161ljive i te\u010dnost pasirajte do glatkog sosa. Ukuvajte 5\u201310 minuta po potrebi i ume\u0161ajte puter.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte njoke<\/p><p class=\"gj-step-x\">U velikom loncu prokuvajte vodu sa 8 g soli. Njoke kuvajte u turama dok ne isplivaju, zatim jo\u0161 1 minut, pa ih prebacite u deo toplog sosa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sastavite porcije<\/p><p class=\"gj-step-x\">Na svaki tanjir stavite oblo\u017eene njoke, dve ili tri kri\u0161ke jagnjetine i dodatni sos. Poslu\u017eite odmah, bez prelivanja njoka prevelikom koli\u010dinom te\u010dnosti.<\/p><\/div><\/li><\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-dalmatian-lamb-pasticada\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-dalmatian-lamb-pasticada\">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>Jagnje\u0107a pa\u0161ticada slu\u017ei se veoma topla, sa njokama koje su ve\u0107 oblo\u017eene sosom. Blaga salata od radi\u010da ili kupusa pru\u017ea kiselkast kontrast. Dodatno slatko vo\u0107e ili te\u0161ki umaci nisu potrebni.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i bezbedno podgrevanje<\/h4><p>Meso i sos \u010duvaju se zajedno do 3 dana na 4 \u00b0C, dok se njoke \u010duvaju odvojeno do 2 dana. Podgrevanje se obavlja poklopljeno na slaboj vatri do najmanje 74 \u00b0C. Meso sa sosom mo\u017ee da se zamrzne do 2 meseca; njoke je bolje skuvati sve\u017ee.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Jagnje\u0107i but mo\u017ee da se zameni ple\u0107kom iste mase, uz dodatnih 20\u201330 minuta kuvanja.<\/li><li>Deo suvih \u0161ljiva mo\u017ee da se zameni sa 60 g suvih smokava za zrnastiju, medniju slatko\u0107u.<\/li><li>Bezglutenske njoke rade bez promene sosa, ali se kuvaju u manjim turama.<\/li><li>Puter se mo\u017ee izostaviti i sos zavr\u0161iti sa 15 ml maslinovog ulja.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Marinirano meso mora biti potpuno suvo pre zape\u010denja.<\/li><li>\u0160e\u0107er se karamelizuje samo do boje \u0107ilibara; crn \u0161e\u0107er zagor\u010dava ceo sos.<\/li><li>Sos se pasira bez lovora i karanfili\u0107a, koji bi dali grube i previ\u0161e jake note.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Te\u0161ka posuda sa poklopcem od 5\u20136 l<\/li><li>Tanki no\u017e za pro\u0161aravanje<\/li><li>Nereaktivna posuda za mariniranje<\/li><li>\u0160tapni ili stoni blender<\/li><li>Kuhinjski termometar<\/li><li>Veliki lonac za njoke<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-dalmatian-lamb-pasticada\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-dalmatian-lamb-pasticada\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 780 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 65 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 54 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 30 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 970 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (meso, sos i njoke). <strong>Klju\u010dni alergeni:<\/strong> gluten, jaja, mleko, celer 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\">Tamni sos ne nastaje od jednog za\u010dina, ve\u0107 od niza kontrolisanih koraka koji po\u010dinju prethodne ve\u010deri.<\/p>\n    <p class=\"gj-close-copy\">Jagnje\u0107a pa\u0161ticada tra\u017ei vreme, ali ne tra\u017ei nejasnu tehniku. Kada se meso dobro osu\u0161i, sna\u017eno zape\u010de i tiho kuva do meko\u0107e, sos mo\u017ee da se pasira bez bra\u0161na, a kri\u0161ke ostaju so\u010dne i uredne uz njoke.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dalmatian-lamb-pasticada\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Jagnje\u0107a pa\u0161ticada u tamnom vinskom sosu sa suvim \u0161ljivama i njokama\",\n  \"description\": \"Jagnje\u0107i but pro\u0161aran pancetom i belim lukom, mariniran u vinu i sir\u0107etu, zatim dugo dinstan u tamnom sosu sa korenastim povr\u0107em, suvim \u0161ljivama i krompirovim njokama.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Lamb-Pasticada-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Lamb-Pasticada-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Lamb-Pasticada-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\": \"Mariniranje i sporo dinstanje\",\n  \"keywords\": \"recept za jagnje\u0107u pa\u0161ticadu, jagnje\u0107a pa\u0161ticada sa njokama, pa\u0161ticada sa suvim \u0161ljivama, jagnjetina u vinskom sosu, sporo kuvani jagnje\u0107i but\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT3H\",\n  \"totalTime\": \"PT15H45M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"780 kcal\",\n    \"carbohydrateContent\": \"65 g\",\n    \"proteinContent\": \"54 g\",\n    \"fatContent\": \"30 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"970 mg\",\n    \"servingSize\": \"1 porcija (meso, sos i njoke)\"\n  },\n  \"recipeIngredient\": [\n    \"1,5 kg jagnje\u0107eg buta bez kosti\",\n    \"100 g dimljene pancete, ise\u010dene na \u0161tapi\u0107e\",\n    \"6 \u010denova belog luka, ise\u010denih na \u0161tapi\u0107e\",\n    \"750 ml suvog crvenog vina\",\n    \"60 ml crvenog vinskog sir\u0107eta\",\n    \"800 g crnog luka, krupno se\u010denog\",\n    \"250 g \u0161argarepe, krupno se\u010dene\",\n    \"80 g korena celera, krupno se\u010denog\",\n    \"2 lista lovora\",\n    \"4 cela karanfili\u0107a\",\n    \"1\/4 ka\u0161i\u010dice mlevenog muskatnog ora\u0161\u010di\u0107a\",\n    \"10 g fine morske soli\",\n    \"1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera\",\n    \"60 ml maslinovog ulja\",\n    \"20 g kristal \u0161e\u0107era\",\n    \"30 g koncentrata paradajza\",\n    \"500 ml jagnje\u0107eg ili gove\u0111eg bujona\",\n    \"120 g suvih \u0161ljiva bez ko\u0161tica\",\n    \"20 g neslanog putera\",\n    \"1 kg krompirovih njoka sa jajima\",\n    \"8 g fine morske soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pro\u0161aravanje i mariniranje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pro\u0161arajte jagnje\u0107i but\",\n          \"text\": \"Tankim no\u017eem napravite uske d\u017eepove du\u017e vlakana i u svaki uvucite po \u0161tapi\u0107 pancete ili belog luka. Meso pospite sa 6 g soli i polovinom bibera.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite marinadu\",\n          \"text\": \"U nereaktivnoj posudi spojite meso, vino, sir\u0107e, polovinu luka, polovinu \u0161argarepe, celer, lovor, karanfili\u0107 i muskatni ora\u0161\u010di\u0107. Poklopite i marinirajte 12 sati na 4 \u00b0C, uz jedno okretanje.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ocedite i osu\u0161ite\",\n          \"text\": \"Meso izvadite iz marinade i temeljno osu\u0161ite. Te\u010dnost procedite i sa\u010duvajte, povr\u0107e sa\u010duvajte odvojeno, a lovor i karanfili\u0107 ostavite za kuvanje.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Zape\u010denje i sporo dinstanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite meso\",\n          \"text\": \"U te\u0161koj posudi zagrejte maslinovo ulje na srednje jakoj vatri. Jagnjetinu zapecite sa svih strana 10\u201312 minuta, do duboke sme\u0111e korice, pa je izvadite.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite tamnu osnovu\",\n          \"text\": \"Smanjite vatru, dodajte \u0161e\u0107er i pustite da dobije boju \u0107ilibara. Ume\u0161ajte sa\u010duvano i preostalo povr\u0107e i pr\u017eite 15 minuta, zatim dodajte koncentrat paradajza i kuvajte jo\u0161 2 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte te\u010dnost\",\n          \"text\": \"Sipajte sa\u010duvanu marinadu i kuvajte 6\u20138 minuta. Dodajte bujon, lovor, karanfili\u0107, preostalu so i biber, pa vratite meso; te\u010dnost treba da dopire do dve tre\u0107ine njegove visine.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dinstajte do meko\u0107e\",\n          \"text\": \"Poklopite i kuvajte na vrlo blagoj vatri 2 sata i 20 minuta, uz okretanje mesa na svakih 40 minuta. 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