I enjoyed this dish so much at Monte Carlo that when I went back, I talked the recipe out of chef, Adriano.
Please note these are very rough quantities – just getting the ingedients list from Adriano was a challenge; quantities were even more problematic! Most often, the amount was ‘a little’ or ‘just enough’. My advice is experiment until you get this right. But do spend time getting good ingredients – it’s simple to make and its success depends absolutely on the quality of what goes into it (especially the truffle!). Perhaps better still, go to Monte Carlo and try Adriano’s version for yourself. Honest, it’s to die for!
Serves 2
Ingredients
- 180 g pljukanci (only found in Istria, Pljukanci is home-made pasta, rolled into small strips)
- 20 g mushooms, sliced
- A few slices of truffle, finely chopped
- 50 g pršut, chopped
- 100 ml cooking cream
- Olive oil
- Salt & pepper
Method
- Cook pasta in salted, boiling water and set aside
- Fry mushrooms and pršut in olive oil
- Add the truffle and cooking cream
- Season with salt and pepper
- Cook for 10 -15 minutes
- Mix with pljukanci and serve
