Ingredients
Pasta
- 400 gplain flour
- 4eggs
- 1 tbspolive oil
- ½ tspsalt
- a splash of white wine
Sauce
- 300 gchicken thigh or game, diced
- 1onion, chopped
- 2 clovesgarlic
- 2 tbsptomato paste
- 100 mlwhite wine
- 200 mlstock
- 3 tbspolive oil
- 1 sprigrosemary
- salt and pepper
To finish
- fresh truffle or truffle oil
- grated cheese
Directions
- Make a firm pasta dough with the flour, eggs, oil, salt and wine, and knead it for 10 minutes.
- Rest it wrapped for 30 minutes so the gluten relaxes and it rolls without springing back.
- Roll it out thin, to about 1 mm, and cut it into diamonds roughly 4 cm across.
- Take a diamond and wrap it diagonally around a thin stick or a pencil, overlapping the two opposite points, and press them together firmly.
- Slide it off and you have a quill open at both ends, which is what fuži means and what distinguishes them from penne.
- Press the join hard. Fuži that come unwrapped in the water turn back into flat diamonds and the sauce runs straight through them.
- Brown the meat in olive oil, add the onion and garlic, then the tomato paste and rosemary.
- Deglaze with the wine, add the stock, and simmer for 40 minutes until the sauce is thick and clinging.
- Cook the fuži in plenty of salted water for 3 to 4 minutes, until they float and are just tender.
- Toss them with the sauce and a ladle of the pasta water.
- Shave fresh truffle over at the table and off the heat, because heat destroys the aroma within seconds.
- Serve with grated cheese, though a Istrian cook would use it sparingly against a truffle.
Technique
- Istria is one of the great truffle regions and the white truffle season runs autumn into winter.
- The wine in the dough is traditional and helps the pasta hold its shape without going tough.
- They are worth making in a big batch and drying, which they do well.
Substitutions
- Penne or garganelli, which are the nearest shapes.
- Good truffle oil used sparingly, though it is a poor relation of the real thing.
Variations
- With a game sauce made from boar or venison.
- With truffle and cream alone, which is the simplest version.
- With a rich chicken and pepper sauce.
History
Istrian hand-cut pasta quills served with truffle, game or chicken sauce, rolled from small diamonds of dough.
Frequently asked questions
What is Fuži?
Fuži is a main from Croatia: hand-rolled Istrian pasta quills with truffles or game sauce. Istrian hand-cut pasta quills served with truffle, game or chicken sauce, rolled from small diamonds of dough.
How long does Fuži take to make?
Fuži takes 1 hr plus 30 min resting of preparation and 50 min of cooking. The recipe makes 4 servings. It is rated medium to make.
What can I substitute in Fuži?
Yes, within limits. Penne or garganelli, which are the nearest shapes. Good truffle oil used sparingly, though it is a poor relation of the real thing.
