{"id":4764,"date":"2026-07-28T16:28:42","date_gmt":"2026-07-28T16:28:42","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/surlice-sa-jagnjecim-zgvacetom\/"},"modified":"2026-07-28T16:28:42","modified_gmt":"2026-07-28T16:28:42","slug":"surlice-sa-jagnjecim-zgvacetom","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/surlice-sa-jagnjecim-zgvacetom\/","title":{"rendered":"\u0160urlice sa jagnje\u0107im 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(prefers-reduced-motion:reduce){#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu *,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu *::before,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media (forced-colors:active){#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-masthead,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-quick-nav,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-hero{display:none!important}#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-masthead,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-title-wrap,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-card-head,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-title-accent,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-kicker,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-quote,#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu .tsh-close-copy{color:#000!important}#recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-describedby=\"recipe-summary-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Kr\u010dka testenina \u00b7 Sporo dinstana jagnjetina<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><span class=\"tsh-title-main\"><b>\u0160urlice sa jagnje\u0107im \u017egvacetom<\/b><\/span><span class=\"tsh-title-accent\">, ru\u010dno valjanom testeninom i gustim vinskim umakom<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Ru\u010dno oblikovane \u0161urlice hvataju gust jagnje\u0107i \u017egvacet u svaku \u0161upljinu. Meso se polako dinsta sa lukom, vinom i paradajzom dok ne omek\u0161a, a sve\u017ea testenina se kuva neposredno pre spajanja sa umakom.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Ru\u010dno oblikovanje i sporo dinstanje<\/li><li>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\/Surlice-with-Lamb-Zgvacet-\u2014-Hand-Rolled-Krk-Island-Pasta-with-Lamb-Ragu-3.webp\" alt=\"\u0160iroki kadar \u0161urlica u jagnje\u0107em \u017egvacetu sa rendanim sirom, vilju\u0161kom, komadom hleba i lanenom salvetom na tamnom drvenom stolu\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Gust umak se zadr\u017eava na neravnoj povr\u0161ini \u0161urlica, dok se krupni komadi jagnjetine lako razdvajaju.<\/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>1 sat 15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>1 sat 35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor testa<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>3 sata 35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 790 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"pregled-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p><h3 id=\"pregled-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\u0160ta odre\u0111uje dobar rezultat<\/h3><p class=\"tsh-head-copy\">Uvod obja\u0161njava izbor sastojaka, redosled rada i klju\u010dne promene teksture koje vode do pouzdanog rezultata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>\u0160urlice su kratke, uske cev\u010dice od \u010dvrstog testa koje se vezuju za ostrvo Krk i okolno primorje. Svaki komad se valja oko tanke igle ili drvenog \u0161tapi\u0107a, pa dobija uzdu\u017enu \u0161upljinu i blago neravnu spolja\u0161nju povr\u0161inu. Upravo ta forma nosi jelo: gusti \u017egvacet ulazi u otvor, dok se sitni delovi luka i mesa zadr\u017eavaju na spolja\u0161njoj strani. Rezultat nije samo testenina sa sosom, ve\u0107 spoj dve komponente koje su napravljene da se jedu zajedno.<\/p><p>\u017dgvacet se gradi postepeno. Jagnjetina se prvo dobro prosu\u0161i i zape\u010de u manjim turama, jer prepun lonac pu\u0161ta paru i meso ostaje sivo. Luk zatim omek\u0161ava u masno\u0107i i sokovima sa dna, a vino otapa zape\u010dene naslage koje nose dubinu ukusa. Paradajz ne treba da preuzme jelo; njegova uloga je da pove\u017ee umak, doda kiselost i pomogne da se masno\u0107a ravnomerno rasporedi.<\/p><p>Poslednji minut u \u0161irokom tiganju ili loncu va\u017eniji je od obilnog posipanja sirom. Testenina se ubacuje u \u017egvacet sa malom koli\u010dinom vode od kuvanja i lagano okre\u0107e dok povr\u0161ina ne postane sjajna. Tvrdi ov\u010dji sir mo\u017ee da se doda \u0161tedljivo, ali osnovni ukus ostaju jagnjetina, luk, vino i blaga aroma lovora.<\/p><p>\u017dgvacet dobija puno\u0107u iz \u017eelatina i redukcije, ne iz bra\u0161na. Kada se ple\u0107ka polako kuva, vezivno tkivo otapa se u te\u010dnosti i prirodno zgu\u0161njava umak. Zavr\u0161no otklopljeno kuvanje uklanja vi\u0161ak vode, ali se prekida pre nego \u0161to se masno\u0107a odvoji u sjajne lokvice. Skrobna voda od \u0161urlica zatim povezuje paradajz, maslinovo ulje i sokove od mesa u tanak sloj koji prianja uz testeninu. Takva zavr\u0161nica ostaje so\u010dna na tanjiru, a ne pretvara se u gustu pastu koja zatvara \u0161upljine ru\u010dno oblikovanih cev\u010dica.<\/p><\/div><div class=\"tsh-prose\"><p>Testo je namerno tvr\u0111e od testa za rezance. Previ\u0161e vode ubrzava me\u0161enje, ali \u0161urlice postaju meke, lepe se za iglu i gube oblik u klju\u010daloj vodi. Jaje i \u017eumance daju boju i elasti\u010dnost, dok kratki odmor opu\u0161ta gluten dovoljno da se male porcije mogu valjati bez pucanja. Komadi se su\u0161e samo povr\u0161inski; potpuno su\u0161enje nije potrebno kada se kuvaju istog dana.<\/p><p>Komadi ple\u0107ke i vrata pogodni su za ovo kuvanje zbog vezivnog tkiva koje se tokom laganog kr\u010dkanja pretvara u \u017eelatin. Meso je spremno kada se mo\u017ee razdvojiti ka\u0161ikom, ali jo\u0161 zadr\u017eava oblik. U tom trenutku poklopac se skida i umak kratko redukuje. \u0160urlice se kuvaju u obilju posoljene vode, a deo skrobne vode \u010duva se za zavr\u0161no povezivanje.<\/p><p>Odnos bra\u0161na i te\u010dnosti nije apsolutan, jer razli\u010dita bra\u0161na upijaju razli\u010ditu koli\u010dinu vode. Zato se poslednjih 30 ml dodaje postepeno, tek kada se vidi da mrvice vi\u0161e ne mogu da se spoje u \u010dvrstu masu. Dobro ume\u0161eno testo ima glatku povr\u0161inu i pru\u017ea otpor pod dlanom, ali ne puca po ivicama. Igla se jedva pobra\u0161ni; previ\u0161e bra\u0161na klizi izme\u0111u testa i drveta, pa se cev\u010dica ne zatvara pravilno. Jednaka debljina komada va\u017ena je i za vreme kuvanja, jer tanke \u0161urlice omek\u0161aju pre nego \u0161to deblje izgube sirovu sredinu.<\/p><div class=\"tsh-callout\" role=\"note\">Za ujedna\u010dene \u0161urlice testo se deli na trake iste debljine, a svaka cev\u010dica valja se samo jednim kratkim pokretom preko igle. Vi\u0161estruko pritiskanje zatvara \u0161upljinu.<\/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>Tvrdo, odmoreno testo<\/h4><\/div><p>Povr\u0161ina je glatka, ali testo ne ostaje zalepljeno za prst niti za iglu.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Meso zape\u010deno u turama<\/h4><\/div><p>Svaki komad dobija tamnu koricu pre nego \u0161to se u lonac doda luk.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Blago kr\u010dkanje<\/h4><\/div><p>Umak samo povremeno pu\u0161ta mehuri\u0107e; jako klju\u010danje su\u0161i jagnjetinu.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">04<\/span><h4>Spajanje u umaku<\/h4><\/div><p>\u0160urlice zavr\u0161avaju kuvanje u \u017egvacetu sa malo skrobne vode, bez ispiranja.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"sastojci-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><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-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Sastojci za 6 porcija<\/h3><p class=\"tsh-head-copy\">Koli\u010dine su uskla\u0111ene sa navedenim prinosom, a napomene opisuju pripremno stanje koje uti\u010de na teksturu i bezbednost.<\/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-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Za doma\u0107e \u0161urlice<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>o\u0161trog p\u0161eni\u010dnog bra\u0161na<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>jaje<small>Veli\u010dina M.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>\u017eumance<\/span><\/li><li><span class=\"tsh-amount\">230 ml<\/span><span>mlake vode<small>Dodavati postepeno; mo\u017eda ne\u0107e biti potrebna cela koli\u010dina.<\/small><\/span><\/li><li><span class=\"tsh-amount\">10 g<\/span><span>fine soli<\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>maslinovog ulja<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Za jagnje\u0107i \u017egvacet<\/h4><ul><li><span class=\"tsh-amount\">900 g<\/span><span>jagnje\u0107e ple\u0107ke bez kosti, u kockama od 4 cm<\/span><\/li><li><span class=\"tsh-amount\">45 ml<\/span><span>maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">350 g<\/span><span>crnog luka, sitno se\u010denog<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>\u0161argarepe, sitno se\u010dene<\/span><\/li><li><span class=\"tsh-amount\">4 \u010dena<\/span><span>belog luka, sitno se\u010dena<\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>suvog crnog vina<\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>pasiranog paradajza<\/span><\/li><li><span class=\"tsh-amount\">350 ml<\/span><span>vode ili blagog jagnje\u0107eg bujona<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>lista lovora<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>su\u0161enog ma\u017eurana<\/span><\/li><li><span class=\"tsh-amount\">12 g<\/span><span>fine soli<small>Koli\u010dinu prilagoditi slano\u0107i bujona.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1\/2 ka\u0161i\u010dice<\/span><span>sve\u017ee mlevenog crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>tvrdog ov\u010djeg sira, fino rendanog<small>Opciono za serviranje.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>lista per\u0161una, sitno se\u010denog<\/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, ako se koristi zavr\u0161ni sir, mleko. Vino se termi\u010dki obra\u0111uje, ali osobe koje ga izbegavaju mogu da koriste istu koli\u010dinu neslanog bujona i 1 ka\u0161iku vinskog sir\u0107eta.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potreban je te\u017eak lonac sa poklopcem, duga tanka igla za \u0161urlice ili gladak drveni \u0161tapi\u0107 pre\u010dnika 3\u20134 mm, velika \u0161erpa za testeninu i vaga.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"priprema-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><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-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Priprema korak po korak<\/h3><p class=\"tsh-head-copy\">Faze prate stvarne promene posude, temperature, komponente ili perioda odmora, bez ve\u0161ta\u010dkog deljenja postupka.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Testo i oblikovanje \u0161urlica<\/h4><span class=\"tsh-stage-time\">oko 1 sat 45 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Umesiti \u010dvrsto testo<\/h4><p>Bra\u0161no i so sjediniti, dodati jaje, \u017eumance, ulje i oko 200 ml vode. Mesiti 8\u201310 minuta, dodaju\u0107i ostatak vode samo koliko je potrebno da testo postane glatko i \u010dvrsto.<\/p><span class=\"tsh-cue\">Testo se vra\u0107a kada se pritisne prstom i ne lepi se za dlan.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Odmoriti testo<\/h4><p>Oblikovati disk, umotati i ostaviti 45 minuta na sobnoj temperaturi. Odmor opu\u0161ta gluten i omogu\u0107ava valjanje bez pucanja.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Oblikovati kratke cev\u010dice<\/h4><p>Testo podeliti na \u010detiri dela. Svaki deo razvaljati u u\u017ee debljine prsta, ise\u0107i komade od 1,5 cm i svaki jednom povu\u0107i oko pobra\u0161njene igle. \u0160urlicu skinuti i rasporediti na pobra\u0161njenoj tacni.<\/p><span class=\"tsh-cue\">Otvor kroz sredinu ostaje vidljiv, a du\u017eina je pribli\u017eno 5\u20136 cm.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Sporo kuvanje \u017egvaceta<\/h4><span class=\"tsh-stage-time\">oko 1 sat 25 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Zape\u0107i jagnjetinu<\/h4><p>Meso prosu\u0161iti, posoliti polovinom soli i zape\u0107i u dve ili tri ture na 30 ml ulja, po 3\u20134 minuta sa svake strane. Prebaciti ga na tanjir.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Omek\u0161ati luk i \u0161argarepu<\/h4><p>Smanjiti vatru, dodati preostalo ulje, luk i \u0161argarepu. Dinstati 10\u201312 minuta uz struganje dna, dok luk ne postane mekan i svetlo zlatan. Dodati beli luk i ma\u017euran na 30 sekundi.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Deglazirati vinom<\/h4><p>Sipati vino, poja\u010dati vatru i kuvati 3\u20134 minuta, dok se koli\u010dina ne smanji pribli\u017eno za polovinu. Ume\u0161ati paradajz, vodu, lovor i preostalu so.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Kr\u010dkati do meko\u0107e<\/h4><p>Vratiti meso, poklopiti i kuvati na sasvim tihoj vatri 55\u201365 minuta. Povremeno proveriti te\u010dnost i doliti malo vode samo ako dno ostaje suvo.<\/p><span class=\"tsh-cue\">Jagnjetina se odvaja ivicom ka\u0161ike, ali komadi jo\u0161 dr\u017ee oblik.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Redukovati umak<\/h4><p>Skinuti poklopac, ukloniti lovor i kuvati jo\u0161 8\u201312 minuta. Za\u010diniti biberom i polovinom per\u0161una. Umak treba da obla\u017ee ka\u0161iku, bez vodenastog ruba.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Kuvanje i spajanje<\/h4><span class=\"tsh-stage-time\">oko 10 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Skuvati \u0161urlice<\/h4><p>U velikoj \u0161erpi zakuvati najmanje 4 l vode i dobro je posoliti. Sve\u017ee \u0161urlice kuvati 5\u20137 minuta, dok ne budu skuvane kroz sredinu, ali jo\u0161 elasti\u010dne. Sa\u010duvati 250 ml vode od kuvanja.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Povezati testeninu i \u017egvacet<\/h4><p>\u0160urlice prebaciti direktno u \u017egvacet. Dodati 80\u2013120 ml vode od kuvanja i lagano me\u0161ati 1\u20132 minuta, dok umak ne oblo\u017ei svaku cev\u010dicu. Zavr\u0161iti preostalim per\u0161unom i po \u017eelji ov\u010djim sirom.<\/p><span class=\"tsh-cue\">Na dnu tanjira ne ostaje odvojena vodena te\u010dnost.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"kontrola-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive potvrde<\/p><h3 id=\"kontrola-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Kontrolne ta\u010dke i korekcije<\/h3><p class=\"tsh-head-copy\">Vreme je samo orijentir; temperatura, izgled, tekstura i na\u010din kretanja te\u010dnosti daju pouzdaniju potvrdu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Odmor testa<\/p><strong>45 min<\/strong><p>Bez odmora kratki komadi se skupljaju i pucaju oko igle.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kr\u010dkanje mesa<\/p><strong>55\u201365 min<\/strong><p>Vatra je dovoljno tiha da umak samo povremeno zatreperi.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">\u0160urlice<\/p><strong>5\u20137 min<\/strong><p>Sredina je kuvana, a cev\u010dica ostaje elasti\u010dna i otvorena.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i prakti\u010dne 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\">\u0160urlice se lepe za iglu<\/td><td data-label=\"Najverovatniji uzrok\">Testo je premeko ili je igla vla\u017ena.<\/td><td data-label=\"Korekcija\">Umesiti jo\u0161 malo bra\u0161na, pobra\u0161niti iglu vrlo tanko i valjati jednim pokretom.<\/td><\/tr><tr><td data-label=\"Problem\">Meso je tvrdo<\/td><td data-label=\"Najverovatniji uzrok\">Kr\u010dkalo je prekratko ili je te\u010dnost jako klju\u010dala.<\/td><td data-label=\"Korekcija\">Dodati malo vode, smanjiti vatru i nastaviti poklopljeno jo\u0161 15\u201320 minuta.<\/td><\/tr><tr><td data-label=\"Problem\">Umak je kiseo<\/td><td data-label=\"Najverovatniji uzrok\">Paradajz nije dovoljno kuvan ili vino nije redukovano.<\/td><td data-label=\"Korekcija\">Kuvati otklopljeno jo\u0161 10 minuta; po potrebi dodati 1 ka\u0161i\u010dicu \u0161e\u0107era.<\/td><\/tr><tr><td data-label=\"Problem\">Umak klizi sa testenine<\/td><td data-label=\"Najverovatniji uzrok\">\u0160urlice su isprane ili nisu zavr\u0161ile kuvanje u umaku.<\/td><td data-label=\"Korekcija\">Ne ispirati ih i povezati sa skrobnom vodom direktno u \u017egvacetu.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"prakticno-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavne pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Serviranje, \u010duvanje i priprema unapred<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne napomene prilago\u0111ene su stvarnoj strukturi jela, na\u010dinu hla\u0111enja i promenama koje nastaju tokom podgrevanja.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Jelo se slu\u017ei odmah u toplim dubokim tanjirima. Ov\u010dji sir se dodaje \u0161tedljivo kako ne bi prekrio ukus jagnjetine i vina.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>\u017dgvacet se \u010duva u fri\u017eideru do 3 dana. Sve\u017ee \u0161urlice je bolje dr\u017eati odvojeno i kuvati po potrebi, jer u umaku nastavljaju da upijaju te\u010dnost.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Priprema unapred<\/h4><p>\u017dgvacet mo\u017ee da se skuva dan ranije; nakon hla\u0111enja masno\u0107a se lako uklanja sa povr\u0161ine. Oblikovane \u0161urlice mogu da se zamrznu u jednom sloju i kuvaju bez odmrzavanja.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"faq-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Odgovori na konkretna pitanja<\/p><h3 id=\"faq-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">\u010cesta pitanja<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mo\u017ee li da se koristi kupljena testenina?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee da se koristi kratka \u0161uplja testenina, ali jelo gubi karakter \u0161urlica. Vreme kuvanja prilago\u0111ava se pakovanju, a zavr\u0161no spajanje sa umakom ostaje isto.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Koji deo jagnjetine je najpouzdaniji?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ple\u0107ka i vrat imaju dovoljno vezivnog tkiva za dugo kuvanje. But je posniji i lak\u0161e se isu\u0161i ako umak jako klju\u010da.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Da li vino mo\u017ee potpuno da se izostavi?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee. Zamenjuje se blagim bujonom i jednom ka\u0161ikom vinskog sir\u0107eta, koja se dodaje tek pred kraj radi potrebne kiselosti.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\" aria-labelledby=\"ishrana-title-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\"><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-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena je izra\u010dunata iz navedenih koli\u010dina i prinosa; stvarne vrednosti zavise od brendova, obrade, upijanja, ce\u0111enja i veli\u010dine porcije.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 790 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 86 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 690 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1 porcija, oko 520 g. <strong>Alergeni:<\/strong> Recept sadr\u017ei gluten, jaja i, ako se koristi zavr\u0161ni sir, mleko. Vino se termi\u010dki obra\u0111uje, ali osobe koje ga izbegavaju mogu da koriste istu koli\u010dinu neslanog bujona i 1 ka\u0161iku vinskog sir\u0107eta. Vrednosti su pribli\u017ena procena zasnovana na standardnim referentnim podacima.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">\u0160uplje, elasti\u010dne \u0161urlice i jagnjetina koja se odvaja ka\u0161ikom susre\u0107u se u gustom umaku bez suvi\u0161ne te\u010dnosti.<\/p><p class=\"tsh-close-copy\">Jelo tra\u017ei vreme za ru\u010dno oblikovanje i tiho kuvanje, ali svaka faza ima jasan cilj: \u010dvrsta testenina, meko meso i sos dovoljno gust da ih trajno pove\u017ee.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-surlice-with-lamb-zgvacet-hand-rolled-krk-island-pasta-with-lamb-ragu\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"\u0160urlice sa jagnje\u0107im \u017egvacetom, ru\u010dno valjanom testeninom i gustim vinskim umakom\",\"description\":\"Ru\u010dno oblikovane \u0161urlice hvataju gust jagnje\u0107i \u017egvacet u svaku \u0161upljinu. 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