Pljukanci s pršutom i rukolom (Classic Istrian Style)
Tradicionalno jelo · Croatian
A classic Istrian pasta dish featuring hand-rolled pljukanci tossed with savory pršut (Istrian prosciutto), peppery arugula, garlic, and a touch of olive oil. Simple, fresh, and full of regional flavor.
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Sastojci
- Pljukanci pasta400g
- Istrian pršut (prosciutto)150g
- Arugula100g
- Garlic3 cloves
- Extra virgin olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Prepare the pljukanci if making from scratch, or cook dried pljukanci according to package directions in well-salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While the pasta cooks, thinly slice the Istrian pršut. Mince the garlic cloves.
- 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Add the sliced pršut to the skillet and cook for 2-3 minutes until slightly crispy.
- 5
Add the drained pljukanci to the skillet with the pršut and garlic. Toss well to combine.
- 6
Add the fresh arugula to the skillet. Toss gently until the arugula begins to wilt.
- 7
Add a splash of the reserved pasta water to create a light sauce, tossing continuously. Season with salt and freshly ground black pepper to taste.
- 8
Serve immediately, drizzled with a little extra olive oil if desired.
