Istarski Fuži with Creamy Truffle and Asparagus
65% autentično · Croatian
A regional twist on the classic, incorporating tender asparagus spears into the creamy truffle sauce for added texture and a touch of freshness.
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Sastojci
- Istarski fuži pasta400g
- Fresh black truffles15g
- Asparagus200g
- Unsalted butter75g
- Heavy cream150ml
- Garlic1 clove
- Parmesan cheese, grated40g
- Saltto taste
- Black pepperto taste
- Olive oil1 tbsp
Koraci
- 1
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. Blanch the asparagus in boiling salted water for 2-3 minutes until tender-crisp. Drain and set aside.
- 2
Cook the istarski fuži according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 3
Finely mince the garlic. Finely chop the fresh truffle.
- 4
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute.
- 5
Add the heavy cream and bring to a gentle simmer. Stir in the chopped truffle and cook for 2 minutes.
- 6
Add the drained fuži and blanched asparagus to the skillet. Toss to coat. Stir in the grated Parmesan cheese.
- 7
Add reserved pasta water as needed to achieve a creamy sauce consistency. Season with salt and pepper.
- 8
Serve immediately, garnished with a drizzle of olive oil and a few extra truffle shavings if desired.
