{"id":4638,"date":"2026-07-27T22:29:18","date_gmt":"2026-07-27T22:29:18","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/paski-sir\/"},"modified":"2026-07-27T22:29:18","modified_gmt":"2026-07-27T22:29:18","slug":"paski-sir","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/paski-sir\/","title":{"rendered":"Pa\u0161ki sir"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-paski-sir{--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 58px;color:var(--ink);font-family:var(--font);font-size:16px;line-height:1.72}\n#recipe-sr-latn-hr-paski-sir 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.tsh-table{min-width:0}#recipe-sr-latn-hr-paski-sir .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip-path:inset(50%)}#recipe-sr-latn-hr-paski-sir .tsh-table tbody{display:grid;gap:10px}#recipe-sr-latn-hr-paski-sir .tsh-table tr{display:block;border:1px solid var(--line);border-radius:14px;overflow:hidden}#recipe-sr-latn-hr-paski-sir .tsh-table td{display:grid;grid-template-columns:34% 1fr;border:0;border-bottom:1px solid var(--line)}#recipe-sr-latn-hr-paski-sir .tsh-table td::before{content:attr(data-label);font-size:9px;font-weight:840;text-transform:uppercase}}\n@media(max-width:520px){#recipe-sr-latn-hr-paski-sir .tsh-facts{--cols:2}#recipe-sr-latn-hr-paski-sir .tsh-nutrition{grid-template-columns:repeat(2,1fr)}#recipe-sr-latn-hr-paski-sir .tsh-ingredient-card li{grid-template-columns:84px 1fr}}\n@media(prefers-reduced-motion:reduce){#recipe-sr-latn-hr-paski-sir *,#recipe-sr-latn-hr-paski-sir *::before,#recipe-sr-latn-hr-paski-sir *::after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media(forced-colors:active){#recipe-sr-latn-hr-paski-sir .tsh-card,#recipe-sr-latn-hr-paski-sir .tsh-masthead,#recipe-sr-latn-hr-paski-sir .tsh-close,#recipe-sr-latn-hr-paski-sir .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-hr-paski-sir{width:100%;margin:0;font-size:10.5pt}#recipe-sr-latn-hr-paski-sir .tsh-quick-nav,#recipe-sr-latn-hr-paski-sir .tsh-hero{display:none!important}#recipe-sr-latn-hr-paski-sir .tsh-card,#recipe-sr-latn-hr-paski-sir .tsh-masthead,#recipe-sr-latn-hr-paski-sir .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-sr-latn-hr-paski-sir details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-paski-sir\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-paski-sir\" aria-describedby=\"recipe-summary-sr-latn-hr-paski-sir\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Zreo ov\u010dji sir \u00b7 pravilno serviranje<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-paski-sir\"><span class=\"tsh-title-main\"><b>Pa\u0161ki sir<\/b> pravilno temperiran, ise\u010den i poslu\u017een, <\/span><span class=\"tsh-title-accent\">uz neutralan hleb i nekoliko kapi maslinovog ulja<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-paski-sir\">Pa\u0161ki sir ne tra\u017ei novu proizvodnju u ku\u0107noj kuhinji, ve\u0107 pravilno temperiranje i se\u010denje: na sobnoj temperaturi razvija aromu, lak\u0161e se lomi u listi\u0107e i ostaje u ravnote\u017ei sa neutralnim hlebom.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Hladno predjelo<\/li><li>Hrvatska kuhinja<\/li><li>Temperiranje i serviranje<\/li><li>Lako<\/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\/Paski-Sir-3.webp\" alt=\"\u0160iroki kadar koluta Pa\u0161kog sira sa ise\u010denim klinom, listi\u0107ima, no\u017eem, hlebom i praznim tanjirom\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Zlatna kora i suv, svetao presek vide se u \u0161irokom kadru sa nekoliko razli\u010ditih oblika reza za serviranje.<\/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>4 porcije<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Termi\u010dka obrada<\/dt><dd>Bez kuvanja<\/dd><\/div><div class=\"tsh-fact\"><dt>Temperiranje<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 590 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-paski-sir\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-paski-sir\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-paski-sir\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-paski-sir\">Kontrolne ta\u010dke<\/a><a href=\"#serviranje-sr-latn-hr-paski-sir\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-paski-sir\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-paski-sir\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-paski-sir\" aria-labelledby=\"pregled-title-sr-latn-hr-paski-sir\"><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-paski-sir\">Kako se Pa\u0161ki sir slu\u017ei bez prikrivanja njegovog ukusa<\/h3><p class=\"tsh-head-copy\">Temperatura, debljina reza i neutralna pratnja imaju ve\u0107i uticaj od slo\u017eenih dodataka.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Pa\u0161ki sir je tvrdi ov\u010dji sir \u010diji je naziv vezan za odre\u0111eno geografsko podru\u010dje i proizvodnju od mleka pa\u0161ke ovce. Zbog toga ku\u0107ni recept ne treba da obe\u0107ava imitaciju takvog sira od nasumi\u010dnog mleka, kratkog zrenja i ku\u0107ne opreme. Ovaj \u010dlanak ima druga\u010diji, prakti\u010dan cilj: obja\u0161njava kako da se kupljeni Pa\u0161ki sir pravilno \u010duva, temperira, se\u010de i poslu\u017ei tako da se osete njegova suva struktura, slanost, mle\u010dna puno\u0107a i du\u017ee sazrevanje. To je reproducibilan postupak koji po\u0161tuje proizvod umesto da ga pretvara u dekorativni sastojak.<\/p><p>Sir iz fri\u017eidera deluje tvr\u0111e, slanije i zatvorenije nego na sobnoj temperaturi. Zato se komad od pribli\u017eno \u010detiri stotine grama vadi iz fri\u017eidera trideset minuta pre serviranja. Za vrlo topao dan dovoljno je petnaest do dvadeset minuta, dok se u hladnoj prostoriji mo\u017ee ostaviti do \u010detrdeset pet. Cilj nije da sir postane topao ili mastan, ve\u0107 da sredina vi\u0161e ne bude ledena. Tada se miris poja\u010dava, mast postaje mek\u0161a, a presek se lomi u jasnije listi\u0107e.<\/p><p>Kora se ne uklanja automatski sa celog komada. Ako je suva, \u010dista i namenjena za jelo, mo\u017ee ostati na klinu kako bi svaki gost izabrao deo koji \u017eeli. Ako je vrlo tvrda, voskirana ili o\u0161te\u0107ena, skida se samo sa kri\u0161ke neposredno pre jela. Sir se se\u010de na tanke trouglove i nekoliko nepravilnih listi\u0107a. Ta dva oblika daju razli\u010dit do\u017eivljaj: tanak rez brzo osloba\u0111a aromu, dok deblji listi\u0107 du\u017ee zadr\u017eava \u010dvrstinu i slanost.<\/p><\/div><div class=\"tsh-prose\"><p>Pratnja treba da ostane jednostavna. Neutralan rusti\u010dni hleb, bez jakog kiselog testa i mnogo semena, daje blagu slatko\u0107u skroba i \u010disti nepce. Maslinovo ulje se ne sipa preko celog sira, jer bi prekrilo povr\u0161inu i ote\u017ealo procenu teksture. Nekoliko kapi mo\u017ee da se stavi sa strane tanjira za one koji \u017eele mek\u0161u zavr\u0161nicu. Med, d\u017eemovi, suvo vo\u0107e i ora\u0161asti plodovi mogu biti ukusni, ali menjaju fokus i nisu potrebni za osnovno serviranje.<\/p><p>Porcija od sto grama sira je obilna za predjelo; uz \u0161ezdeset grama hleba i malu koli\u010dinu ulja daje zasitnu hladnu platu. Sir se ne ostavlja satima na stolu. Neiskori\u0161\u0107en komad treba ponovo umotati u papir za sir ili pergament, zatim staviti u kutiju koja nije potpuno hermeti\u010dna. Tako povr\u0161ina ne puca, a kondenzacija se ne zadr\u017eava uz koru. Ako se na preseku pojavi vlaga, bri\u0161e se \u010distim papirom pre novog umotavanja.<\/p><div class=\"tsh-callout\" role=\"note\">Pa\u0161ki sir se ne servira direktno iz fri\u017eidera. Oko trideset minuta na sobnoj temperaturi otvara miris i omek\u0161ava mast bez gubitka \u010dvrste strukture.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><h4>Komad, ne unapred ise\u010dene kri\u0161ke<\/h4><p>Ve\u0107i komad sporije gubi vlagu i zadr\u017eava \u010distiju aromu do trenutka serviranja.<\/p><\/section><section class=\"tsh-key\"><h4>Dve debljine reza<\/h4><p>Tanki trouglovi brzo osloba\u0111aju miris, a deblji listi\u0107i pokazuju lomljivu strukturu.<\/p><\/section><section class=\"tsh-key\"><h4>Neutralna pratnja<\/h4><p>Blag hleb i malo ulja ne prikrivaju slanost i zrelost sira.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-paski-sir\" aria-labelledby=\"sastojci-title-sr-latn-hr-paski-sir\"><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-paski-sir\">Sastojci za 4 porcije<\/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-paski-sir\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-paski-sir\">Za platu od sira<\/h4><ul><li><span class=\"tsh-amount\">400 g<\/span><span>Pa\u0161kog sira u jednom komadu<small>Izvaditi iz fri\u017eidera 30 minuta pre serviranja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">240 g<\/span><span>neutralnog rusti\u010dnog hleba<small>Ise\u0107i neposredno pre serviranja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<small>Poslu\u017eiti sa strane, ne preliti preko celog sira.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei mleko i gluten. Osobe koje izbegavaju gluten mogu poslu\u017eiti deklarisani bezglutenski hleb ili \u010diste kri\u0161ke kru\u0161ke, uz odvojenu dasku i no\u017e.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Daska za sir, tanak o\u0161tar no\u017e ili no\u017e sa kratkim se\u010divom, mali tanjir za ulje i papir za ponovno umotavanje ostatka.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-paski-sir\" aria-labelledby=\"priprema-title-sr-latn-hr-paski-sir\"><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-paski-sir\">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\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Temperirati komad sira<\/h4><p>Sir izvaditi iz fri\u017eidera, ostaviti umotan 20 minuta, zatim ga otvoriti i ostaviti jo\u0161 10 minuta na sobnoj temperaturi. Po veoma toplom vremenu ukupno vreme skratiti.<\/p><span class=\"tsh-cue\">Sredina vi\u0161e nije ledena, a povr\u0161ina ostaje suva i \u010dvrsta.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Pregledati i pripremiti koru<\/h4><p>Koru pregledati. \u010cistu prirodnu koru ostaviti na komadu; nejestivu, voskiranu ili veoma tvrdu koru ukloniti samo sa dela koji \u0107e biti ise\u010den.<\/p><span class=\"tsh-cue\">Presek je \u010dist, bez kondenzacije i o\u0161te\u0107enih povr\u0161ina.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Ise\u0107i dve vrste zalogaja<\/h4><p>Polovinu sira ise\u0107i na tanke trouglove od 3\u20134 mm, a ostatak no\u017eem lomiti na deblje nepravilne listi\u0107e. Raditi neposredno pre serviranja.<\/p><span class=\"tsh-cue\">Tanki rezovi su glatki, a deblji komadi se lome u sitne kristalne listi\u0107e.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Slo\u017eiti i poslu\u017eiti<\/h4><p>Sir rasporediti na dasku bez preklapanja ve\u0107ine kri\u0161ki. Dodati sve\u017ee ise\u010den hleb i malu posudu sa maslinovim uljem. Slu\u017eiti u narednih 45 minuta.<\/p><span class=\"tsh-cue\">Sir je aromati\u010dan i \u010dvrst, a hleb nije osu\u0161en na ivicama.<\/span><\/div><\/li><\/ol><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-paski-sir\" aria-labelledby=\"kontrola-title-sr-latn-hr-paski-sir\"><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-paski-sir\">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\">Temperiranje<\/p><strong>30 min<\/strong><p>Dovoljno za otvaranje arome u umerenoj prostoriji.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Debljina tankog reza<\/p><strong>3\u20134 mm<\/strong><p>Tanki komadi ne deluju previ\u0161e slano i lako se lome zubima.<\/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\">Sir je mastan na povr\u0161ini<\/td><td data-label=\"Najverovatniji uzrok\">Predugo je stajao u toploj prostoriji.<\/td><td data-label=\"Korekcija\">Vratiti ga u hladniji prostor 10 minuta i slede\u0107i put skratiti temperiranje.<\/td><\/tr><tr><td data-label=\"Problem\">Presek se mrvi u sitan prah<\/td><td data-label=\"Najverovatniji uzrok\">Sir je veoma zreo ili se\u010de se tupim no\u017eem.<\/td><td data-label=\"Korekcija\">Koristiti o\u0161tar kratak no\u017e i deo komada lomiti namerno, umesto forsiranja ravnih kri\u0161ki.<\/td><\/tr><tr><td data-label=\"Problem\">Hleb preuzima aromu sira<\/td><td data-label=\"Najverovatniji uzrok\">Kri\u0161ke su dugo stajale prislonjene uz sir.<\/td><td data-label=\"Korekcija\">Hleb dr\u017eati u odvojenoj korpi ili na drugom delu daske do trenutka jela.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"serviranje-sr-latn-hr-paski-sir\" aria-labelledby=\"serviranje-title-sr-latn-hr-paski-sir\"><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-paski-sir\">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>Kupovina<\/h4><p>Birati komad sa \u010ditljivom deklaracijom, neo\u0161te\u0107enim pakovanjem i jasnim podacima o proizvo\u0111a\u010du. Presek treba da bude ujedna\u010den, bez mokrih \u0161upljina.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje ostatka<\/h4><p>Sir umotati u papir za sir ili pergament, zatim staviti u kutiju u hladniji deo fri\u017eidera. Plasti\u010dna folija neposredno uz povr\u0161inu mo\u017ee zadr\u017eati kondenzaciju.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Koli\u010dina po osobi<\/h4><p>Za predjelo je dovoljno 60\u201380 g sira po osobi. Ova mera od 100 g predvi\u0111a obilniju platu i mo\u017ee se smanjiti kada postoji vi\u0161e jela.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Druga neutralna pratnja<\/h4><p>Umesto hleba mogu se poslu\u017eiti tanke kri\u0161ke kru\u0161ke ili blage jabuke, ali tada se nutritivna procena menja.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-paski-sir\" aria-labelledby=\"faq-title-sr-latn-hr-paski-sir\"><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-paski-sir\">\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-paski-sir\"><summary class=\"tsh-faq-top\"><h4>Mo\u017ee li Pa\u0161ki sir da se narenda?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee, naro\u010dito vrlo zreo komad, ali ovaj na\u010din serviranja bolje pokazuje strukturu u tankim kri\u0161kama i nepravilnim listi\u0107ima.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-paski-sir\"><summary class=\"tsh-faq-top\"><h4>Da li treba skidati koru?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Zavisi od vrste kore i deklaracije proizvo\u0111a\u010da. Prirodna jestiva kora mo\u017ee ostati, dok voskiranu ili veoma tvrdu koru treba ukloniti sa porcije.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-paski-sir\"><summary class=\"tsh-faq-top\"><h4>Za\u0161to se maslinovo ulje slu\u017ei sa strane?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Prelivanje celog komada prikriva povr\u0161inu i aromu. Mala posuda omogu\u0107ava da se svaka kri\u0161ka proba prvo sama, a zatim sa nekoliko kapi ulja.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-paski-sir\" aria-labelledby=\"ishrana-title-sr-latn-hr-paski-sir\"><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-paski-sir\">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 590 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 37 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1050 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 100 g sira, 60 g hleba i 5 ml ulja. <strong>Klju\u010dni alergeni:<\/strong> Recept sadr\u017ei mleko i gluten. Osobe koje izbegavaju gluten mogu poslu\u017eiti deklarisani bezglutenski hleb ili \u010diste kri\u0161ke kru\u0161ke, uz odvojenu dasku i no\u017e. 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\">Pa\u0161ki sir najjasnije govori kada se poslu\u017ei na pravoj temperaturi, u nekoliko pa\u017eljivo ise\u010denih oblika i bez slatkih dodataka koji prekrivaju ukus.<\/p><p class=\"tsh-close-copy\">Ovo nije recept za imitaciju za\u0161ti\u0107enog sira, ve\u0107 pouzdan postupak za serviranje pravog proizvoda. 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