Istrian Pljukanci with Truffle Sauce

Name: Istrian Pljukanci with Truffle Sauce
Prep time: PT25 minutes
Cook time: PT20 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Croatia
Ingredients: 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)

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.

준비 시간25 minutes

조리 시간20 minutes

총 시간45 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.

요리 기록 추적

💡 전문가 팁

✓Use fresh, high-quality truffles for the best flavor.
✓If fresh truffles are unavailable, truffle oil can be used sparingly as a substitute, added at the end of cooking.
✓Ensure the pasta water is well-salted, as it seasons the pasta from within.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.