{"id":31982,"date":"2025-11-21T11:45:16","date_gmt":"2025-11-21T09:45:16","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=31982"},"modified":"2025-11-21T11:45:17","modified_gmt":"2025-11-21T09:45:17","slug":"pecena-teletina-u-pecnici-s-krumpirima-najbolji-recept-za-savrseno-socno-meso","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=31982","title":{"rendered":"Pe\u010dena teletina u pe\u0107nici s krumpirima: Najbolji recept za savr\u0161eno so\u010dno meso"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Pe\u010dena teletina u pe\u0107nici s krumpirima: Najbolji recept za savr\u0161eno so\u010dno meso<\/h2>\n\n\n\n

Tra\u017eite savr\u0161en recept za pe\u010denu teletinu s krumpirima? Ovo je detaljan vodi\u010d za pripremu savr\u0161eno so\u010dne teletine u pe\u0107nici \u2013 s trikovima, vremenima pe\u010denja i tajnama za hrskave krumpire.<\/p>\n\n\n\n

Za\u0161to je pe\u010dena teletina u pe\u0107nici savr\u0161en nedjeljni ru\u010dak?<\/h3>\n\n\n\n

Pe\u010dena teletina s krumpirima jedan je od najomiljenijih tradicionalnih ru\u010dkova u hrvatskim domovima. So\u010dno meso, aromati\u010dni sokovi, mekan, ali hrskav krumpir, sve to \u010dini ovo jelo idealnim za obiteljska okupljanja i posebne prilike.<\/p>\n\n\n\n

Ako \u017eelite jednostavan, ali efektan recept koji uvijek uspije, nastavite \u010ditati.<\/p>\n\n\n\n

Sastojci za savr\u0161enu teletinu (4 osobe)<\/h3>\n\n\n\n
    \n
  • 1 do 1.5 kg teletine (lopatica, vrat ili ple\u0107ka, najbolje s kostima)<\/li>\n\n\n\n
  • 1 kg krumpira<\/li>\n\n\n\n
  • 1 veliki luk<\/li>\n\n\n\n
  • 2 mrkve (opcionalno)<\/li>\n\n\n\n
  • 5 \u010de\u0161njeva \u010de\u0161njaka<\/li>\n\n\n\n
  • Maslinovo ulje<\/li>\n\n\n\n
  • Sol i papar<\/li>\n\n\n\n
  • 1 \u017eli\u010dica slatke crvene paprike<\/li>\n\n\n\n
  • 1 gran\u010dica ru\u017emarina ili mediteranskog miksa za\u010dina<\/li>\n\n\n\n
  • 1 dcl bijelog vina<\/li>\n\n\n\n
  • 1 dcl vode ili temeljca<\/li>\n<\/ul>\n\n\n\n

    Kako ispe\u0107i teletinu u pe\u0107nici da bude meka i so\u010dna: postupak korak po korak<\/h3>\n\n\n\n
      \n
    1. Priprema mesa<\/li>\n<\/ol>\n\n\n\n

      Prvo dobro posolite i popaprite meso. Utrljajte maslinovo ulje, \u010de\u0161njak i crvenu papriku. Ostavite da odstoji 15 do 30 minuta kako bi se okusi povezali.<\/p>\n\n\n\n

      Ovaj korak je klju\u010dan za aromati\u010dnu, so\u010dnu teletinu.<\/p>\n\n\n\n

        \n
      1. Priprema povr\u0107a<\/li>\n<\/ol>\n\n\n\n

        Krumpire nare\u017eite na ve\u0107e komade, polovice ili \u010detvrtine, mrkvu na koluti\u0107e, a luk na \u010detvrtine ili polovice. Sve stavite u tepsiju, posolite i dodajte malo maslinovog ulja, \u010de\u0161njaka i ru\u017emarina.<\/p>\n\n\n\n

        Na povr\u0107e ili pokraj polo\u017eite mariniranu teletinu.<\/p>\n\n\n\n

          \n
        1. Pe\u010denje teletine<\/li>\n<\/ol>\n\n\n\n

          Pe\u0107nicu zagrijte na 180\u00b0C.<\/p>\n\n\n\n

          Tepsiju prekrijte aluminijskom folijom.<\/p>\n\n\n\n

          Pecite 1.5 do 2 sata dok meso ne omek\u0161a.<\/p>\n\n\n\n

          Maknite foliju, poja\u010dajte temperaturu na 200\u00b0C i pecite jo\u0161 30 minuta da se sve lijepo zape\u010de.<\/p>\n\n\n\n

          Povremeno zalijevajte meso sokovima iz tepsije za dodatnu so\u010dnost.<\/p>\n\n\n\n

          Savjeti za pe\u010denu teletinu koja se topi u ustima<\/h3>\n\n\n\n
            \n
          • Koristite meso s kostima<\/li>\n<\/ul>\n\n\n\n

            Teletina s kostima daje vi\u0161e okusa i ostaje mek\u0161a.<\/p>\n\n\n\n

              \n
            • Ne \u017eurite<\/li>\n<\/ul>\n\n\n\n

              Teletini treba vrijeme. Sporo i dugo pe\u010denje daje najbolji rezultat.<\/p>\n\n\n\n

                \n
              • Krumpire mo\u017eete dodati kasnije<\/li>\n<\/ul>\n\n\n\n

                Ako volite \u010dvr\u0161\u0107e i manje raskuhane krumpire, dodajte ih nakon 45\u201360 minuta pe\u010denja.<\/p>\n\n\n\n

                  \n
                • Ne \u0161tedite na ulju<\/li>\n<\/ul>\n\n\n\n

                  Maslinovo ulje poma\u017ee u hrskavosti i lijepoj korici.<\/p>\n\n\n\n

                  Pe\u010dena teletina u pe\u0107nici s krumpirima klasik je koji nikad ne razo\u010dara. Uz pravi komad mesa, dobro za\u010dinjeno povr\u0107e i dovoljno vremena u pe\u0107nici, dobit \u0107ete jelo koje \u0107e o\u010darati svakog gosta.
                  Isprobajte ovaj recept i uvjerite se za\u0161to je jedna od omiljenih delicija doma\u0107e kuhinje.<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Pe\u010dena teletina u pe\u0107nici s krumpirima: Najbolji recept za savr\u0161eno so\u010dno meso Tra\u017eite savr\u0161en recept za pe\u010denu teletinu s krumpirima? Ovo je detaljan vodi\u010d za pripremu savr\u0161eno so\u010dne teletine u pe\u0107nici \u2013 s trikovima, vremenima pe\u010denja i tajnama za hrskave krumpire. Za\u0161to je pe\u010dena teletina u pe\u0107nici savr\u0161en nedjeljni ru\u010dak? Pe\u010dena teletina s krumpirima jedan […]<\/p>\n","protected":false},"author":1,"featured_media":31983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,16],"tags":[713,87],"class_list":["post-31982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glavna_jela","category-jela_od_mesa","tag-jela-iz-pecnice","tag-teletina"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/31982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31982"}],"version-history":[{"count":1,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/31982\/revisions"}],"predecessor-version":[{"id":31984,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/31982\/revisions\/31984"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/31983"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}