Istrian fuži pasta with tartufata

Istrian pasta (_fuži_) with Tartufata

 moderately demanding    15 min    4 people


Melt butter on low heat. Add flour, stir, pour in some vegetable stock, season with salt and pepper. Add fuži pasta, cooked al dente in salted water, into the sauce. Cook briefly. When done, add tartufata whie stirring slowly and top with grated Grana Padano cheese.

4 servings

30 g Butter
30 g Fine flour
200 ml Vegetable stock
to taste Salt
to taste Pepper
500 g Istrian fuži
80 g Tartufata
45 g Grana Padano

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