Istrian kanat is linden, but it is also delicious: pljukanci with chestnuts, sunflowers and prosciutto feta

Here is another pearl from the Istrian area: pljukanci (macaroni, žbirići) as the famous Istrian pasta, Lovran chestnuts in the original recipe and here only the ordinary ones from the upper Buje region, sun mushrooms, soft and velvety, and prosciutto, what else to say but that it is perfect .

Preparation steps

Pljukanci
The dough for pljukanci is best kneaded according to the excellent Singstar recipe, while I used the instruction from Istrian cuisine.
Dressing
Fry the mushrooms cut into pieces (leaves) in butter and simmer for a few minutes.
Add sweet cream, finely chopped chestnuts, parsley, salt (Vegeta) and pepper. The topping will thicken in about 10 minutes.
Add the dressing to the drained pljukanci and stir with light movements until the ingredients are combined.
Serve sprinkled with parmesan and pieces of prosciutto.

Serving

Tip: Although I've been making pljukanci for some time now, I've only recently discovered another "stunt" in preparation, and the result is an extraordinarily pliable dough for making this delicious pasta. It is about making the dough with hot water.

Ingredients

Dough for pljukanci (macaroni, žbiriće)

40 dayssoft flour
1 pceggs
20 gsalts
1.5 dlhot water
1 tbspcooking oils

Topping with chestnuts (chestnuts) and mushrooms

30 daysboiled and peeled chestnuts (or chestnuts)
20 daysmushrooms (sunflowers, and can also mushrooms)
10 daysbutter
2 dlsweet cream and maybe cooking cream
1 tbspchopped parsley leaves
as needed and to tastesalt (Vegeta) and white pepper

The rest

1 thick sliceIstrian prosciutto
6 daysgrated parmesan

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