{"id":5548,"date":"2026-08-04T09:52:54","date_gmt":"2026-08-04T09:52:54","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/sardele-sta-karvuna\/"},"modified":"2026-08-04T09:52:54","modified_gmt":"2026-08-04T09:52:54","slug":"sardele-sta-karvuna","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/sardele-sta-karvuna\/","title":{"rendered":"Sardele sta karvuna"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-gr-sardele-sta-karvuna{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Roboto,Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 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.tsh-faq{break-inside:avoid}#recipe-sr-latn-gr-sardele-sta-karvuna details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-gr-sardele-sta-karvuna\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-gr-sardele-sta-karvuna\" aria-describedby=\"recipe-summary-sr-latn-gr-sardele-sta-karvuna\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Cele sardele pe\u010dene kratko na jakoj vatri<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-gr-sardele-sta-karvuna\"><span class=\"tsh-title-main\"><b>Sardele sta karvuna<\/b> sa zape\u010denom ko\u017eicom,<\/span><span class=\"tsh-title-accent\">limunom, belim lukom i origanom posle ro\u0161tilja<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-gr-sardele-sta-karvuna\">Sve\u017ee cele sardele dobro se su\u0161e, tanko premazuju uljem i peku na jakom ro\u0161tilju dok ko\u017eica ne dobije plikove, a meso ne dostigne 63 \u00b0C. Preliv od limuna, belog luka i origana dodaje se tek posle pe\u010denja.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Riblje glavno jelo<\/li><li>Gr\u010dka kuhinja<\/li><li>Pe\u010denje na ro\u0161tilju<\/li><li>Srednje zahtevno<\/li><\/ul><\/div><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\/Sardeles-sta-Karvouna-Greek-Grilled-Sardines-1.webp\" alt=\"\u0160iroki poslu\u017eavnik sa celim sardelama sa \u017eara, kri\u0161kama limuna, za\u010dinskim biljem, maslinovim uljem, hlebom i plavom prugastom tkaninom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Ko\u017eica sardela je zape\u010dena, a riba se zavr\u0161ava limunom i za\u010dinskim biljem tek nakon ro\u0161tilja.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>10 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 400 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-gr-sardele-sta-karvuna\">Pregled<\/a><a href=\"#sastojci-sr-latn-gr-sardele-sta-karvuna\">Sastojci<\/a><a href=\"#priprema-sr-latn-gr-sardele-sta-karvuna\">Priprema<\/a><a href=\"#kontrolne-tacke-sr-latn-gr-sardele-sta-karvuna\">Kontrolne ta\u010dke<\/a><a href=\"#prakticni-saveti-sr-latn-gr-sardele-sta-karvuna\">Prakti\u010dni saveti<\/a><a href=\"#cesta-pitanja-sr-latn-gr-sardele-sta-karvuna\">\u010cesta pitanja<\/a><a href=\"#nutritivne-vrednosti-sr-latn-gr-sardele-sta-karvuna\">Nutritivne vrednosti<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"pregled-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, tekstura i tehnika<\/p><h3 id=\"pregled-sr-latn-gr-sardele-sta-karvuna-title\">Kako je recept postavljen<\/h3><p class=\"tsh-head-copy\">Logika sastojaka i kontrolne ta\u010dke koje odre\u0111uju izabranu verziju jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Sardeles sta karvuna doslovno su sardele sa \u017eara. Jelo se oslanja na veoma sve\u017eu ribu, jako zagrejanu re\u0161etku i kratko pe\u010denje. Sardela ima dovoljno sopstvene masno\u0107e da ostane so\u010dna, ali joj je ko\u017eica ne\u017ena i lako se lepi ako je povr\u0161ina mokra ili re\u0161etka hladna. Zato se riba temeljno su\u0161i i premazuje samo tankim slojem maslinovog ulja neposredno pre pe\u010denja.<\/p><p>Preliv se priprema u posebnoj posudi i nikada ne dolazi u dodir sa sirovom ribom. Limun, maslinovo ulje, beli luk, origano i per\u0161un dodaju se tek po\u0161to sardele napuste ro\u0161tilj. Kada bi se limun stavio ranije, kiselina bi po\u010dela da menja povr\u0161inu mesa, a vla\u017ena ko\u017eica bi se te\u017ee zapekla. Zavr\u0161ni preliv daje sve\u017einu i aromu bez ometanja brzog pe\u010denja.<\/p><\/div><div class=\"tsh-prose\"><p>Sardele se pola\u017eu preko potpuno zagrejane i \u010diste re\u0161etke. Prva strana dobija ne\u0161to du\u017ee vreme, tri do \u010detiri minuta, jer tada ko\u017eica mora da se stegne dovoljno za okretanje. Riba se okre\u0107e samo jednom. \u010cesto pomeranje lomi ko\u017eu i rasipa sitno meso. Gotovost se procenjuje po zape\u010denoj ko\u017eici, neprovidnom mesu i unutra\u0161njoj temperaturi od najmanje 63 \u00b0C u najdebljem primerku.<\/p><p>Posle pe\u010denja dovoljan je odmor od dva minuta. Zatim se preliv raspore\u0111uje po toploj ribi, kada se miris belog luka i origana odmah otvara, a limun ostaje svetao. Sardele se slu\u017ee cele, uz hleb, paradajz ili zelenu salatu. Ostatke treba odvojiti od kostiju ako je prakti\u010dno, brzo ohladiti i upotrebiti u roku od dva dana. Ponovno zagrevanje mora biti kratko, jer se mala riba brzo su\u0161i.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Riba mora biti veoma suva<\/h4><p>Suva ko\u017eica se lak\u0161e zape\u010de i manje lepi za re\u0161etku.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Jedno okretanje<\/h4><p>Prva strana mora da napravi \u010dvrstu ko\u017eicu pre nego \u0161to se riba pomeri.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Preliv tek posle ro\u0161tilja<\/h4><p>\u010cist limunov preliv ostaje bezbedan i ne omek\u0161ava ko\u017eicu pre pe\u010denja.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"sastojci-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-sr-latn-gr-sardele-sta-karvuna-title\">Sastojci za 4 porcije<\/h3><p class=\"tsh-head-copy\">Koli\u010dine, priprema namirnica i napomene koje uti\u010du na strukturu ili bezbednost.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupa-sastojaka-1-sr-latn-gr-sardele-sta-karvuna\"><h4 id=\"grupa-sastojaka-1-sr-latn-gr-sardele-sta-karvuna\">Za sardele<\/h4><ul><li><span class=\"tsh-amount\">900 g<\/span><span>celih sve\u017eih sardela, o\u010di\u0161\u0107enih od krlju\u0161ti i utrobe<small>Po \u017eelji zamoliti ribara da ih o\u010disti.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>sitne soli<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>sve\u017ee mlevenog crnog bibera<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupa-sastojaka-2-sr-latn-gr-sardele-sta-karvuna\"><h4 id=\"grupa-sastojaka-2-sr-latn-gr-sardele-sta-karvuna\">Za preliv od limuna i za\u010dinskog bilja<\/h4><ul><li><span class=\"tsh-amount\">30 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>sve\u017eeg limunovog soka<\/span><\/li><li><span class=\"tsh-amount\">3 \u010dena<\/span><span>belog luka, sitno narendana<\/span><\/li><li><span class=\"tsh-amount\">2 ka\u0161i\u010dice<\/span><span>suvog gr\u010dkog origana<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>per\u0161una ravnog lista, sitno seckanog<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>limun, ise\u010den na kri\u0161ke<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Sadr\u017ei ribu. Navedeni sastojci ne sadr\u017ee druge glavne alergene.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Ro\u0161tilj na \u0107umur ili gas, \u010detka za re\u0161etku, duga \u0161iroka lopatica za ribu, \u010dist poslu\u017eavnik i brzi termometar.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"priprema-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 jasnih koraka<\/p><h3 id=\"priprema-sr-latn-gr-sardele-sta-karvuna-title\">Na\u010din pripreme<\/h3><p class=\"tsh-head-copy\">Vreme, temperatura i znaci gotovosti ostaju uz radnju na koju se odnose.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-gr-sardele-sta-karvuna\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"faza-1-sr-latn-gr-sardele-sta-karvuna\">Priprema ribe i preliva<\/h4><span class=\"tsh-stage-time\">20 minuta<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-sr-latn-gr-sardele-sta-karvuna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Sardele dobro osu\u0161iti<\/h4><p>Proveriti da su sardele o\u010di\u0161\u0107ene od krlju\u0161ti i utrobe. Unutra\u0161njost obrisati, zatim ribu veoma dobro osu\u0161iti spolja i iznutra papirnim ubrusom. Dr\u017eati na hladnom dok se ro\u0161tilj zagreva.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-sr-latn-gr-sardele-sta-karvuna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Umutiti zavr\u0161ni preliv<\/h4><p>Umutiti 30 ml maslinovog ulja sa limunovim sokom, belim lukom, origanom i per\u0161unom. Preliv ostaviti odvojeno, tako da nikada ne dodirne sirovu ribu.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-gr-sardele-sta-karvuna\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"faza-2-sr-latn-gr-sardele-sta-karvuna\">Pe\u010denje i zavr\u0161nica<\/h4><span class=\"tsh-stage-time\">10 minuta<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-sr-latn-gr-sardele-sta-karvuna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Zagrejati i podmazati re\u0161etku<\/h4><p>Ro\u0161tilj na \u0107umur ili gas zagrejati jako, re\u0161etku o\u010distiti i tanko podmazati. Suve sardele neposredno pre pe\u010denja pome\u0161ati sa 15 ml ulja, solju i biberom.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-sr-latn-gr-sardele-sta-karvuna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Pe\u0107i bez stalnog okretanja<\/h4><p>Sardele polo\u017eiti popreko preko re\u0161etke i pe\u0107i 3\u20134 minuta na prvoj strani. Okrenuti samo jednom i pe\u0107i jo\u0161 2\u20133 minuta.<\/p><span class=\"tsh-cue\">Ko\u017eica je zape\u010dena i pro\u0161arana plikovima, meso neprovidno, a najdeblja riba dosti\u017ee 63 \u00b0C.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-sr-latn-gr-sardele-sta-karvuna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Preliti posle kratkog odmora<\/h4><p>Sardele ostaviti 2 minuta na \u010distom poslu\u017eavniku. Preko njih ka\u0161ikom rasporediti \u010dist preliv od limuna i za\u010dinskog bilja i poslu\u017eiti sa kri\u0161kama limuna.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"kontrolne-tacke-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"kontrolne-tacke-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive mete<\/p><h3 id=\"kontrolne-tacke-sr-latn-gr-sardele-sta-karvuna-title\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Izgled, tekstura i temperatura pouzdaniji su od samog sata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ja\u010dina ro\u0161tilja<\/p><strong>Jaka<\/strong><p>\u010cista i dobro zagrejana re\u0161etka smanjuje lepljenje.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Unutra\u0161nja temperatura<\/p><strong>63 \u00b0C<\/strong><p>Meriti u najdebljoj sardeli, bez dodirivanja kosti.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ukupno pe\u010denje<\/p><strong>5\u20137 minuta<\/strong><p>Srednje sardele dobijaju du\u017eu prvu stranu i samo jedno okretanje.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korisne korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Verovatan uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Ko\u017eica ostaje na re\u0161etki<\/td><td data-label=\"Verovatan uzrok\">Riba ili re\u0161etka su bile vla\u017ene i nedovoljno zagrejane.<\/td><td data-label=\"Korekcija\">Ribu potpuno osu\u0161iti, re\u0161etku o\u010distiti i dobro zagrejati pre podmazivanja.<\/td><\/tr><tr><td data-label=\"Problem\">Meso se raspada pri okretanju<\/td><td data-label=\"Verovatan uzrok\">Sardele su pomerene pre nego \u0161to se prva strana stegla.<\/td><td data-label=\"Korekcija\">Prvu stranu ostaviti 3\u20134 minuta i koristiti \u0161iroku lopaticu.<\/td><\/tr><tr><td data-label=\"Problem\">Beli luk je gorak<\/td><td data-label=\"Verovatan uzrok\">Preliv je dodat tokom pe\u010denja i beli luk je izgoreo.<\/td><td data-label=\"Korekcija\">Preliv dr\u017eati odvojeno i sipati isklju\u010divo preko gotove ribe.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"prakticni-saveti-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"prakticni-saveti-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavnog postupka<\/p><h3 id=\"prakticni-saveti-sr-latn-gr-sardele-sta-karvuna-title\">Serviranje, \u010duvanje i razumne zamene<\/h3><p class=\"tsh-head-copy\">Smernice ostaju vezane za konkretnu teksturu i na\u010din pripreme ovog jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Izneti na veliki poslu\u017eavnik sa hlebom, zelenom ili paradajz salatom. Preliv dodati neposredno pre izno\u0161enja na sto.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Po mogu\u0107nosti odvojiti meso od kostiju, pokriti i staviti u fri\u017eider u roku od 2 sata. Upotrebiti do 2 dana.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Kratko zagrejati poklopljeno u rerni na 160 \u00b0C ili poslu\u017eiti hladno u salati. Vi\u0161estruko zagrevanje brzo isu\u0161uje ribu.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"cesta-pitanja-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"cesta-pitanja-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"cesta-pitanja-sr-latn-gr-sardele-sta-karvuna-title\">\u010cesta pitanja o jelu Sardele sta karvuna<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-sardele-sta-karvuna\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Da li sardele moraju da se \u010diste?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Za ovu verziju koriste se sardele bez utrobe i krlju\u0161ti. Mogu ostati cele sa glavom i kostima, ali unutra\u0161njost mora biti \u010dista.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-sardele-sta-karvuna\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Mo\u017ee li grill tiganj umesto ro\u0161tilja?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee. Tiganj treba jako zagrejati, tanko premazati uljem i ribu pe\u0107i u jednoj ravnoj turi bez pretrpavanja.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutritivne-vrednosti-sr-latn-gr-sardele-sta-karvuna\" aria-labelledby=\"nutritivne-vrednosti-sr-latn-gr-sardele-sta-karvuna-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirne vrednosti po porciji<\/p><h3 id=\"nutritivne-vrednosti-sr-latn-gr-sardele-sta-karvuna-title\">Nutritivna procena<\/h3><p class=\"tsh-head-copy\">Izra\u010dunato iz cele liste sastojaka i podeljeno prema navedenom broju porcija.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 400 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 37 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 560 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Veli\u010dina porcije:<\/strong> Oko 3 cele sardele sa prelivom. Okvirna procena na osnovu standardnih referentnih vrednosti; brendovi, obrada, upijanje i podela porcija menjaju rezultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Jaka vatra, suva ko\u017eica i samo jedno okretanje \u010duvaju sardelu celu, so\u010dnu i blago zadimljenu.<\/p><p class=\"tsh-close-copy\">Limun, beli luk i origano dolaze tek posle pe\u010denja, kada mogu da osve\u017ee ribu bez omek\u0161avanja zape\u010dene povr\u0161ine.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-gr-sardele-sta-karvuna\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sardele sta karvuna sa zape\u010denom ko\u017eicom, limunom, belim lukom i origanom posle ro\u0161tilja\",\n  \"description\": \"Sve\u017ee cele sardele dobro se su\u0161e, tanko premazuju uljem i peku na jakom ro\u0161tilju dok ko\u017eica ne dobije plikove, a meso ne dostigne 63 \u00b0C. 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