{"id":4515,"date":"2026-07-27T10:33:00","date_gmt":"2026-07-27T10:33:00","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/fuzi-sa-pilecim-zgvacetom\/"},"modified":"2026-07-27T10:33:00","modified_gmt":"2026-07-27T10:33:00","slug":"fuzi-sa-pilecim-zgvacetom","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/fuzi-sa-pilecim-zgvacetom\/","title":{"rendered":"Fu\u017ei sa pile\u0107im \u017egvacetom"},"content":{"rendered":"\n\n<style>\n#recipe-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta{\n  --page:#faf8f4;--paper:#fff;--warm:#fffdf8;--ink:#18201d;--copy:#46504c;--muted:#68716d;\n  --line:#e4ddd2;--line-strong:#d4c7b5;--gold:#99640f;--gold-deep:#6b4106;--gold-soft:#f7edda;\n  --night:#16211e;--sage:#176744;--sage-soft:#eaf6ef;--blue:#245aa5;--blue-soft:#edf4ff;\n  --rose:#963f31;--rose-soft:#fbefeb;--violet:#684b92;--violet-soft:#f4effb;\n  --shadow:0 12px 34px 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.tsh-ingredient-grid,#recipe-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-practical-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-step-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-step{break-inside:avoid}\n  #recipe-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta .tsh-close::after{content:\"travelshelper.com\";display:block;margin-top:8pt;color:#666;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker gj-eyebrow\">Recept<\/p>\n      <h2 class=\"tsh-title gj-title\" id=\"recipe-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n        <span class=\"gj-title-main\"><b>Fu\u017ei sa pile\u0107im \u017egvacetom<\/b> iz Istre<\/span>\n        <span class=\"tsh-title-accent gj-title-accent gj-serif\">u gustom umaku od vina i paradajza<\/span>\n      <\/h2>\n      <p class=\"tsh-lead gj-sub\">Fu\u017ei sa pile\u0107im \u017egvacetom spajaju ru\u010dno oblikovanu istarsku testeninu i sporo kuvani mesni umak. Kvadrati\u0107i tanko razvu\u010denog testa savijaju se oko dr\u0161ke varja\u010de u kratke \u0161uplje valjke, pa lako zadr\u017eavaju sos. Pile\u0107i bataci bez kostiju prvo se zapeku, zatim kr\u010dkaju sa lukom, belim vinom, paradajzom i lovorom dok meso ne mo\u017ee da se razdvoji vilju\u0161kom. Fu\u017ei se kuvaju neposredno pre slu\u017eenja i zavr\u0161avaju u umaku sa malo vode od testenine. Tako se skrob vezuje za sos, a testenina ostaje \u010dvrsta i sjajna. Recept je namenjen ku\u0107noj kuhinji, sa jasnim merama testa, temperaturom bezbednog pe\u010denja \u017eivine i redosledom koji omogu\u0107ava da pasta i \u017egvacet stignu na sto u isto vreme.<\/p>\n      <ul class=\"tsh-tags gj-meta\" aria-label=\"Klasifikacija recepta\">\n        <li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Kr\u010dkanje i kuvanje<\/li><li>Zahtevno<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fuzi-with-Poultry-Zgvacet-\u2014-Short-Rolled-Istrian-Pasta-3.webp\" alt=\"\u0160iroki kadar istarskih fu\u017ea sa pile\u0107im \u017egvacetom u svetloj \u010diniji na drvenom stolu, uz hleb i platneni ubrus\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>\u0160uplji fu\u017ei zadr\u017eavaju gust sos, dok krupna vlakna piletine pokazuju da je meso dugo i tiho kr\u010dkano.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts gj-facts\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\" style=\"--fact-cols:6\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>1 h 20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor testa<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>2 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 750 kcal po porciji<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\">\n    <a href=\"#pregled-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Pregled<\/a><a href=\"#tok-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Tok pripreme<\/a>\n    <a href=\"#sastojci-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Priprema<\/a>\n    <a href=\"#kontrola-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Kontrola<\/a><a href=\"#prakticno-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Serviranje i \u010duvanje<\/a>\n    <a href=\"#ishrana-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Ishrana<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"pregled-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head \">\n      <p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p>\n      <h3 id=\"pregled-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Kako recept funkcioni\u0161e<\/h3>\n      <p class=\"tsh-head-copy\">\u017dgvacet je spreman kada se meso razdvaja pritiskom vilju\u0161ke, a varja\u010da povu\u010dena kroz sos ostavlja trag koji se polako zatvara.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Fu\u017ei su me\u0111u najprepoznatljivijim oblicima istarske testenine. Prave se od jednostavnog jajnog testa, razvu\u010denog tanko i ise\u010denog na male kvadrate \u010diji se suprotni uglovi spajaju u kratku cev. Oblik nije samo ukrasan. \u0160upljina i preklopljeni deo hvataju gust sos, dok glatke spoljne strane ostaju dovoljno \u010dvrste da se komadi ne slepe. U Istri se fu\u017ei slu\u017ee sa razli\u010ditim umacima, a \u017egvacet je naziv za gust mesni sos ili paprika\u0161, \u010desto od \u017eivine, teletine ili divlja\u010di. Pile\u0107a verzija ima bla\u017ei ukus i kra\u0107e vreme kuvanja, ali tra\u017ei isti strpljiv po\u010detak sa lukom i pravilno redukovanu te\u010dnost.<\/p><p>Ovaj recept polazi od bataka bez kostiju i ko\u017ee. Batak podnosi du\u017ee kr\u010dkanje bolje od belog mesa, zadr\u017eava so\u010dnost i daje sosu dovoljno \u017eelatina da postane pun bez bra\u0161na. Komadi se prvo su\u0161e i zapeku u \u0161irokoj \u0161erpi. Ta faza stvara tamne naslage na dnu, koje se kasnije rastvaraju vinom i postaju deo ukusa. Meso se ne mora potpuno ispe\u0107i tokom zapekavanja; cilj je boja, a zavr\u0161no kuvanje odvija se u sosu. Bezbednost se proverava na kraju, kada najdeblji komad treba da dostigne najmanje 74 \u00b0C i da se lako razdvaja vilju\u0161kom.<\/p><p>Luk \u010dini osnovu \u017egvaceta i ne treba ga po\u017eurivati. Kuva se na umerenoj vatri dok ne omek\u0161a, izgubi sirovu o\u0161trinu i po\u010dne blago da se lepi za dno. Beli luk i mlevena paprika dodaju se tek pred nalivanje vina, jer na suvoj vreloj povr\u0161ini brzo zagore i postanu gorki. Vino se kuva dok se miris alkohola ne povu\u010de, a zatim se dodaju paradajz, temeljac i lovor. Sos treba da kr\u010dka tiho, sa tek povremenim mehuri\u0107ima; burno klju\u010danje zate\u017ee meso i razbija paradajz u o\u0161tar, neujedna\u010den umak.<\/p><\/div><div class=\"tsh-prose\"><p>Testo za fu\u017ee odmara najmanje trideset minuta zato \u0161to se gluten posle me\u0161enja zate\u017ee. Odmor omogu\u0107ava da se testo razvu\u010de tanko bez vra\u0107anja i cepanja. Za ku\u0107nu koli\u010dinu najbr\u017ee je koristiti ma\u0161inu za testeninu, ali oklagija daje jednako dobar rezultat uz vi\u0161e rada. Kvadrati od pribli\u017eno \u010detiri centimetra motaju se oko tanke dr\u0161ke varja\u010de ili \u0161tapi\u0107a. Spoj se navla\u017ei jedva primetnom koli\u010dinom vode i dobro pritisne; previ\u0161e vode stvara lepljive ivice koje se cepaju pri kuvanju.<\/p><p>Zavr\u0161no spajanje odre\u0111uje da li \u0107e jelo delovati kao testenina sa sosom ili kao zaokru\u017eena celina. Fu\u017ei se vade minut pre potpune meko\u0107e i prebacuju direktno u \u017egvacet. Nekoliko ka\u0161ika \u0161krobne vode razre\u0111uje sos taman toliko da oblo\u017ei svaki komad, a kratko me\u0161anje na vatri zavr\u0161ava kuvanje. Umak treba da ostane gust, ali ne suv; na dnu tanjira vidi se tanak sloj sosa, bez vodenog prstena. Po\u0161to je ukus ve\u0107 slojevit, zavr\u0161nica tra\u017ei samo malo maslinovog ulja ili sitno rendanog tvrdog sira, ne oba u velikoj koli\u010dini.<\/p><p>Rad se lak\u0161e organizuje kada se \u017egvacet skuva prvi, a fu\u017ei oblikuju dok meso tiho kr\u010dka. Sve\u017ea testenina mo\u017ee da sa\u010deka tridesetak minuta na dobro pobra\u0161njenoj dasci, ali se ne pokriva vla\u017enom krpom, jer bi se uglovi slepili. Sos se pred kuvanje testenine dr\u017ei malo gu\u0161\u0107im nego \u0161to deluje potrebno; voda sa skrobom i sami fu\u017ei opusti\u0107e ga pri zavr\u0161nom spajanju. Tako obe komponente sti\u017eu na sto vru\u0107e, bez dugog stajanja u sosu.<\/p><div class=\"tsh-callout\" role=\"note\">\u017dgvacet je spreman kada se meso razdvaja pritiskom vilju\u0161ke, a varja\u010da povu\u010dena kroz sos ostavlja trag koji se polako zatvara.<\/div><\/div><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-timeline tsh-anchor\" id=\"tok-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"tok-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <p class=\"tsh-kicker\">02 \u00b7 Ritam rada<\/p><h3 id=\"tok-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Tok pripreme<\/h3>\n    <p>\u010cetiri povezane etape dr\u017ee redosled rada, temperaturu i trenutak zavr\u0161etka pod kontrolom.<\/p>\n    <div class=\"tsh-time-grid\"><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">01<\/span>\n        <div><h4>Testo<\/h4><strong>20 min<\/strong><p>Mesiti dok ne postane glatko i \u010dvrsto.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">02<\/span>\n        <div><h4>Odmor<\/h4><strong>30 min<\/strong><p>Gluten se opu\u0161ta pre razvla\u010denja.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">03<\/span>\n        <div><h4>\u017dgvacet<\/h4><strong>80 min<\/strong><p>Meso postaje meko, sos gust.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">04<\/span>\n        <div><h4>Oblikovanje i kuvanje<\/h4><strong>30 min<\/strong><p>Fu\u017ei se kuvaju neposredno pred slu\u017eenje.<\/p><\/div><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"sastojci-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">03 \u00b7 Precizno odmerene komponente<\/p>\n      <h3 id=\"sastojci-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Sastojci za 6 porcija<\/h3>\n      <p class=\"tsh-head-copy\">Bra\u0161no razli\u010dito upija jaja. Voda se dodaje kap po kap; dobro testo za fu\u017ee je \u010dvrsto, glatko i ne lepi se za prste.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n            <h4 id=\"ingredient-group-1-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Za doma\u0107e fu\u017ee<\/h4><ul><li><strong>400 g p\u0161eni\u010dnog bra\u0161na tip 00 ili 400<\/strong><em>Dodatnih 20\u201330 g dr\u017eati sa strane samo za posipanje.<\/em><\/li><li><strong>4 velika jajeta<\/strong><em>Ukupno oko 200 g bez ljuske.<\/em><\/li><li><strong>15 ml maslinovog ulja<\/strong><em>Poma\u017ee elasti\u010dnosti i spre\u010dava isu\u0161ivanje.<\/em><\/li><li><strong>4 g fine soli<\/strong><em>Pribli\u017eno dve tre\u0107ine ka\u0161i\u010dice.<\/em><\/li><li><strong>1\u20132 ka\u0161ike vode, po potrebi<\/strong><em>Dodati samo ako testo ostane mrvi\u010dasto.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n            <h4 id=\"ingredient-group-2-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Za pile\u0107i \u017egvacet<\/h4><ul><li><strong>1 kg pile\u0107ih bataka bez kostiju i ko\u017ee<\/strong><em>Ise\u0107i na komade od 5\u20136 cm i osu\u0161iti papirom.<\/em><\/li><li><strong>30 ml maslinovog ulja<\/strong><em>Za zapekavanje mesa i luka.<\/em><\/li><li><strong>300 g crnog luka, sitno seckanog<\/strong><em>Kuvati polako dok ne omek\u0161a.<\/em><\/li><li><strong>3 \u010dena belog luka, sitno seckana<\/strong><em>Dodati neposredno pre vina.<\/em><\/li><li><strong>1 ka\u0161i\u010dica slatke mlevene paprike<\/strong><em>Ne pr\u017eiti du\u017ee od 20 sekundi.<\/em><\/li><li><strong>150 ml suvog belog vina<\/strong><em>Mo\u017ee se zameniti istom koli\u010dinom temeljca.<\/em><\/li><li><strong>400 g pasiranog paradajza<\/strong><em>Bez dodatog \u0161e\u0107era.<\/em><\/li><li><strong>250 ml pile\u0107eg temeljca sa malo soli<\/strong><em>Koli\u010dina se koriguje tokom kr\u010dkanja.<\/em><\/li><li><strong>1 lovorov list<\/strong><em>Izvaditi pre slu\u017eenja.<\/em><\/li><li><strong>1 mala gran\u010dica ruzmarina<\/strong><em>Izvaditi kada sos dobije blagu aromu.<\/em><\/li><li><strong>8 g fine soli<\/strong><em>Dodavati postepeno, zavisno od temeljca.<\/em><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><em>Podeliti izme\u0111u mesa i zavr\u0161nice.<\/em><\/li><li><strong>30 g tvrdog ov\u010djeg ili kravljeg sira, sitno rendanog<\/strong><em>Neobavezna zavr\u0161nica za \u0161est porcija.<\/em><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Napomena o sastojcima.<\/strong> Bra\u0161no razli\u010dito upija jaja. Voda se dodaje kap po kap; dobro testo za fu\u017ee je \u010dvrsto, glatko i ne lepi se za prste.<\/aside>\n      <aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei gluten i jaja. Tvrdi sir, ako se koristi, dodaje mleko kao alergen. Gotov temeljac mo\u017ee sadr\u017eati celer, soju ili gluten, pa deklaraciju treba proveriti.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"priprema-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">04 \u00b7 12 izvr\u0161nih koraka<\/p>\n      <h3 id=\"priprema-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Priprema korak po korak<\/h3>\n      <p class=\"tsh-head-copy\">Redosled, vreme i vidljivi znaci spremnosti navedeni su u svakom koraku.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span>\n          <h4 id=\"stage-1-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Testo i oblikovanje fu\u017ea<\/h4><span class=\"tsh-stage-time\">oko 50 min sa odmorom<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span>\n            <div><h4>Umesiti \u010dvrsto jajno testo<\/h4><p>Na radnoj povr\u0161ini ili u mikseru sjediniti bra\u0161no, jaja, ulje i so. Mesiti 8\u201310 minuta, dodaju\u0107i vodu samo ako ostaju suve mrvice, dok testo ne postane glatko i elasti\u010dno. <span class=\"tsh-cue\">Pritisnuto prstom, testo se polako vra\u0107a.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n            <div><h4>Odmoriti testo<\/h4><p>Oblikovati disk, \u010dvrsto umotati i ostaviti 30 minuta na sobnoj temperaturi. Za du\u017ei odmor staviti ga u fri\u017eider i vratiti 20 minuta pre razvla\u010denja. <span class=\"tsh-cue\">Povr\u0161ina ostaje vla\u017ena i bez kore.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n            <div><h4>Razvu\u0107i i ise\u0107i kvadrate<\/h4><p>Testo podeliti na \u010detiri dela. Svaki razvu\u0107i na pribli\u017eno 1 mm, pa ise\u0107i na kvadrate 4 \u00d7 4 cm. Neobra\u0111ene delove dr\u017eati pokrivene. <span class=\"tsh-cue\">Kroz list se nazire senka \u0161ake, ali se ne cepa.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n            <div><h4>Oblikovati fu\u017ee<\/h4><p>Svaki kvadrat postaviti dijagonalno oko tanke dr\u0161ke varja\u010de. Spojiti suprotne uglove, navla\u017eiti sam vrh i sna\u017eno pritisnuti. Fu\u017ee ostaviti na pobra\u0161njenoj tacni. <span class=\"tsh-cue\">Spoj ostaje zatvoren kada se dr\u0161ka izvu\u010de.<\/span><\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span>\n          <h4 id=\"stage-2-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Zapekavanje i kr\u010dkanje \u017egvaceta<\/h4><span class=\"tsh-stage-time\">oko 1 h 20 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n            <div><h4>Zape\u0107i piletinu u turama<\/h4><p>Meso posoliti polovinom soli i pobiberiti. U \u0161irokoj \u0161erpi zagrejati ulje, pa piletinu zape\u0107i u dve ture 3\u20134 minuta po strani. Izvaditi je na tanjir. <span class=\"tsh-cue\">Povr\u0161ina je dobro rumena, a dno \u0161erpe ima tamne naslage.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n            <div><h4>Omek\u0161ati luk i za\u010dine<\/h4><p>Smanjiti vatru, dodati luk i kuvati 10\u201312 minuta uz struganje dna. Dodati beli luk i papriku, prome\u0161ati 20 sekundi. <span class=\"tsh-cue\">Luk je mekan i zlatan, bez tamnih ivica.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span>\n            <div><h4>Deglazirati vinom<\/h4><p>Naliti vino i drvenom varja\u010dom odvojiti sve zape\u010dene tragove. Kuvati 3\u20134 minuta, dok se zapremina pribli\u017eno ne prepolovi. <span class=\"tsh-cue\">Miris sirovog alkohola vi\u0161e nije dominantan.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span>\n            <div><h4>Kr\u010dkati do meko\u0107e<\/h4><p>Vratiti piletinu, dodati paradajz, temeljac, lovor i ruzmarin. Poklopiti delimi\u010dno i kr\u010dkati 45\u201355 minuta. Meso mora dosti\u0107i najmanje 74 \u00b0C i lako se razdvajati. <span class=\"tsh-cue\">Sos je gust, a meso se cepa vilju\u0161kom.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span>\n            <div><h4>Usitniti meso i dovr\u0161iti sos<\/h4><p>Izvaditi lovor i ruzmarin. Ve\u0107e komade piletine razdvojiti na krupna vlakna, vratiti u sos i kuvati otklopljeno jo\u0161 8\u201310 minuta. Podesiti so i biber. <span class=\"tsh-cue\">Trag varja\u010de na dnu polako se zatvara.<\/span><\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span>\n          <h4 id=\"stage-3-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Kuvanje fu\u017ea i zavr\u0161no spajanje<\/h4><span class=\"tsh-stage-time\">oko 10 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span>\n            <div><h4>Skuvati fu\u017ee do \u010dvrste meko\u0107e<\/h4><p>U velikoj \u0161erpi provreti dobro posoljenu vodu. Fu\u017ee kuvati 3\u20135 minuta, zavisno od debljine, i sa\u010duvati 250 ml vode od kuvanja. <span class=\"tsh-cue\">Testenina je kuvana kroz sredinu, ali pru\u017ea blag otpor zubu.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">11<\/span>\n            <div><h4>Zavr\u0161iti testeninu u sosu<\/h4><p>Fu\u017ee prebaciti u vru\u0107 \u017egvacet, dodati 60\u2013120 ml vode od testenine i me\u0161ati 1\u20132 minuta na umerenoj vatri. Po potrebi dodati jo\u0161 malo vode. <span class=\"tsh-cue\">Sos sjajno obla\u017ee fu\u017ee bez suve grudve ili vodenog dna.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">12<\/span>\n            <div><h4>Odmoriti i poslu\u017eiti<\/h4><p>Skloniti \u0161erpu sa vatre i ostaviti 3 minuta. Podeliti u zagrejane tanjire i po \u017eelji dodati malo rendanog tvrdog sira. <span class=\"tsh-cue\">Sos ostaje vezan za testeninu i ne odvaja se.<\/span><\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"kontrola-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">05 \u00b7 Temperatura, tekstura i korekcije<\/p>\n      <h3 id=\"kontrola-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Kontrolne ta\u010dke za pouzdan rezultat<\/h3>\n      <p class=\"tsh-head-copy\">Vreme je orijentir; zavr\u0161etak potvr\u0111uju temperatura, boja, gustina i tekstura.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Debljina testa<\/p><strong>oko 1 mm<\/strong><p>Pretanko testo puca na spoju, a debelo ostaje \u017eilavo.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Piletina<\/p><strong>najmanje 74 \u00b0C<\/strong><p>Temperaturu meriti u najdebljem komadu pre usitnjavanja.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Gustina sosa<\/p><strong>trag se zatvara sporo<\/strong><p>\u017dgvacet mora oblo\u017eiti fu\u017ee, ne plivati oko njih.<\/p><\/section><\/div>\n      <div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i prakti\u010dne korekcije<\/caption>\n      <thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead>\n      <tbody><tr><td>Fu\u017ei se otvaraju u vodi<\/td><td>Spoj nije dovoljno pritisnut ili je testo bilo presuvo.<\/td><td>Navla\u017eiti samo vrh ugla i \u010dvrsto ga pritisnuti oko dr\u0161ke.<\/td><\/tr><tr><td>Piletina je suva<\/td><td>Kori\u0161\u0107eno je belo meso ili je sos jako klju\u010dao.<\/td><td>Koristiti batake i odr\u017eavati jedva vidljivo kr\u010dkanje.<\/td><\/tr><tr><td>Sos je redak<\/td><td>\u0160erpa je bila previ\u0161e poklopljena ili je dodat vi\u0161ak temeljca.<\/td><td>Zavr\u0161iti otklopljeno i redukovati pre ubacivanja testenine.<\/td><\/tr><\/tbody><\/table><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"prakticno-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-violet\">\n      <p class=\"tsh-kicker\">06 \u00b7 Posle kuvanja<\/p>\n      <h3 id=\"prakticno-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Serviranje, \u010duvanje i prilago\u0111avanje<\/h3>\n      <p class=\"tsh-head-copy\">Prakti\u010dne odluke ostaju vezane za teksturu, bezbednost i stvarni na\u010din poslu\u017eivanja ovog jela.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n      <section class=\"tsh-practical-card\"><h4>Serviranje i uparivanje<\/h4><p>Slu\u017eiti odmah u zagrejanim dubokim tanjirima. Mala koli\u010dina tvrdog sira mo\u017ee da poja\u010da ukus, ali \u017egvacet ve\u0107 ima dovoljno puno\u0107e. Uz jelo pristaje jednostavna zelena salata i suvo istarsko belo vino.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>\u017dgvacet se mo\u017ee hladiti odvojeno od testenine i \u010duvati do 3 dana u fri\u017eideru. Fu\u017ei su najbolji sve\u017ee kuvani. Sos podgrejati do najmanje 74 \u00b0C, razrediti ka\u0161ikom vode, pa dodati novu turu testenine.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cetiri tehni\u010dki izvodljive varijacije<\/h4><ul><li>Pile\u0107i bataci mogu da se zamene \u0107ure\u0107im batakom ise\u010denim na jednake komade.<\/li><li>Do tre\u0107ine paradajza mo\u017ee da se zameni pe\u010denom crvenom paprikom za sla\u0111i sos.<\/li><li>Vino mo\u017ee potpuno da se izostavi i zameni neslanim pile\u0107im temeljcem.<\/li><li>Doma\u0107i fu\u017ei mogu da se zamene kvalitetnom kratkom testeninom sa \u0161upljinom, uz kra\u0107e vreme pripreme.<\/li><\/ul><\/section>\n      <section class=\"tsh-practical-card\"><h4>Tri saveta iz probne kuhinje<\/h4><ol><li>Testo se razvla\u010di u manjim delovima da ivice ne bi po\u010dele da se su\u0161e pre oblikovanja.<\/li><li>\u017dgvacet je ukusniji kada se skuva nekoliko sati ranije i polako ponovo zagreje.<\/li><li>Voda od testenine dodaje se postepeno; njena koli\u010dina zavisi od toga koliko je sos ve\u0107 redukovan.<\/li><\/ol><\/section>\n      <section class=\"tsh-practical-card\"><h4>Potrebna oprema<\/h4><p>Ma\u0161ina za testeninu ili duga oklagija, tanka dr\u0161ka varja\u010de, \u0161iroka te\u0161ka \u0161erpa sa poklopcem, velika \u0161erpa za testeninu, kuhinjski termometar i re\u0161etkasta ka\u0161ika.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>Specifi\u010dni alergeni<\/h4><p>Recept sadr\u017ei gluten i jaja. Tvrdi sir, ako se koristi, dodaje mleko kao alergen. Gotov temeljac mo\u017ee sadr\u017eati celer, soju ili gluten, pa deklaraciju treba proveriti.<\/p><\/section>\n    <\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\" aria-labelledby=\"ishrana-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p>\n      <h3 id=\"ishrana-title-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">Nutritivne vrednosti<\/h3>\n      <p class=\"tsh-head-copy\">Procena uklju\u010duje doma\u0107e fu\u017ee, sav \u017egvacet i 30 g tvrdog sira. Vrednosti se menjaju prema masno\u0107i pile\u0107ih bataka, slano\u0107i temeljca i koli\u010dini sosa koja ostane u \u0161erpi.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 750 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 65 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 50 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/6 recepta (oko 450 g). <strong>Alergeni:<\/strong> Recept sadr\u017ei gluten i jaja. Tvrdi sir, ako se koristi, dodaje mleko kao alergen. Gotov temeljac mo\u017ee sadr\u017eati celer, soju ili gluten, pa deklaraciju treba proveriti. Procena uklju\u010duje doma\u0107e fu\u017ee, sav \u017egvacet i 30 g tvrdog sira. Vrednosti se menjaju prema masno\u0107i pile\u0107ih bataka, slano\u0107i temeljca i koli\u010dini sosa koja ostane u \u0161erpi. Vrednosti su pribli\u017ene i zasnovane na standardnim referentnim podacima.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p>\n    <p class=\"tsh-close-quote\">\u010cvrsti, ru\u010dno savijeni fu\u017ei nose gust pile\u0107i sos bez gubitka sopstvene teksture.<\/p>\n    <p class=\"tsh-close-copy\">Najvi\u0161e rada ula\u017ee se u oblikovanje testenine, dok \u017egvacet tra\u017ei pre svega strpljenje. Kada se meso kuva tiho, a fu\u017ei zavr\u0161e poslednji minut u sosu, oba dela jela deluju kao jedna celina.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-fuzi-with-poultry-zgvacet-short-rolled-istrian-pasta\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Fu\u017ei sa pile\u0107im \u017egvacetom iz Istre u gustom umaku od vina i paradajza\",\n  \"description\": \"Fu\u017ei sa pile\u0107im \u017egvacetom spajaju ru\u010dno oblikovanu istarsku testeninu i sporo kuvani mesni umak. Kvadrati\u0107i tanko razvu\u010denog testa savijaju se oko dr\u0161ke varja\u010de u kratke \u0161uplje valjke, pa lako zadr\u017eavaju sos. Pile\u0107i bataci bez kostiju prvo se zapeku, zatim kr\u010dkaju sa lukom, belim vinom, paradajzom i lovorom dok meso ne mo\u017ee da se razdvoji vilju\u0161kom. Fu\u017ei se kuvaju neposredno pre slu\u017eenja i zavr\u0161avaju u umaku sa malo vode od testenine. Tako se skrob vezuje za sos, a testenina ostaje \u010dvrsta i sjajna. Recept je namenjen ku\u0107noj kuhinji, sa jasnim merama testa, temperaturom bezbednog pe\u010denja \u017eivine i redosledom koji omogu\u0107ava da pasta i \u017egvacet stignu na sto u isto vreme.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fuzi-with-Poultry-Zgvacet-\u2014-Short-Rolled-Istrian-Pasta-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fuzi-with-Poultry-Zgvacet-\u2014-Short-Rolled-Istrian-Pasta-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Fuzi-with-Poultry-Zgvacet-\u2014-Short-Rolled-Istrian-Pasta-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\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Kr\u010dkanje i kuvanje\",\n  \"keywords\": \"fu\u017ei sa pile\u0107im \u017egvacetom, recept za istarske fu\u017ee, pile\u0107i \u017egvacet, doma\u0107a istarska testenina, fu\u017ei sa piletinom\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT1H20M\",\n  \"totalTime\": \"PT2H40M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"750 kcal\",\n    \"carbohydrateContent\": \"65 g\",\n    \"proteinContent\": \"50 g\",\n    \"fatContent\": \"27 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"1\/6 recepta (oko 450 g)\"\n  },\n  \"recipeIngredient\": [\n    \"400 g p\u0161eni\u010dnog bra\u0161na tip 00 ili 400\",\n    \"4 velika jajeta\",\n    \"15 ml maslinovog ulja\",\n    \"4 g fine soli\",\n    \"1\u20132 ka\u0161ike vode, po potrebi\",\n    \"1 kg pile\u0107ih bataka bez kostiju i ko\u017ee\",\n    \"30 ml maslinovog ulja\",\n    \"300 g crnog luka, sitno seckanog\",\n    \"3 \u010dena belog luka, sitno seckana\",\n    \"1 ka\u0161i\u010dica slatke mlevene paprike\",\n    \"150 ml suvog belog vina\",\n    \"400 g pasiranog paradajza\",\n    \"250 ml pile\u0107eg temeljca sa malo soli\",\n    \"1 lovorov list\",\n    \"1 mala gran\u010dica ruzmarina\",\n    \"8 g fine soli\",\n    \"1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera\",\n    \"30 g tvrdog ov\u010djeg ili kravljeg sira, sitno rendanog\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i oblikovanje fu\u017ea\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Umesiti \u010dvrsto jajno testo\",\n          \"text\": \"Na radnoj povr\u0161ini ili u mikseru sjediniti bra\u0161no, jaja, ulje i so. Mesiti 8\u201310 minuta, dodaju\u0107i vodu samo ako ostaju suve mrvice, dok testo ne postane glatko i elasti\u010dno. Pritisnuto prstom, testo se polako vra\u0107a.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmoriti testo\",\n          \"text\": \"Oblikovati disk, \u010dvrsto umotati i ostaviti 30 minuta na sobnoj temperaturi. Za du\u017ei odmor staviti ga u fri\u017eider i vratiti 20 minuta pre razvla\u010denja. Povr\u0161ina ostaje vla\u017ena i bez kore.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Razvu\u0107i i ise\u0107i kvadrate\",\n          \"text\": \"Testo podeliti na \u010detiri dela. Svaki razvu\u0107i na pribli\u017eno 1 mm, pa ise\u0107i na kvadrate 4 \u00d7 4 cm. Neobra\u0111ene delove dr\u017eati pokrivene. Kroz list se nazire senka \u0161ake, ali se ne cepa.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblikovati fu\u017ee\",\n          \"text\": \"Svaki kvadrat postaviti dijagonalno oko tanke dr\u0161ke varja\u010de. Spojiti suprotne uglove, navla\u017eiti sam vrh i sna\u017eno pritisnuti. Fu\u017ee ostaviti na pobra\u0161njenoj tacni. Spoj ostaje zatvoren kada se dr\u0161ka izvu\u010de.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Zapekavanje i kr\u010dkanje \u017egvaceta\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zape\u0107i piletinu u turama\",\n          \"text\": \"Meso posoliti polovinom soli i pobiberiti. U \u0161irokoj \u0161erpi zagrejati ulje, pa piletinu zape\u0107i u dve ture 3\u20134 minuta po strani. Izvaditi je na tanjir. Povr\u0161ina je dobro rumena, a dno \u0161erpe ima tamne naslage.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ati luk i za\u010dine\",\n          \"text\": \"Smanjiti vatru, dodati luk i kuvati 10\u201312 minuta uz struganje dna. Dodati beli luk i papriku, prome\u0161ati 20 sekundi. Luk je mekan i zlatan, bez tamnih ivica.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Deglazirati vinom\",\n          \"text\": \"Naliti vino i drvenom varja\u010dom odvojiti sve zape\u010dene tragove. Kuvati 3\u20134 minuta, dok se zapremina pribli\u017eno ne prepolovi. Miris sirovog alkohola vi\u0161e nije dominantan.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kr\u010dkati do meko\u0107e\",\n          \"text\": \"Vratiti piletinu, dodati paradajz, temeljac, lovor i ruzmarin. Poklopiti delimi\u010dno i kr\u010dkati 45\u201355 minuta. Meso mora dosti\u0107i najmanje 74 \u00b0C i lako se razdvajati. Sos je gust, a meso se cepa vilju\u0161kom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Usitniti meso i dovr\u0161iti sos\",\n          \"text\": \"Izvaditi lovor i ruzmarin. Ve\u0107e komade piletine razdvojiti na krupna vlakna, vratiti u sos i kuvati otklopljeno jo\u0161 8\u201310 minuta. Podesiti so i biber. Trag varja\u010de na dnu polako se zatvara.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Kuvanje fu\u017ea i zavr\u0161no spajanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvati fu\u017ee do \u010dvrste meko\u0107e\",\n          \"text\": \"U velikoj \u0161erpi provreti dobro posoljenu vodu. Fu\u017ee kuvati 3\u20135 minuta, zavisno od debljine, i sa\u010duvati 250 ml vode od kuvanja. 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