Food
|Region of Istria
Fuži pasta with truffles
Variants
Ingredients
300 g all-purpose flour, 150 g whole eggs (3 pieces), salt to taste, 50 g white or black truffle, 100 g butter, 50 g grated hard cow's cheese.
Preparation
Sift the flour, then mix the eggs into the flour to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough with a rolling pin into a thin sheet, then cut it into 4x4 cm squares. Using a wooden stick, shape the squares diagonally and press the center.
Cook the Fuži in salted boiling water until they soften. Once cooked, drain the Fuži, then mix in the butter and cheese, and finally grate the truffle on top.
Ingredients
350 g whole wheat flour, 150 g whole eggs (3 pieces), salt to taste, 50 g white or black truffle, 100 g butter, 50 g grated hard cow's cheese.
Preparation
Sift the flour, then mix the eggs into the flour to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough with a rolling pin into a thin sheet, then cut it into 4x4 cm squares. Using a wooden stick, shape the squares diagonally and press the center.
Cook the Fuži in salted boiling water until they soften. Once cooked, drain the Fuži, then mix in the butter and cheese, and finally grate the truffle on top.
Ingredients
200 g fine rice flour*, 80 g potato starch*, 40 g tapioca flour, 6 g xanthan gum, 250 g whole eggs (5 pieces), salt to taste, 50 g white or black truffle, 100 g butter, 50 g grated hard cow's cheese.
Preparation
Mix all the flours, then add the eggs and knead until you get a smooth, firm dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Once rested, roll out the dough with a rolling pin into a thin sheet (approximately 2 mm thick), and cut into 3x3 cm squares. Using a wooden stick, shape the squares diagonally and press the center.
Cook the Fuži in salted boiling water for a few minutes (depending on the thickness of the dough).
Once cooked, drain the Fuži, mix in the butter and cheese, and finally, grate the truffle on top.
Ingredients
300 g all-purpose flour, 150 g whole eggs (3 pieces), salt to taste, 50 g white or black truffle, 60 g margarine, 60 g lactose-free cooking cream, 50 g aged vegan cheese (Gondino, grated).
Preparation
Sift the flour, then mix in the eggs and knead to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough with a rolling pin into a thin sheet, then cut into 4x4 cm squares. Using a wooden stick, shape the squares diagonally and press the center.
Cook the Fuži in salted boiling water until they soften.
Once cooked, drain the Fuži, then mix in the margarine, cream, and cheese, and finally grate the truffle on top.
Ingredients
300 g all-purpose flour, 150 g whole eggs (3 pieces), salt to taste, 50 g white or black truffle, 100 g butter, 50 g grated hard cow's cheese.
Preparation
Sift the flour, then mix in the eggs and knead until you get a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Once rested, roll out the dough with a rolling pin into a thin sheet, then cut it into 4x4 cm squares. Using a wooden stick, shape the squares diagonally and press the center.
Cook the Fuži in salted boiling water until they soften.
Once cooked, drain the Fuži, mix in the butter and cheese, and finally, grate the truffle on top.
Ingredients
400 g durum wheat flour, 180 g lukewarm water, salt to taste, 50 g white or black truffle, 60 g margarine, 80 g plant-based cooking cream, 80 g aged vegan cheese Gondino (grated).
Preparation
Sift the flour, then add lukewarm water and knead into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Once rested, knead the dough again, then roll it out with a rolling pin into a thin sheet (about 2 mm thick) and cut into 4x4 cm squares. Using a wooden stick, shape the squares diagonally and press the center.
Cook the Fuži in salted boiling water until they soften.
Once cooked, drain the Fuži, mix in the margarine, cream, and cheese, and finally, grate the truffle on top.
