Fuži pasta, prosciutto and truffles are gastronomical synonyms of Istria. Home-made pasta in the shape of a spindle, prosciutto cured and dried on storm wind, the treasures of the Motovun forest, blended in a meat and butter stock, with added parsley and grated sheep cheese. Tasty perfection on a plate.
50 g (1.76 oz) prosciutto
½ sprig parsley
50 g (1.76 oz) butter
1 teaspoon truffles in oil
50 ml (1.7 fl oz) meat stock
250 g (8.82 oz) soft flour
½ teaspoon salt
1 teaspoon oil
1 tablespoon white wine
75 ml (2.53 fl oz ) tepid water
Sieve the flour into a wide bowl. Add eggs, oil, wine, salt and with some water prepare a smooth pastry. Leave it to sit for about half hour.
Roll the pastry thinly, then cut in stripes 4 cm/1.57 in wide, and then cut them into squares of the same dimensions 4 cm/1.57 in. Form fuži so as to fold the opposite ends over a handle of a wooden spoon and roll so the ends would fold together and form a hollow pasta – fuži. Distribute them on a floured board and leave to dry for a while. Cook in hot, salted water for 5 minutes.
Cut the prosciutto on long stripes, and then to cubes. Chop the parsley.
Melt the butter in a wide dish, add prosciutto and truffles in oil. Mix and pour meat stock. Add salt, pepper and parsley. Stir in the boiled fuži.
Serve fuži with grated sheep cheese.
2 hours + time for pastry resting