Istrian refinement on a plate
Pasta fusi with truffles is a top Istrian specialty that combines handmade pasta with a rich truffle sauce made with cream and Parmesan.
Ingridients:
- 500 g fusi pasta
- pepper
- Piran salt
- Parmesan
- olive oil
- egg yolk
- heavy cream
- 25 g butter
- 80 g truffles
Preparation
Cook the fusi pasta in salted boiling water with a dash of oil. Once cooked, drain, rinse with warm water, then add a spoonful of oil and a bit of the cooking water, and mix well.
Meanwhile, grate the truffles and sauté them in butter for a few minutes. Then pour in the heavy cream. When the cream thickens (if it gets too thick, add a splash of wine), season, add the egg yolk, and stir well. Pour the sauce over the pasta and sprinkle with Parmesan.
