Fuži pasta, prosciutto and truffles are gastronomical synonyms of Istria. Home-made pasta in the shape of a spindle, prosciutto cured and dried on storm wind, the treasures of the Motovun forest, blended in a meat and butter stock, with added parsley and grated sheep cheese. Tasty perfection on a plate.
Ingredients
30 g (1 oz) prosciutto
½ sprig parsley
50 g (1.76 oz) butter
1 teaspoon truffles in oil
50 ml (1.7 fl oz) meat stock
For fuži pasta:
100 g (3.5 oz) 00 flour
pinch of salt
1 egg
2 tablespoons tepid water
For serving:
sheep cheese
Preparation
Sieve the flour into a wide bowl. Add egg, salt and with water prepare a smooth dough. Leave it to sit for about half hour.
Roll the dough thinly, then cut in stripes 4 cm/1.57 in wide, and then cut them into squares of the same dimensions 4 cm/1.57 in. Form fuži so as to fold the opposite ends over a handle of a wooden spoon and roll so the ends would fold together and form a hollow pasta – fuži. Distribute them on a floured board and leave to dry for a while. Cook in hot, salted water for 5 minutes.
Cut the prosciutto on long stripes, and then to cubes. Chop the parsley.
Melt the butter in a wide dish, add prosciutto and truffles in oil. Mix and pour meat stock. Add pepper and parsley. Stir in the boiled fuži.
Serving
Serve fuži with grated sheep cheese.
Preparation time
2 hours + time for pastry resting
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