Fuzi are the most popular and the most traditional Istrian type of pasta. They are served for holidays and on various special occasions since ancient times. This pasta goes excellent with beef or game sauce, chicken, wild asparagus, mushrooms and prosciutto but my absolute favorite are the truffles. Today I put in some gamberi and, what for some may appear a weird combination, turns out to be a mind blower. Here is the recipe!
Ingredients for pasta:
– 400 g soft flour (14.1 oz)
– 2 eggs
– 1 tblsp olive oil
– 1/2 cup lukewarm water
From the listed ingredients knead a smooth pastry with your hands. Roll out the dough thinly, cut it into 3-4 cm wide strips and than into squares. Fold the two ends together and press lightly to form the Fuzi shape. Let them dry for a while.
Cook the pasta “al dente” in a large pan of salted boiling water and drain it in colander. Meanwhile, heat a little bit of extra virgin olive oil, toss in the gamberi and sauté for a minute.
Add the white wine, salt, peper and let it simmer for a while. Then add 2dcl (7 oz) of sour cream and two spoons of chopped truffles or tartufata. When finished, toss the pasta with the sauce, sprinkle with Grana Padano cheese before serving and enjoy.
If you visit Istria I recomend to check out the Prodan family place from Buzet where you can experience truffle hunting and try some of the most delicious products of this subterranean mushroom. You won’t be disappointed!