Istarski Fuži s Tartufima (Classic)
Tradicionalno jelo · Croatian
A quintessential Istrian pasta dish featuring handmade fuži tossed in a rich sauce made with fresh truffles, butter, and a touch of cream. This is the authentic taste of Istria.
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Sastojci
- Istarski fuži pasta400g
- Fresh black truffles20-30g
- Unsalted butter100g
- Heavy cream100ml
- Garlic2 cloves
- Parmesan cheese, grated50g
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
Koraci
- 1
Cook the istarski fuži according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, finely mince the garlic. Shave or finely grate about half of the fresh truffle. Finely chop the remaining truffle.
- 3
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Add the heavy cream and bring to a gentle simmer. Stir in the grated truffle and cook for 2-3 minutes, allowing the flavors to meld.
- 5
Add the drained fuži to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 6
Stir in the grated Parmesan cheese and the chopped fresh truffle. Season with salt and freshly ground black pepper to taste.
- 7
Serve immediately, garnished with a few fresh truffle shavings and a drizzle of olive oil.
