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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):

-80 g Tartufata

-a few drops of White truffle olive oil

-320 g of Istrian noodles (fuži)

-80 g butter

-200 g single cream



-parmesan cheese

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