Pljukanci s tartufima (Classic Istrian Pasta with Truffles)
Tradicionalno jelo · Croatian
A quintessential Istrian dish featuring handmade pljukanci pasta tossed in a rich sauce made with fresh truffles, garlic, and cream. This recipe celebrates the earthy aroma and flavor of truffles.
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Sastojci
- Pljukanci pasta400g
- Fresh black truffle20-30g
- Heavy cream200ml
- Garlic2 cloves
- Butter30g
- Parmesan cheese, grated50g
- Saltto taste
- Black pepperto taste
- Olive oil1 tbsp
Koraci
- 1
Cook the pljukanci pasta in generously salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, finely mince the garlic. Grate or shave the fresh black truffle.
- 3
In a large skillet, melt the butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- 4
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce begins to thicken.
- 5
Add the shaved truffle to the sauce. Stir well to combine and allow the truffle aroma to infuse for 1-2 minutes.
- 6
Add the drained pljukanci pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 7
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra shaved truffle or a drizzle of truffle oil if desired.
