When you think of Croatia, you’ll be forgiven if you only think of beaches along those one thousand out of this world islands. Yet there is a part of Croatia that you should visit while you’re in the land of the red, white and blue. It’s known as Istria.
In Istria you’ll find medieval hilltop towns, which some describe as being like the ‘new Tuscany’, an array of food festivals and some of Croatis’s best olive oil, wine and the famous white truffle.
It is here that you’ll find Fuži {fooh-shee}. A type of pasta that at a cursory glance appears to be penne – it’s not. Look closer and you’ll see it a slight difference. When these hand rolled pieces of pasta are served with the local speciality of white truffles, you think you’ve died and gone to food heaven. Matched with an Istrian wine, fuži is the must try dish while in Istria – especially if it they shave a white truffle over it.
How are they made? Imagine a workshop of a a bunch of little old ladies (or my husband) rolling out the dough into thin sheets, which are then cut into four or five centimetres strips. A few more cuts are made to to get a stack of diamond shapes. The two ends of the diamond are then folded over each and pressed together.
Simple fuži & white truffles
Ingredients
- 100 grams of white truffle
- 5 drops of white truffle olive oil
- 200g single cream
- 350 grams of fuži
- 100 grams of butter
- salt & pepper to taste
- Freshly grated parmesan cheese
Method
On a low heat, melt the butter in a frying pan. Add in the cream, season it with salt and pepper and simmer for a few minutes.
Boil water in the separate pot and cook fuži until al dente.
Drain the fuži, add them into the cooked sauce until the pasta is coated with the sauce.
Plate up the fuži, add the white truffle olive oil, shaved parmesan cheese and truffles on top
Source:
http://www.chasingthedonkey.com/fuzi/
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