{"id":4634,"date":"2026-07-27T22:29:18","date_gmt":"2026-07-27T22:29:18","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/paska-janjetina-ispod-peke\/"},"modified":"2026-07-27T22:29:18","modified_gmt":"2026-07-27T22:29:18","slug":"paska-janjetina-ispod-peke","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/paska-janjetina-ispod-peke\/","title":{"rendered":"Pa\u0161ka janjetina ispod peke"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes{--page:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--line2:#d8cbb9;--gold:#a36b12;--gold2:#6d4307;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--night:#192622;--font:\"Barlow\",\"Segoe UI\",Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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.tsh-hero{display:none!important}#recipe-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes .tsh-card,#recipe-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes .tsh-masthead,#recipe-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-describedby=\"recipe-summary-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Meso na kosti \u00b7 krompir u mesnim sokovima<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><span class=\"tsh-title-main\"><b>Pa\u0161ka janjetina ispod peke<\/b> sa krompirom, <\/span><span class=\"tsh-title-accent\">zape\u010denim ivicama i koncentrisanim sokovima iz jednog suda<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Pa\u0161ka janjetina ispod peke pe\u010de se polako iznad krompira i luka, pa mesni sokovi za\u010dinjavaju povr\u0107e dok poklopac \u010duva vlagu; zavr\u0161no otkrivanje daje rumenu koru bez isu\u0161ivanja.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Sporo pe\u010denje pod pekom<\/li><li>Srednje zahtevno<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Paska-Janjetina-Ispod-Peke-s-Krumpirom-\u2014-Pag-Island-Lamb-with-Potatoes-3.webp\" alt=\"\u0160iroki kadar glinene tepsije sa janjetinom, zape\u010denim krompirom, vilju\u0161kom i metalnim poklopcem peke u pozadini\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Krupni krompir je zadr\u017eao oblik, a meso ima rumenu povr\u0161inu i vlakna koja se lako odvajaju uz kost.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Termi\u010dka obrada<\/dt><dd>2 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>2 h 45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 780 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Kontrolne ta\u010dke<\/a><a href=\"#serviranje-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"pregled-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p><h3 id=\"pregled-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Za\u0161to peka daje meko meso i zape\u010den krompir<\/h3><p class=\"tsh-head-copy\">Zatvorena toplota prvo omek\u0161ava meso, a zavr\u0161ni nalet ja\u010de toplote pravi boju i koncentri\u0161e sokove.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Janjetina ispod peke priprema se u \u0161irokom plitkom sudu koji se pokriva metalnim ili livenim zvonom i okru\u017euje \u017earom. Takav na\u010din kuvanja spaja pe\u010denje i blago parenje: meso dobija toplotu odozgo i odozdo, dok zatvoren prostor zadr\u017eava paru i mirise. Krompir se stavlja ispod i oko mesa kako bi upio masno\u0107u, sokove i slanost. Ova ku\u0107na mera predvi\u0111ena je za \u0161est porcija i mo\u017ee se pripremiti pod pravom pekom ili u te\u0161kom poklopljenom sudu u rerni, uz ne\u0161to manje dima, ali sli\u010dnu kontrolu vlage.<\/p><p>Pa\u0161ka janjetina je cenjena zbog mesa mla\u0111ih grla sa ostrva Paga, ali kvalitet gotovog jela zavisi i od reza. Ple\u0107ka, rebra i kolenica bolje podnose dugo poklopljeno pe\u010denje od sasvim nemasnog buta. Kombinacija komada na kosti daje vi\u0161e \u017eelatina i puniji sok. Komadi se seku krupno, pribli\u017eno jednake debljine, kako bi istovremeno omek\u0161ali. So se nanosi unapred samo toliko da prodre u povr\u0161inu; previ\u0161e soli se kasnije koncentri\u0161e u soku i krompiru.<\/p><p>Krompir mora biti vo\u0161tan ili univerzalan, ne bra\u0161njav. Krupne \u010detvrtine zadr\u017eavaju oblik tokom dva sata toplote, dok sitne kocke mogu da se raspadnu i zgusnu te\u010dnost. Luk se se\u010de na \u010detvrtine i postavlja izme\u0111u krompira, a nekoliko celih \u010denova belog luka daje aromu bez gorkog zagorevanja. Ruzmarin se koristi umereno, jer pod zatvorenim poklopcem etarska ulja ostaju intenzivna. Vino nije obavezno u najjednostavnijim verzijama; ovde se koristi mala koli\u010dina suvog belog vina i vode da se obezbedi para u po\u010detnoj fazi.<\/p><\/div><div class=\"tsh-prose\"><p>Tokom prvih devedeset minuta sud ostaje zatvoren. Otvaranje svaki \u010das pu\u0161ta paru i produ\u017eava pe\u010denje. Posle toga se proverava stanje krompira i okre\u0107u samo oni komadi koji nisu u soku. Zavr\u0161nih dvadeset do trideset minuta pe\u010de se sa ja\u010dom gornjom toplotom ili sa manje \u017eara sa strane i vi\u0161e na poklopcu. Meso treba da bude vrlo mekano uz kost, a povr\u0161ina sme\u0111a i suva, ne kuvana i bleda.<\/p><p>Bezbedna minimalna temperatura jagnjetine je ni\u017ea od temperature koja daje meku ple\u0107ku. Za ovo jelo cilj nije samo bezbednost, ve\u0107 omek\u0161avanje vezivnog tkiva, pa deblji komadi uz kost treba da dostignu pribli\u017eno 85\u201390 \u00b0C. Posle va\u0111enja sud miruje dvadeset minuta. Tada se sokovi smiruju, krompir upija poslednju te\u010dnost, a meso se lak\u0161e odvaja bez gubitka vlage. Jelo se servira direktno iz suda, uz jednostavnu salatu i hleb koji mo\u017ee da pokupi preostali sok.<\/p><div class=\"tsh-callout\" role=\"note\">Prava peka se ne podi\u017ee radi \u010destog proveravanja. Prvih 90 minuta zatvoren sud odr\u017eava stabilnu paru i ravnomerno omek\u0161ava meso na kosti.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><h4>Krupni komadi krompira<\/h4><p>\u010cetvrtine ostaju cele i mogu dugo da upijaju sok bez raspadanja.<\/p><\/section><section class=\"tsh-key\"><h4>Poklopac ostaje zatvoren<\/h4><p>Stabilna para omek\u0161ava meso i spre\u010dava da povr\u0161ina prerano presu\u0161i.<\/p><\/section><section class=\"tsh-key\"><h4>Zavr\u0161no rumenjenje<\/h4><p>Poslednjih 20\u201330 minuta daje boju tek kada su meso i krompir ve\u0107 omek\u0161ali.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"sastojci-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Ta\u010dno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Sastojci za 6 porcija<\/h3><p class=\"tsh-head-copy\">Koli\u010dine su uskla\u0111ene sa navedenim prinosom, a napomene obja\u0161njavaju samo pripremu koja uti\u010de na rezultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Za janjetinu i povr\u0107e<\/h4><ul><li><span class=\"tsh-amount\">2,2 kg<\/span><span>janjetine sa kostima, u krupnim komadima<small>Ple\u0107ka, rebra i deo buta daju dobar odnos mesa i \u017eelatina.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1,8 kg<\/span><span>krompira<small>Olju\u0161titi i ise\u0107i na velike \u010detvrtine.<\/small><\/span><\/li><li><span class=\"tsh-amount\">350 g<\/span><span>crnog luka<small>Ise\u0107i na \u010detvrtine.<\/small><\/span><\/li><li><span class=\"tsh-amount\">8 \u010denova<\/span><span>belog luka<small>Ostaviti cele i neolju\u0161tene ili samo blago zgnje\u010dene.<\/small><\/span><\/li><li><span class=\"tsh-amount\">3 gran\u010dice<\/span><span>sve\u017eeg ruzmarina<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>lovorova lista<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Za za\u010dinjavanje i sok<\/h4><ul><li><span class=\"tsh-amount\">35 ml<\/span><span>maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">25 g<\/span><span>svinjske masti ili dodatnog maslinovog ulja<small>Za premazivanje suda.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 ml<\/span><span>suvog belog vina<\/span><\/li><li><span class=\"tsh-amount\">150 ml<\/span><span>vode<\/span><\/li><li><span class=\"tsh-amount\">22 g<\/span><span>fine soli<small>Podeliti izme\u0111u mesa i krompira.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>krupno mlevenog crnog bibera<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept ne sadr\u017ei glavne deklaracione alergene ako se koristi \u010disto vino bez dodataka. Osobe osetljive na sulfite treba da provere deklaraciju vina ili da ga zamene istom koli\u010dinom vode i ka\u0161ikom limunovog soka.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> \u0160iroka tepsija sa pekom i \u017earom ili te\u0161ki poklopljeni sud od 6\u20137 litara; termometar sa sondom je koristan za proveru mesa uz kost.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"priprema-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled<\/p><h3 id=\"priprema-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Priprema korak po korak<\/h3><p class=\"tsh-head-copy\">Svaki korak sadr\u017ei vreme, temperaturu ili jasan znak spremnosti kada je to va\u017eno za bezbednost i teksturu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Priprema mesa, krompira i peke<\/h4><span class=\"tsh-stage-time\">oko 25 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Posoliti janjetinu<\/h4><p>Komade janjetine osu\u0161iti papirnim ubrusom, zatim utrljati sa pribli\u017eno 14 g soli, biberom i polovinom maslinovog ulja. Ostaviti 15 minuta dok se priprema krompir.<\/p><span class=\"tsh-cue\">Povr\u0161ina mesa je suva i ravnomerno za\u010dinjena, bez lokvi te\u010dnosti.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Slo\u017eiti krompir i meso<\/h4><p>Sud premazati ma\u0161\u0107u. Krompir i luk pome\u0161ati sa preostalom soli i uljem, rasporediti u jednom \u0161irokom sloju, zatim dodati beli luk, lovor i ruzmarin. Meso polo\u017eiti preko krompira, ko\u017eom ili masnijom stranom nagore.<\/p><span class=\"tsh-cue\">Komadi nisu nagurani jedan preko drugog i para mo\u017ee da kru\u017ei oko njih.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Dodati te\u010dnost i zagrejati poklopac<\/h4><p>Vino i vodu sipati uz ivicu, ne preko mesa. Kod prave peke poklopac zagrejati nad vatrom; za rernu sud poklopiti i rernu zagrejati na 190 \u00b0C.<\/p><span class=\"tsh-cue\">Na dnu ima plitak sloj te\u010dnosti, ali krompir nije potopljen.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Sporo pe\u010denje u zatvorenom sudu<\/h4><span class=\"tsh-stage-time\">oko 1 h 30 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Pe\u0107i bez otvaranja<\/h4><p>Sud staviti na dobro zagrejanu podlogu, poklopiti pekom i rasporediti \u017ear preko poklopca; u rerni pe\u0107i poklopljeno 90 minuta na 190 \u00b0C. Ne otvarati tokom ovog perioda.<\/p><span class=\"tsh-cue\">Posle 90 minuta meso je omek\u0161alo, a no\u017e ulazi u krompir uz blag otpor.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Okrenuti samo po potrebi<\/h4><p>Poklopac pa\u017eljivo podi\u0107i. Krompir koji je ostao potpuno iznad soka okrenuti, a meso preliti sa nekoliko ka\u0161ika te\u010dnosti sa dna. Ako je sud suv, dodati najvi\u0161e 100 ml vrele vode.<\/p><span class=\"tsh-cue\">Na dnu ostaje koncentrisan sok, ne zagorela suva povr\u0161ina.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Rumenjenje i odmor<\/h4><span class=\"tsh-stage-time\">oko 50 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Zavr\u0161iti pe\u010denje otkriveno<\/h4><p>Vratiti sud bez poklopca u rernu na 210 \u00b0C ili pod peku sa ja\u010dim \u017earom iznad. Pe\u0107i jo\u0161 25\u201330 minuta, dok se meso i ivice krompira ne zarumene.<\/p><span class=\"tsh-cue\">Najdeblji komad uz kost dosti\u017ee 85\u201390 \u00b0C, a povr\u0161ina je suva i sme\u0111a.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Odmoriti pre serviranja<\/h4><p>Sud skloniti sa toplote, labavo pokriti i ostaviti 20 minuta. Izvaditi gran\u010dice ruzmarina i lovor, zatim slu\u017eiti meso sa krompirom i sokom iz suda.<\/p><span class=\"tsh-cue\">Sok vi\u0161e ne klju\u010da, meso se odvaja uz kost, a krompir dr\u017ei oblik.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"kontrola-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi i vidljivi znaci<\/p><h3 id=\"kontrola-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Vreme je orijentir; temperatura, tekstura i stanje povr\u0161ine daju pouzdaniju odluku.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Poklopljena faza<\/p><strong>90 min<\/strong><p>Sud se ne otvara dok para ne omek\u0161a meso i krompir.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Zavr\u0161na temperatura<\/p><strong>210 \u00b0C<\/strong><p>Kratka ja\u010da toplota daje koru bez produ\u017eenog isu\u0161ivanja.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Meso uz kost<\/p><strong>85\u201390 \u00b0C<\/strong><p>Cilj za meku ple\u0107ku i rebra; bezbedni minimum je ni\u017ei, ali tekstura tada nije ista.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i ciljane korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Krompir je tvrd, a meso rumeno<\/td><td data-label=\"Najverovatniji uzrok\">Sud je rano otkriven ili su komadi krompira preveliki.<\/td><td data-label=\"Korekcija\">Vratiti poklopac, dodati malo vrele vode i nastaviti 20 minuta.<\/td><\/tr><tr><td data-label=\"Problem\">Na dnu ima mnogo te\u010dnosti<\/td><td data-label=\"Najverovatniji uzrok\">Sud je bio prepun ili povr\u0107e je pustilo mnogo vode.<\/td><td data-label=\"Korekcija\">Zavr\u0161iti otkriveno na ja\u010doj temperaturi i ne dodavati novu te\u010dnost.<\/td><\/tr><tr><td data-label=\"Problem\">Meso je suvo<\/td><td data-label=\"Najverovatniji uzrok\">Kori\u0161\u0107en je vrlo nemasan komad ili je zavr\u0161na faza trajala predugo.<\/td><td data-label=\"Korekcija\">Uklju\u010diti vi\u0161e ple\u0107ke i rebara, a rumenjenje zavr\u0161iti \u010dim se pojavi boja.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"serviranje-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"serviranje-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"serviranje-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Serviranje, \u010duvanje i korisne varijante<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne odluke su prilago\u0111ene teksturi, bezbednosti i na\u010dinu na koji se ovo jelo zaista slu\u017ei.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Jelo se donosi u istom sudu. Dovoljni su zelena salata, kiseli kupus ili paradajz, uz hleb za sok.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Ostatke rashladiti u roku od dva sata i \u010duvati u fri\u017eideru do tri dana. Meso odvojiti od kostiju tek kada se ohladi.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Meso, krompir i malo soka poklopiti i zagrevati na 170 \u00b0C do najmanje 74 \u00b0C u sredini. Otkriti poslednjih pet minuta.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Varijanta bez vina<\/h4><p>Vino zameniti sa 150 ml vode i jednom ka\u0161ikom limunovog soka. Ukus je bla\u017ei, ali tehnika ostaje ista.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"faq-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"faq-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">\u010cesta pitanja o receptu<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><summary class=\"tsh-faq-top\"><h4>Mo\u017ee li jelo da se pripremi bez prave peke?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee u te\u0161kom livenom ili kerami\u010dkom sudu sa \u010dvrstim poklopcem. Nedostaja\u0107e aroma dima, ali poklopljena i zavr\u0161na otkrivena faza daju sli\u010dnu vlagu i boju.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><summary class=\"tsh-faq-top\"><h4>Za\u0161to se koristi vi\u0161a temperatura od bezbednog minimuma za jagnjetinu?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ple\u0107ka i rebra sadr\u017ee vezivno tkivo koje postaje meko tek pri du\u017eem pe\u010denju i vi\u0161oj zavr\u0161noj temperaturi. Cilj od 85\u201390 \u00b0C odnosi se na teksturu ovog jela.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\" aria-labelledby=\"ishrana-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-paska-janjetina-ispod-peke-s-krumpirom-pag-island-lamb-with-potatoes\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena je izra\u010dunata iz navedenih koli\u010dina i prinosa; stvarne vrednosti zavise od brenda, obrade, apsorpcije i veli\u010dine porcije.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 780 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 49 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 820 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1 porcija (oko 650 g sa kostima i krompirom). <strong>Klju\u010dni alergeni:<\/strong> Recept ne sadr\u017ei glavne deklaracione alergene ako se koristi \u010disto vino bez dodataka. Osobe osetljive na sulfite treba da provere deklaraciju vina ili da ga zamene istom koli\u010dinom vode i ka\u0161ikom limunovog soka. Vrednosti su informativne, ne laboratorijske.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Meso koje se odvaja uz kost i krompir zape\u010den u istom soku pokazuju pravu logiku peke: prvo vlaga, zatim boja.<\/p><p class=\"tsh-close-copy\">Najva\u017enije je zadr\u017eati poklopac tokom duge po\u010detne faze i ne preplaviti sud te\u010dno\u0161\u0107u. 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