ISTRIAN PASTA ("FUŽI") WITH TARTUFATA
Heat the butter in a frying pan first.
Make sure You keep it on low heat and do not let the butter burn.
Add cream, season with salt and pepper and cook for a little while.
Cook Istrian fuži "al dente", drain them and then pour the sauce on top.
Add Tartufata and a few drops of White truffle olive oil.
Serve with freshly grated parmesan cheese.
Once opened consume within seven days.
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