{"id":4654,"date":"2026-07-27T23:18:08","date_gmt":"2026-07-27T23:18:08","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/istarska-testenina-sa-divljim-tartufima\/"},"modified":"2026-07-27T23:18:08","modified_gmt":"2026-07-27T23:18:08","slug":"istarska-testenina-sa-divljim-tartufima","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/istarska-testenina-sa-divljim-tartufima\/","title":{"rendered":"Istarska testenina sa divljim tartufima"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles{\n --page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;\n --line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-deep:#6d4307;--gold-soft:#f8edda;\n --night:#192622;--night2:#24332f;--sage:#176745;--sage-soft:#eaf6ef;--blue:#285c9d;\n 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*::after{scroll-behavior:auto!important;transition:none!important;animation:none!important}}\n@media (forced-colors:active){#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-card,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-masthead,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-close,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-quick-nav,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-hero{display:none!important}#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-card,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-masthead,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-close{border:1px solid #aaa;border-radius:0;box-shadow:none;break-inside:avoid}#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-title-wrap,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-card-head,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-close-quote,#recipe-sr-latn-hr-istrian-pasta-with-wild-truffles .tsh-close-copy{color:#000!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-istrian-pasta-with-wild-truffles\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-describedby=\"recipe-summary-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Brza testenina \u00b7 tartuf se ne kuva dugo<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-istrian-pasta-with-wild-truffles\"><span class=\"tsh-title-main\"><b>Istarska testenina sa divljim tartufima<\/b> u toploj emulziji od putera,<\/span><span class=\"tsh-title-accent\">pavlake, odle\u017ealog sira i skrobne vode od kuvanja<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-istrian-pasta-with-wild-truffles\">Sve\u017ea istarska testenina obla\u017ee se svilenkastim sosom od putera, malo pavlake, odle\u017ealog sira i skrobne vode, dok se crni tartuf dodaje tek pri kraju. Umerena toplota \u010duva aromu i spre\u010dava da se sos odvoji.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Kuvanje i emulgovanje<\/li><li>Srednje zahtevno<\/li><\/ul>\n<\/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\/Istrian-Pasta-with-Wild-Truffles-2.webp\" alt=\"\u0160iroka kerami\u010dka \u010dinija kremaste istarske testenine prekrivene tankim listi\u0107ima crnog tartufa, uz ceo tartuf i escajg na svetloj podlozi\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Listi\u0107i crnog tartufa raspore\u0111eni su preko \u0161iroke testenine oblo\u017eene sjajnim, svetlim sosom.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--5\" 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>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 690 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-istrian-pasta-with-wild-truffles\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-istrian-pasta-with-wild-truffles\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-istrian-pasta-with-wild-truffles\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-istrian-pasta-with-wild-truffles\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-istrian-pasta-with-wild-truffles\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-istrian-pasta-with-wild-truffles\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-istrian-pasta-with-wild-truffles\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"pregled-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Poreklo, ukus i logika recepta<\/p><h3 id=\"pregled-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">Za\u0161to tartuf tra\u017ei blag sos i kratku toplotu<\/h3><p class=\"tsh-head-copy\">Ovo jelo uspeva kada testenina, masno\u0107a i skrob naprave tanku emulziju koja nosi aromu, umesto te\u0161kog sosa koji je prekriva.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Istarska testenina sa tartufima najbolje pokazuje koliko malo sastojaka mo\u017ee da tra\u017ei preciznu kontrolu. Sve\u017ea fu\u017ei, pljukanci ili druga kratka jajna testenina imaju dovoljno hrapavu povr\u0161inu da zadr\u017ee tanak sos, ali ne smeju da budu prekuvani. Tartuf je aromati\u010dan i skup, pa se njegova uloga ne poja\u010dava velikom koli\u010dinom za\u010dina. Beli luk, sna\u017ene suve biljke i obilje bibera lako preuzimaju jelo; ovde ostaju samo puter, malo pavlake, odle\u017eali sir i skrobna voda.<\/p><p>Crni tartuf podnosi blagu toplotu bolje od belog, ali duga termi\u010dka obrada ipak odnosi najfinije arome. Manji deo se sitno narenda u toplu masnu osnovu neposredno pre spajanja sa testeninom. Ostatak se tanko se\u010de preko gotovog tanjira. Tako sos dobija dubinu, dok sve\u017ee listi\u0107e prati jasniji, zemljasti miris. Tartuf se \u010disti \u010detkicom i blago vla\u017enom krpom; ne potapa se u vodu, jer porozna povr\u0161ina zadr\u017eava vlagu i gubi aromu.<\/p><p>Pavlaka je ovde mala tehni\u010dka pomo\u0107, ne glavni ukus. Njena koli\u010dina samo zaokru\u017euje puter i stabilizuje emulziju. Ve\u0107i deo teksture dolazi iz vode u kojoj se kuvala testenina. Skrob iz te vode povezuje mast i te\u010dnost, pa sos ostaje sjajan i prijanja uz svaki komad. Voda se dodaje u malim porcijama, uz stalno protresanje ili me\u0161anje. Ako se sipa odjednom, sos postaje redak; ako je nema dovoljno, sir se ste\u017ee i pravi zrnaste grudvice.<\/p><p>Odle\u017eali tvrdi sir dodaje slanost i umami, ali se sklanja sa direktne vatre pre nego \u0161to se ume\u0161a. Visoka temperatura ste\u017ee proteine i odvaja masno\u0107u. Zato se testenina prenosi u tiganj minut pre pune gotovosti, zavr\u0161ava u sosu, a sir dolazi kada je vatra uga\u0161ena. Ovaj redosled daje glatku povr\u0161inu bez te\u0161kog sloja. So se procenjuje tek nakon sira, jer i sir i voda od kuvanja ve\u0107 doprinose slanosti.<\/p><\/div><div class=\"tsh-prose\"><p>Sve\u017ea testenina ima vrlo kratak prozor izme\u0111u sirove sredine i prekuvane meko\u0107e. Vreme na pakovanju je samo po\u010detna ta\u010dka. Komad treba probati posle dva minuta; sredina ostaje elasti\u010dna, ali nema bra\u0161nastu liniju. Testenina \u0107e nastaviti da omek\u0161ava u tiganju, pa se vadi ne\u0161to ranije. \u0160irok tiganj je va\u017ean: omogu\u0107ava da se komadi pomeraju u jednom sloju i da emulzija ravnomerno oblo\u017ei povr\u0161inu.<\/p><p>Jelo se servira odmah u zagrejanim tanjirima. Tartuf, puter i sir brzo menjaju aromu i teksturu dok se hlade. Dodatno ulje od tartufa nije potrebno kada se koristi stvaran sve\u017e tartuf; \u010desto sadr\u017ei sna\u017enu aromu koja nadja\u010da prirodni profil. Ako sve\u017e tartuf nije dostupan, mala koli\u010dina kvalitetne tartufate mo\u017ee da poslu\u017ei kao druga\u010dija verzija, ali ne treba je predstavljati kao isti rezultat. Ova receptura ostaje usmerena na sve\u017e crni tartuf i jednostavnu, stabilnu emulziju.<\/p><p>Sve\u017e tartuf se bira \u010dvrst, te\u017eak za svoju veli\u010dinu i sna\u017enog, \u010distog mirisa. Mekane ta\u010dke, isu\u0161ena povr\u0161ina ili miris nalik amonijaku ukazuju na lo\u0161e stanje. Do upotrebe se \u010duva kratko, u zatvorenoj posudi sa upijaju\u0107im papirom koji se menja svakog dana. Pirina\u010d nije dobar medijum za du\u017ee \u010duvanje jer izvla\u010di vlagu. Po\u0161to se aroma brzo gubi, tartuf se kupuje blizu dana pripreme i \u010disti \u010detkicom neposredno pre rendanja, bez dugog potapanja u vodu.<\/p><p>Tanjir se ne ukra\u0161ava dodatnim tartufom koji nije uklju\u010den u koli\u010dinu recepta; svaki gram se ra\u010duna u sos ili zavr\u0161ne listi\u0107e.<\/p><div class=\"tsh-callout\" role=\"note\">Sir se ume\u0161ava van direktne vatre. Tiganj ostaje dovoljno topao da se sir rastopi, ali ne toliko vreo da proteini naprave zrnaste grudvice.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Tartuf u dva trenutka<\/h4><\/div><p>Mali deo ulazi u topao sos, a ve\u0107ina ostaje sve\u017ea i tanko ise\u010dena preko tanjira.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Skrobna voda u porcijama<\/h4><\/div><p>Po 30\u201340 ml omogu\u0107ava kontrolu gustine i spre\u010dava da sos odjednom postane vodenast.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Testenina zavr\u0161ava u tiganju<\/h4><\/div><p>Vadi se minut ranije i dovr\u0161ava u emulziji, gde upija ukus bez prekuvavanja.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"sastojci-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">Sastojci za \u010detiri topla tanjira<\/h3><p class=\"tsh-head-copy\">Tartuf se meri posle \u010di\u0161\u0107enja, a voda od kuvanja se \u010duva pre ce\u0111enja jer je klju\u010dna za vezivanje sosa.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-istrian-pasta-with-wild-truffles\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-istrian-pasta-with-wild-truffles\">Za testeninu i sos<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>sve\u017ee istarske jajne testenine, poput fu\u017ea ili pljukanaca<small>\u010cuvati rashla\u0111enu do kuvanja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">80 g<\/span><span>neslanog putera<small>Podeliti na 50 g za sos i 30 g za zavr\u0161etak.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 ml<\/span><span>slatke pavlake za kuvanje<small>Sa najmanje 20% mle\u010dne masti.<\/small><\/span><\/li><li><span class=\"tsh-amount\">60 g<\/span><span>fino rendanog odle\u017ealog tvrdog sira<small>Grana Padano, Parmigiano Reggiano ili sli\u010dan sir.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">1\/2 ka\u0161i\u010dice<\/span><span>fino mlevenog crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>fine soli za vodu<small>Kona\u010dno dosoljavanje sosa zavisi od sira.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-istrian-pasta-with-wild-truffles\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-istrian-pasta-with-wild-truffles\">Za tartuf i zavr\u0161etak<\/h4><ul><li><span class=\"tsh-amount\">40 g<\/span><span>sve\u017eeg crnog tartufa, o\u010di\u0161\u0107enog<small>10 g sitno narendati, ostatak tanko ise\u0107i.<\/small><\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>skrobne vode od kuvanja testenine<small>Sa\u010duvati pre ce\u0111enja.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei gluten, jaja i mleko. Sve\u017ea testenina i odle\u017eali sir mogu imati dodatne tragove alergena navedene na deklaraciji.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potrebni su velika \u0161erpa, \u0161irok tiganj od najmanje 28 cm, fina rende, seka\u010d za tartufe ili veoma o\u0161tar no\u017e, hvataljka i zagrejani tanjiri.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Nabavka.<\/strong> Sve\u017e tartuf treba da bude \u010dvrst, suv na povr\u0161ini i sna\u017eno aromati\u010dan, bez mekih vla\u017enih ta\u010daka. \u010cuva se kratko i koristi \u0161to pre.<\/aside><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"priprema-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">Kratko kuvanje, vezivanje sosa i zavr\u0161etak tartufom<\/h3><p class=\"tsh-head-copy\">Sve se odvija brzo, pa tartuf mora biti o\u010di\u0161\u0107en i podeljen, sir narendan, a tanjiri zagrejani pre nego \u0161to testenina u\u0111e u vodu.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-istrian-pasta-with-wild-truffles\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-istrian-pasta-with-wild-truffles\">Sos i testenina<\/h4><span class=\"tsh-stage-time\">oko 12 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Pripremiti tartuf i sir<\/h4><p>Tartuf o\u010distiti mekanom \u010detkicom i jedva vla\u017enom krpom. Deset grama sitno narendati, ostatak ise\u0107i na vrlo tanke listi\u0107e. Sir fino narendati i ostaviti na sobnoj temperaturi.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Zagrejati blagu masnu osnovu<\/h4><p>U \u0161irokom tiganju na niskoj temperaturi otopiti 50 g putera sa maslinovim uljem. Dodati pavlaku i biber, pa zagrevati 2\u20133 minuta bez jakog klju\u010danja.<\/p><span class=\"tsh-cue\">Sos je topao i gladak, sa sitnim mehuri\u0107ima uz ivicu, ne sna\u017eno proklju\u010dao.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Skuvati testeninu kratko<\/h4><p>U velikoj \u0161erpi zagrejati najmanje 3 litra vode, dodati so i sve\u017eu testeninu. Kuvati prema debljini, obi\u010dno 2\u20134 minuta, i izvaditi je oko minut pre pune meko\u0107e. Sa\u010duvati 200 ml vode.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-istrian-pasta-with-wild-truffles\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-istrian-pasta-with-wild-truffles\">Emulzija i serviranje<\/h4><span class=\"tsh-stage-time\">oko 5 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Dovr\u0161iti testeninu u sosu<\/h4><p>Testeninu preneti direktno u tiganj, dodati 60 ml skrobne vode i protresati na srednje niskoj temperaturi 60\u201390 sekundi. Po potrebi dodavati jo\u0161 vode u porcijama od 30 ml.<\/p><span class=\"tsh-cue\">Sos tanko obla\u017ee testeninu i ostavlja sjajan trag na dnu tiganja.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ume\u0161ati narendani tartuf i puter<\/h4><p>Skloniti tiganj sa vatre. Dodati narendani tartuf i preostalih 30 g hladnog putera, pa me\u0161ati dok se puter potpuno ne pove\u017ee sa sosom.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Dodati sir bez pregrevanja<\/h4><p>Sa\u010dekati 20 sekundi, zatim dodati rendani sir u dve porcije uz stalno me\u0161anje. Ako se sos stegne, dodati 1\u20132 ka\u0161ike skrobne vode. Probati i dosoliti samo ako je potrebno.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Servirati sa sve\u017eim listi\u0107ima<\/h4><p>Testeninu odmah rasporediti u \u010detiri zagrejana tanjira. Preko svake porcije rasporediti tanke listi\u0107e preostalog tartufa i poslu\u017eiti bez \u010dekanja.<\/p><span class=\"tsh-cue\">Sos je svilenkast, bez masnih lokvica, a sve\u017e tartuf ostaje jasno mirisan.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"kontrola-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi znaci i korekcije<\/p><h3 id=\"kontrola-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">Toplota, skrob i trenutak dodavanja tartufa<\/h3><p class=\"tsh-head-copy\">Najskuplji sastojak ne mo\u017ee da popravi odvojen sos; emulzija se prvo stabilizuje, a tartuf ulazi tek kada je tehnika pod kontrolom.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><h4>Voda za testeninu<\/h4><strong>8 g soli \/ 3 l<\/strong><p>Dovoljno za ukus, uz naknadnu proveru zbog slanog sira.<\/p><\/section><section class=\"tsh-control\"><h4>Temperatura sosa<\/h4><strong>bez jakog klju\u010danja<\/strong><p>Pavlaka i puter ostaju spojeni, a tartuf ne gubi aromu dugim kuvanjem.<\/p><\/section><section class=\"tsh-control\"><h4>Zavr\u0161na tekstura<\/h4><strong>tanak sjajan sloj<\/strong><p>Sos prijanja uz testeninu; na dnu nema ni suve mase ni vodene bare.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i 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\">Sos je mastan i odvojen<\/td><td data-label=\"Najverovatniji uzrok\">Tiganj je bio previ\u0161e vreo ili je dodato premalo skrobne vode.<\/td><td data-label=\"Korekcija\">Skloniti sa vatre i energi\u010dno ume\u0161ati 1\u20132 ka\u0161ike tople skrobne vode.<\/td><\/tr><tr><td data-label=\"Problem\">Sir se zgrudvao<\/td><td data-label=\"Najverovatniji uzrok\">Dodat je na direktnoj vatri ili u premalo te\u010dnosti.<\/td><td data-label=\"Korekcija\">Dodati malo tople vode i me\u0161ati van vatre; slede\u0107i put sir dodavati postepeno.<\/td><\/tr><tr><td data-label=\"Problem\">Aroma tartufa je slaba<\/td><td data-label=\"Najverovatniji uzrok\">Tartuf je dugo kuvan, star ili poslu\u017een na hladnom tanjiru.<\/td><td data-label=\"Korekcija\">Ve\u0107i deo tartufa ostaviti za zavr\u0161ne listi\u0107e i servirati odmah na zagrejanom posu\u0111u.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"prakticno-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">Serviranje, zamene i kratko \u010duvanje<\/h3><p class=\"tsh-head-copy\">Ova testenina nije dobar kandidat za dugo stajanje ili vi\u0161estruko podgrevanje, jer se sos zgu\u0161njava, a tartuf gubi najfinije arome.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Koristiti zagrejane plitke tanjire i manje porcije. Dodatni sir ponuditi odvojeno, jer mo\u017ee da preuzme aromu tartufa.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Ostatke brzo ohladiti i \u010duvati najvi\u0161e 24 sata u fri\u017eideru. Sve\u017ee listi\u0107e tartufa \u010duvati odvojeno, u zatvorenoj posudi.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Testeninu zagrevati na niskoj temperaturi sa 2\u20133 ka\u0161ike vode po porciji, samo do najmanje 74 \u00b0C. Tek posle zagrevanja dodati sve\u017e tartuf.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Razumna zamena<\/h4><p>Kada nema sve\u017eeg tartufa, mo\u017ee se koristiti 60\u201380 g kvalitetne tartufate i izostaviti deo sira. Ulje sa aromom tartufa ne daje istu slo\u017eenost.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"faq-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dni odgovori<\/p><h3 id=\"faq-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\u010cesta pitanja o testenini sa tartufima<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-pasta-with-wild-truffles\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Da li tartuf treba olju\u0161titi?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ne. Povr\u0161ina se pa\u017eljivo o\u010disti \u010detkicom; spolja\u0161nji sloj nosi aromu i jestiv je.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-pasta-with-wild-truffles\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Mo\u017ee li da se koristi suva testenina?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee. Potrebno je oko 360 g suve kratke testenine i du\u017ee kuvanje, uz istu zavr\u0161nu tehniku u tiganju.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-pasta-with-wild-truffles\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Za\u0161to se \u010duva toliko vode od kuvanja?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Koli\u010dina koja \u0107e stvarno biti potrebna zavisi od bra\u0161na, povr\u0161ine testenine i ja\u010dine vatre. Vi\u0161ak daje sigurnost bez dodavanja obi\u010dne vode.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-istrian-pasta-with-wild-truffles\" aria-labelledby=\"ishrana-title-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n<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-istrian-pasta-with-wild-truffles\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena uklju\u010duje svu testeninu, puter, pavlaku, sir i tartuf; stvarna koli\u010dina natrijuma zavisi od vode za kuvanje i odle\u017ealog sira.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 690 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 81 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 22 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 650 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/4 recepta, oko 280 g. <strong>Klju\u010dni alergeni:<\/strong> gluten, jaja i mleko. Vrednosti su pribli\u017ena procena prema standardnim referentnim podacima; razlikuju se prema proizvo\u0111a\u010du, oce\u0111ivanju, apsorpciji i veli\u010dini porcije.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Testenina ostaje elasti\u010dna, sos tanak i sjajan, a tartuf se ose\u0107a pre nego \u0161to tanjir stigne do stola.<\/p><p class=\"tsh-close-copy\">Rezultat ne zavisi od velike koli\u010dine pavlake ni aromatizovanog ulja. Najva\u017eniji su skrobna voda, blaga temperatura, sir dodat van vatre i sve\u017e tartuf podeljen izme\u0111u sosa i zavr\u0161nih listi\u0107a.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-istrian-pasta-with-wild-truffles\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Istarska testenina sa divljim tartufima u toploj emulziji od putera, pavlake, odle\u017ealog sira i skrobne vode od kuvanja\",\n  \"description\": \"Sve\u017ea istarska testenina obla\u017ee se svilenkastim sosom od putera, malo pavlake, odle\u017ealog sira i skrobne vode, dok se crni tartuf dodaje tek pri kraju. 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