{"id":5836,"date":"2025-02-28T06:32:11","date_gmt":"2025-02-28T05:32:11","guid":{"rendered":"https:\/\/odabrano.com\/?p=5836"},"modified":"2025-02-28T06:34:55","modified_gmt":"2025-02-28T05:34:55","slug":"sparoge","status":"publish","type":"post","link":"https:\/\/odabrano.com\/index.php\/2025\/02\/28\/sparoge\/","title":{"rendered":"\u0160paroge"},"content":{"rendered":"\n

Sezona \u0161paroga u Hrvatskoj<\/strong> ovisi o vrsti \u0161paroga, ali uobi\u010dajeno traje od kraja o\u017eujka do po\u010detka svibnja<\/strong>, s tim da u Dalmaciji i Istri<\/strong> sezona mo\u017ee zapo\u010deti ve\u0107 u o\u017eujku<\/strong>, dok u kontinentalnim dijelovima Hrvatske obi\u010dno po\u010dinje ne\u0161to kasnije, u travnju<\/strong>.<\/p>\n\n\n\n

Vrste \u0161paroga u Hrvatskoj<\/strong><\/h3>\n\n\n\n
    \n
  1. Divlje \u0161paroge (Asparagus acutifolius)<\/strong>\n
      \n
    • Rastu u prirodi, naj\u010de\u0161\u0107e na primorju (Istra, Dalmacija, Kvarner).<\/li>\n\n\n\n
    • Sezona: o\u017eujak \u2013 svibanj<\/strong>, ovisno o vremenskim uvjetima.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
    • Uzgojene (kultivirane) \u0161paroge (Asparagus officinalis)<\/strong>\n
        \n
      • Uzgajaju se na poljima i plastenicima.<\/li>\n\n\n\n
      • Sezona: travanj \u2013 lipanj<\/strong> (ali uvozne se mogu na\u0107i gotovo cijele godine).<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        Gdje su \u0161paroge najpopularnije u Hrvatskoj?<\/strong><\/h3>\n\n\n\n
          \n
        • Istra i Kvarner<\/strong> \u2013 divlje \u0161paroge su gastronomska delicija, posebno u prolje\u0107e.<\/li>\n\n\n\n
        • Dalmacija<\/strong> \u2013 divlje \u0161paroge se beru po kr\u0161evitim terenima, \u010desto zavr\u0161avaju u fritaji<\/strong> ili kao prilog uz pr\u0161ut i jaja.<\/li>\n\n\n\n
        • Kontinentalna Hrvatska<\/strong> \u2013 ovdje su \u010de\u0161\u0107e uzgojene \u0161paroge<\/strong> koje se koriste u juhama, salatama i tjesteninama.<\/li>\n<\/ul>\n\n\n\n

          \u0160paroge su ukusno i zdravo sezonsko povr\u0107e koje se mo\u017ee pripremiti na razne na\u010dine \u2013 kuhane, pe\u010dene, pr\u017eene, blan\u0161irane ili na \u017earu<\/strong>. Ovisno o tome kako ih \u017eeli\u0161 poslu\u017eiti, evo nekoliko klasi\u010dnih na\u010dina pripreme:<\/p>\n\n\n\n

          \n\n\n\n

          1. Kuhane \u0161paroge (najjednostavniji na\u010din)<\/strong><\/h3>\n\n\n\n

          Sastojci:<\/h4>\n\n\n\n
            \n
          • Svje\u017ee \u0161paroge<\/li>\n\n\n\n
          • Voda<\/li>\n\n\n\n
          • Sol<\/li>\n\n\n\n
          • Maslinovo ulje ili maslac (po \u017eelji)<\/li>\n<\/ul>\n\n\n\n

            Priprema:<\/h4>\n\n\n\n
              \n
            1. Operi \u0161paroge i odre\u017ei donji, drvenasti dio (oko 2-3 cm).<\/li>\n\n\n\n
            2. Zakuhaj vodu s malo soli.<\/li>\n\n\n\n
            3. Ubaci \u0161paroge u kipu\u0107u vodu i kuhaj 3-5 minuta<\/strong> (mlade tanke \u0161paroge kra\u0107e, deblje malo dulje).<\/li>\n\n\n\n
            4. Ocijedi ih i poslu\u017ei s maslinovim uljem<\/strong> ili maslacem<\/strong>.<\/li>\n<\/ol>\n\n\n\n
              \n\n\n\n

              2. Pr\u017eene \u0161paroge na maslinovom ulju<\/strong><\/h3>\n\n\n\n
              \"\"<\/figure>\n\n\n\n

              Sastojci:<\/h4>\n\n\n\n
                \n
              • \u0160paroge<\/li>\n\n\n\n
              • Maslinovo ulje<\/li>\n\n\n\n
              • \u010ce\u0161njak (po \u017eelji)<\/li>\n\n\n\n
              • Sol i papar<\/li>\n\n\n\n
              • Parmezan ili tvrdi sir (po \u017eelji)<\/li>\n<\/ul>\n\n\n\n

                Priprema:<\/h4>\n\n\n\n
                  \n
                1. Operi i o\u010disti \u0161paroge (odre\u017ei donje dijelove).<\/li>\n\n\n\n
                2. Na tavi zagrij malo maslinovog ulja.<\/li>\n\n\n\n
                3. Dodaj \u0161paroge i pr\u017ei ih 5-7 minuta<\/strong>, dok ne omek\u0161aju, ali da ostanu lagano hrskave.<\/li>\n\n\n\n
                4. Pred kraj mo\u017ee\u0161 dodati nasjeckani \u010de\u0161njak<\/strong>.<\/li>\n\n\n\n
                5. Posoli, popapri i po \u017eelji pospi naribanim sirom.<\/li>\n<\/ol>\n\n\n\n
                  \n\n\n\n

                  3. Pe\u010dene \u0161paroge u pe\u0107nici<\/strong><\/h3>\n\n\n\n
                  \"\"<\/figure>\n\n\n\n

                  Sastojci:<\/h4>\n\n\n\n
                    \n
                  • \u0160paroge<\/li>\n\n\n\n
                  • Maslinovo ulje<\/li>\n\n\n\n
                  • Sol i papar<\/li>\n\n\n\n
                  • Limunov sok<\/li>\n\n\n\n
                  • Parmezan (po \u017eelji)<\/li>\n<\/ul>\n\n\n\n

                    Priprema:<\/h4>\n\n\n\n
                      \n
                    1. Operi i o\u010disti \u0161paroge.<\/li>\n\n\n\n
                    2. Poslo\u017ei ih u lim za pe\u010denje.<\/li>\n\n\n\n
                    3. Prelij s malo maslinovog ulja, posoli, popapri i pokapaj limunovim sokom.<\/li>\n\n\n\n
                    4. Pecite u pe\u0107nici zagrijanoj na 200\u00b0C<\/strong> oko 10-12 minuta<\/strong>.<\/li>\n\n\n\n
                    5. Po \u017eelji pospite parmezanom prije serviranja.<\/li>\n<\/ol>\n\n\n\n
                      \n\n\n\n

                      4. Fritaja sa \u0161parogama (klasi\u010dno jelo u Dalmaciji i Istri)<\/strong><\/h3>\n\n\n\n

                      Sastojci:<\/h4>\n\n\n\n
                        \n
                      • \u0160paroge<\/li>\n\n\n\n
                      • Jaja<\/li>\n\n\n\n
                      • Sol i papar<\/li>\n\n\n\n
                      • Maslinovo ulje<\/li>\n\n\n\n
                      • Mladi luk (po \u017eelji)<\/li>\n<\/ul>\n\n\n\n

                        Priprema:<\/h4>\n\n\n\n
                          \n
                        1. O\u010disti \u0161paroge i nare\u017ei ih na manje komade.<\/li>\n\n\n\n
                        2. Na tavi zagrij malo ulja i dodaj \u0161paroge (i mladi luk ako \u017eeli\u0161).<\/li>\n\n\n\n
                        3. Pirjaj par minuta, dok \u0161paroge malo omek\u0161aju.<\/li>\n\n\n\n
                        4. Umuti jaja, posoli i popapri, te prelij preko \u0161paroga.<\/li>\n\n\n\n
                        5. Mije\u0161aj dok se jaja ne stvrdnu i sve se spoji.<\/li>\n<\/ol>\n\n\n\n
                          \n\n\n\n

                          5. \u0160paroge na \u017earu<\/strong><\/h3>\n\n\n\n

                          Sastojci:<\/h4>\n\n\n\n
                            \n
                          • \u0160paroge<\/li>\n\n\n\n
                          • Maslinovo ulje<\/li>\n\n\n\n
                          • Sol i papar<\/li>\n<\/ul>\n\n\n\n

                            Priprema:<\/h4>\n\n\n\n
                              \n
                            1. Prema\u017ei \u0161paroge maslinovim uljem, posoli i popapri.<\/li>\n\n\n\n
                            2. Stavi ih direktno na ro\u0161tilj<\/strong> ili grill tavu.<\/li>\n\n\n\n
                            3. Peci ih 5-7 minuta, okre\u0107u\u0107i ih da dobiju lijepu boju sa svih strana.<\/li>\n<\/ol>\n\n\n\n
                              \n\n\n\n

                              Savjet<\/strong><\/h3>\n\n\n\n

                              \u0160paroge najbolje idu uz:
                              \u2705 Po\u0161irana ili kuhana jaja
                              \u2705 Mladi krumpir
                              \u2705 Pr\u0161ut ili pancetu
                              \u2705 Umak hollandaise<\/p>\n","protected":false},"excerpt":{"rendered":"

                              Sezona \u0161paroga u Hrvatskoj ovisi o vrsti \u0161paroga, ali uobi\u010dajeno traje od kraja o\u017eujka do po\u010detka svibnja, s tim da u Dalmaciji i Istri sezona mo\u017ee zapo\u010deti ve\u0107 u o\u017eujku, dok u kontinentalnim dijelovima Hrvatske obi\u010dno po\u010dinje ne\u0161to kasnije, u travnju. Vrste \u0161paroga u Hrvatskoj Divlje \u0161paroge (Asparagus acutifolius) Rastu u prirodi, naj\u010de\u0161\u0107e na primorju …<\/p>\n","protected":false},"author":1,"featured_media":5837,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[1206],"class_list":["post-5836","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-vijesti","tag-sparoge"],"yoast_head":"\n\u0160paroge - odabrano<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/odabrano.com\/index.php\/2025\/02\/28\/sparoge\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0160paroge - odabrano\" \/>\n<meta property=\"og:description\" content=\"Sezona \u0161paroga u Hrvatskoj ovisi o vrsti \u0161paroga, ali uobi\u010dajeno traje od kraja o\u017eujka do po\u010detka svibnja, s tim da u Dalmaciji i Istri sezona mo\u017ee zapo\u010deti ve\u0107 u o\u017eujku, dok u kontinentalnim dijelovima Hrvatske obi\u010dno po\u010dinje ne\u0161to kasnije, u travnju. 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