{"id":12311,"date":"2017-10-07T08:35:40","date_gmt":"2017-10-07T06:35:40","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=12311"},"modified":"2017-10-07T08:35:40","modified_gmt":"2017-10-07T06:35:40","slug":"fuzi-pasta-with-prosciutto-and-truffles","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2017\/10\/07\/fuzi-pasta-with-prosciutto-and-truffles\/","title":{"rendered":"Fu\u017ei pasta with prosciutto and truffles"},"content":{"rendered":"

Fu\u017ei pasta, prosciutto and truffles are gastronomical synonyms of Istria. Home-made pasta in the shape of a spindle, prosciutto cured and dried on storm wind, the treasures of the Motovun forest, blended in a meat and butter stock, with added parsley and grated sheep cheese. Tasty perfection on a plate.[one_third]<\/p>\n

Ingredients<\/h4>\n

30 g (1 oz) prosciutto
\n\u00bd sprig parsley
\n50 g (1.76 oz) butter
\n1 teaspoon truffles in oil
\n50 ml (1.7 fl oz) meat stock<\/p>\n

For fu\u017ei pasta:<\/h4>\n

100 g (3.5 oz) 00 flour
\npinch of salt
\n1 egg
\n2 tablespoons tepid water<\/p>\n

For serving:<\/h4>\n

sheep cheese<\/p>\n

Conversion Calculator for Cooking<\/a>
\n[\/one_third]
\n[two_third_last]<\/p>\n

Preparation<\/h4>\n

Sieve the flour into a wide bowl. Add egg, salt and with water prepare a smooth dough. Leave it to sit for about half hour.<\/p>\n

Roll the dough thinly, then cut in stripes 4 cm\/1.57 in wide, and then cut them into squares of the same dimensions 4 cm\/1.57 in. Form fu\u017ei so as to fold the opposite ends over a handle of a wooden spoon and roll so the ends would fold together and form a hollow pasta – fu\u017ei. Distribute them on a floured board and leave to dry for a while. Cook in hot, salted water for 5 minutes.<\/p>\n

Cut the prosciutto on long stripes, and then to cubes. Chop the parsley.
\nMelt the butter in a wide dish, add prosciutto and truffles in oil. Mix and pour meat stock. Add pepper and parsley. Stir in the boiled fu\u017ei.[\/two_third_last]<\/p>\n

Serving<\/strong>
\nServe fu\u017ei with grated sheep cheese.<\/p>\n

Preparation time<\/strong>
\n2 hours + time for pastry resting<\/p>\n","protected":false},"excerpt":{"rendered":"

Fu\u017ei pasta, prosciutto and truffles are gastronomical synonyms of Istria. […]<\/p>\n","protected":false},"author":1,"featured_media":12199,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=12311"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12311\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=12311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=12311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=12311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}