Pljukanci

Pljukanci are a traditional Istrian type of pasta that is quick and easy to make. Make a dough with 400g all-purpose flour, 1 egg, 1/2 tablespoon of oil, a splash of water, and 10g of salt. Roll the dough between your palms to make spindle-shaped noodles and toss them into boiling water to cook. As plain as pljukanci!

From the country kitchen to the high table

Pljukanci were an everyday dish during times of poverty and misery in Istria because to prepare them, only simple ingredients are needed. Today, they are considered a delicacy, and are served with various sauces. In Istria, pljukanci are most often combined with seasonal ingredients such as asparagus, porcini mushrooms, truffles, or even goulash, olive oil and sheep cheese. But these are just a few possibilities. The combinations are endless, which means that – depending on your taste, or even just what you have in the fridge – you can use them in your own original recipe.

Just in case, we present you a delicious recipe that will have your kitchen smelling like Istria, wherever it may be!

Istrian-style pljukanci

(for 2 servings)

INGREDIENTS:

400g pljukanci
50g prosciutto
2 tablespoons curd
rocket salad
cherry tomatoes
1.5dL wine
butter
olive oil
Grana Padano
fresh truffles

METHOD:

Put the butter and olive oil in a pan and add the chopped prosciutto
When the prosciutto browns a bit, add the white wine and let evaporate
Add the cooked pljukanci to the pan with the prosciutto
When everything incorporates, grate the truffle and add cherry tomatoes
After sautéing for three minutes, add the Grana Padano cheese
To serve, add fresh curd, rocket salad, grate over some truffles, and add a few drops of olive oil

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Tags:

#Regional delicacies

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