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Hrvatski (Croatian)
Istrian fuži with truffle sauce is a simple yet exceptionally aromatic Istrian dish that combines homemade fuži with creamy truffle sauce and parmesan. This is the perfect choice when you want to treat your taste buds to local flavors while preparing something special without too much work.
Ingredients for Istrian fuži with truffle sauce (Serves 4)
- 200 g plain white flour
- 2 eggs
- 1 teaspoon extra virgin olive oil
- 80 g hard cheese (e.g., parmesan)
- 300 ml pasta cooking water
- 40 g truffle paste (can be black, depending on available truffles)
- 1 garlic clove, minced
- 1 tablespoon butter
- olive oil
- salt
- pepper
Method
1 Make the fuži dough from flour and eggs, start without oil, you can add it later if the dough is too dry. Knead the dough well until smooth, cover and let rest for at least 30 minutes.
2 After resting, divide the dough into several pieces, roll each piece very thin (preferably with a pasta machine). Then cut into squares, approximately 4×4 cm. Shape each square into a fuž – fold opposite corners toward the center and press lightly so they stick together.
3 In a large pot, bring salted water to a boil and cook the fuži al dente (about 3–4 minutes, when they float). Reserve ~300 ml of the pasta cooking water.
4 In a pan, heat olive oil and butter. Add minced garlic and sauté over low heat until fragrant (don’t let it burn).
5 Pour in the reserved pasta water and let it boil. Cook for a few minutes until the sauce thickens slightly. Then reduce heat to minimum and add the cooked fuži. Stir so the pasta is well coated with the sauce.
6 Add parmesan and truffle paste, slowly mix until the cheese melts and the sauce becomes creamy. Taste and add salt and pepper as needed.
Tips for Perfect Fuži with Truffle Sauce
• Make sure the fuži are rolled really thin – the thinner they are, the better they absorb the sauce and the truffle aroma comes through.
• Save the pasta cooking water – the starch in it helps thicken the sauce and binds it to the pasta.
• Be careful not to expose truffle paste or grated truffles to too high temperatures – excessive heat destroys part of the aroma.
• Use good hard cheese, like parmesan, for the finishing touch – freshly grated will make a difference.
• Serve immediately – the dish is best while the sauce is creamy and the pasta still holds the warm embrace of truffles.
