Croatia’s food scene is a wonderful treat for travelers, offering various flavors to please different tastes. Influenced by Hungarian, Turkish, Slavic, and Italian traditions, each region has its unique dishes that create an extraordinary dining experience even for experienced food enthusiasts.
Fettuccine with Truffles and Cream Recipe
The beautiful region of Istria is renowned for its great truffles, and one of its standout dishes showcases this prized ingredient. While shaving fresh truffles over pasta is ideal, obtaining them may require careful preparation and a generous budget. Alternatively, using truffle peelings (readily available from D’Artagnan, Urbani, or other gourmet suppliers) yields excellent results, and in a pinch, truffle butter can also serve as a worthy substitute. We believe that the combination of truffles, cream, and cheese is simply heavenly.
Ingredients
1 lb. fettuccine
¼ cup Parmesan cheese, freshly grated
1 tablespoon unsalted butter
¾ cup heavy cream
1 large garlic clove, minced
4 oz. truffle peelings
Directions
Bring 6 quarts of water to a boil in a large stockpot. Season with salt and cook fettuccine until al dente, 6 to 7 minutes—reserve 1 cup of the cooking water. Drain pasta and set aside.
Then, add butter to the stockpot and sauté garlic for 1 minute on medium heat. Add cream and truffle peelings and simmer for 3 to 4 minutes. Finally, add fettuccine, ½ cup reserve cooking water, and cheese. Mix well, adjust the seasoning, and add additional pasta water if needed. Serve immediately.
