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Istarska Fuži s Tartufima
A luxurious pasta dish from the Istrian region of Croatia, featuring handmade fuži pasta tossed in a creamy sauce infused with the earthy aroma of local truffles.
🧂 Ingredienser
- 400 g Fuži pasta(fresh or dried)
- 2-3 tbsp Truffle oil(high quality)
- 50 g Butter
- 2 cloves Garlic(minced)
- 200 ml Heavy cream
- 50 g Parmesan cheese(grated, plus more for serving)
- to taste Salt
- to taste Black pepper
- 1 tbsp Fresh parsley(chopped, for garnish (optional))
- optional Truffle shavings(fresh, for garnish)
👨🍳 Fremgangsmåte
- 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 cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 3
Pour in the heavy cream and truffle oil. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- 4
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- 5
Add the drained fuži pasta to the skillet with the sauce. Toss well to coat. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- 6
Serve immediately, garnished with extra Parmesan cheese, chopped fresh parsley, and fresh truffle shavings if desired.
💡 Profesjonelle tips
- ✓Use high-quality truffle oil for the best flavor.
- ✓If fresh truffles are available, use them generously for an authentic Istrian experience.
- ✓Do not overcook the pasta; it should be al dente.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add sautéed mushrooms (like porcini or cremini) to the sauce.
- For a richer sauce, add a tablespoon of mascarpone cheese.
- If fuži pasta is unavailable, other short pasta shapes like penne or fusilli can be used.