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Istarski Fuži s Tartufima
A classic Istrian pasta dish featuring 'fuži' (quill-shaped pasta) served with a rich sauce made from local truffles, cream, and garlic. This dish highlights the prized truffles of the Istrian peninsula.
🧂 Ainekset
- 400 g Fuži pasta
- 20-30 g Fresh truffles(finely grated or thinly sliced)
- 2 cloves Garlic(minced)
- 200 ml Heavy cream
- 50 g Butter
- 50 g Parmesan cheese(grated, plus more for serving)
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Cook the fuži pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- 2
While the pasta is cooking, melt the butter and olive oil in a large skillet over medium heat.
- 3
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- 4
Add the grated or sliced fresh truffles to the skillet and cook for 1-2 minutes, stirring gently.
- 5
Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens.
- 6
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- 7
Add the drained fuži pasta to the skillet with the truffle sauce. Toss well to coat. If the sauce seems too thick, add a little of the reserved pasta water to reach the desired consistency.
- 8
Serve immediately, garnished with extra grated Parmesan cheese and a few shavings of fresh truffle, if desired.
💡 Ammattilaisvinkit
- ✓Use the freshest truffles possible for the best flavor.
- ✓If fresh truffles are unavailable, high-quality truffle oil can be used sparingly as a substitute, added at the end of cooking.
- ✓Don't overcook the pasta; it should be al dente.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes add a splash of white wine to the sauce along with the cream.
- A small amount of chopped fresh parsley can be added for color.