Pljukanci

Pljukanci are a traditional Istrian type of pasta that is quick and easy to make. Make a dough with 400g all-purpose flour, 1 egg, 1/2 tablespoon of oil, a splash of water, and 10g of salt. Roll the dough between your palms to make spindle-shaped noodles and toss them into boiling water to cook. As plain as pljukanci!

From the country kitchen to the high table

Pljukanci were an everyday dish during times of poverty and misery in Istria because to prepare them, only simple ingredients are needed. Today, they are considered a delicacy, and are served with various sauces. In Istria, pljukanci are most often combined with seasonal ingredients such as asparagus, porcini mushrooms, truffles, or even goulash, olive oil and sheep cheese. But these are just a few possibilities. The combinations are endless, which means that – depending on your taste, or even just what you have in the fridge – you can use them in your own original recipe.

Just in case, we present you a delicious recipe that will have your kitchen smelling like Istria, wherever it may be!

Istrian-style pljukanci

(for 2 servings)

INGREDIENTS:

  • 400g pljukanci
  • 50g prosciutto
  • 2 tablespoons curd
  • rocket salad
  • cherry tomatoes
  • 1.5dL wine
  • butter
  • olive oil
  • Grana Padano
  • fresh truffles

METHOD:

  1. Put the butter and olive oil in a pan and add the chopped prosciutto
  2. When the prosciutto browns a bit, add the white wine and let evaporate
  3. Add the cooked pljukanci to the pan with the prosciutto
  4. When everything incorporates, grate the truffle and add cherry tomatoes
  5. After sautéing for three minutes, add the Grana Padano cheese
  6. To serve, add fresh curd, rocket salad, grate over some truffles, and add a few drops of olive oil

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