Fuži with Truffles
Fuži with truffles is a traditional Istrian dish that combines homemade fuži pasta with aromatic truffles – the rare and precious fruits of the Istrian underground.
Fuži, characterized by their folded diamond shape, are prepared from simple dough, while truffles are usually grated and sprinkled over pasta or added to sauce. The history of this dish goes back centuries, when Istrian peasants used local ingredients to create simple but delicious specialties.
Serving:
3
Preparation time:
15 min
Calories per person:
Ingredients
Marodi Fuži: 200 g
Olive oil: 30 ml
Butter: 100 g
Cooking cream: 500 ml
Tartufata sauce: 2 tsp
Parmesan: 50 g
Black pepper: to taste
Fresh black truffle: to taste
Preparation instructions:
- Cook fuži in a large pot of salted water according to package instructions, until al dente.
- Drain them and, while still hot, mix with 50 grams of butter.
- Heat olive oil in a pan and melt the rest of the butter over medium heat.Add cooking cream, black pepper to taste and cook on medium heat until the sauce begins to thicken.
- Remove from heat and add 2 teaspoons of tartufata and a little bit of grated Parmesan.
- Stir until the ingredients combine and the sauce becomes creamy.
- Add the cooked fuži and mix well so that the pasta is evenly coated with the sauce.
- Serve fuži warm with grated black truffle and, if desired, a little more Parmesan cheese
Nutritional value:
Carbohydrates: 53.7 g
Proteins: 18 g
Fats: 90.3 g
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