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Istrian Pljukanci with Truffle Sauce
Pljukanci are a traditional Istrian pasta, hand-rolled into spindle shapes. This dish features them tossed in a rich, earthy sauce made with local truffles, garlic, and cream, offering a taste of Istria's prized culinary ingredient.
ð§ ææ
- 400 g Pljukanci pasta
- 30 g Fresh truffles(finely grated or thinly sliced)
- 3 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
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Cook the pljukanci in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add the grated or sliced fresh truffles to the skillet and cook for another minute, stirring gently.
- 4
Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- 5
Add the drained pljukanci to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
- 6
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.
ð¡ ããã®ã³ã
- âUse fresh, high-quality truffles for the best flavor.
- âIf fresh truffles are unavailable, truffle oil can be used sparingly as a substitute, added at the end of cooking.
- âEnsure the pasta water is well-salted, as it seasons the pasta from within.
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- Add a splash of white wine to the sauce after sautéing the garlic and truffles.
- For a richer sauce, a tablespoon of mascarpone cheese can be added along with the cream.