Istrian fuži with Tartufata
Posted on 06 December 2016
SIMPLE to make and very RICH in flavour. This is one of the most favourite recipes.
Heat the butter in a frying pan first. Make shure 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.
Ingredients (for 4 portions):
-a few drops of White truffle olive oil
-80 g butter
-200 g single cream