Pasta
Fuži with Istrian mushroom sauce
- Preparation time
- 1 h
- Servings
- 4
Ingredients
- Flour — to buy400 g
- Egg — to buy4
- Onion — to buy1
- Garlic — to buy2 cloves
- Mushroom — to buy400 g
- Cream — to buy200 ml
- Parmesan — to buy50 g
- Parsley — to buya few sprigs
Preparation
Make a well with 400 g flour, crack 4 eggs into the center and knead for 8-10 minutes until you get a smooth, supple dough; wrap in cling film and let rest 30 minutes in the fridge so the gluten relaxes.
Roll the dough thin with a pin or pasta machine, cut diamonds about 5 cm on each side, then roll each diamond diagonally around a finger to form the characteristic twisted shape of Istrian fuži.
Finely chop the onion and garlic, sweat them for 5 minutes in a little olive oil until translucent.
Add the sliced mushrooms and sauté over high heat for 8 minutes until they release their water and start to brown: this evaporation is what concentrates their flavor.
Pour in the cream, let it simmer gently for 5 minutes so the sauce lightly coats, season with salt and pepper.
Cook the fuži for 3-4 minutes in plenty of boiling salted water: taste them, they should stay slightly firm to the bite.
Drain the pasta, keeping a little cooking water, toss it with the mushroom sauce, sprinkle with grated parmesan and chopped parsley, and serve right away.