Pljukanci with Mushroom Sauce

Pljukanci are typical Istrian pasta, served both in local taverns and in prestigious restaurants. Many dont know that their preparation is very quick and simple. It only takes 20 minutes and a bit of good will. You only need a little flour, an egg, salt, and water. They pair well with numerous sauces, and I decided to make a mushroom sauce using frozen chanterelles.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Mushroom sauce

  • pieces Oil, olive

  • 1 piece Onion, raw

  • 200 g Mushrooms, mushrooms, fresh

  • 1 spoon Flour, Wheat, bread flour

  • pieces Salt, table

  • 3 dl Soup base, beef, cube

  • 1 spoon Parsley, fresh

Pljukanci (Slovenian pasta)

  • 200 g Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 1 teaspoon Oil, vegetable oil, canola

  • 1 pinch Salt, table

  • 0.5 dl Water

Steps

  1. Place the flour on a work surface. Make a well in the center and add the beaten egg. Also add salt, oil, and hot water. Knead the dough, which should be slightly firmer than usual pasta dough. If the dough is too soft, the pljukanci will fall apart during cooking.

  2. Wrap the dough in plastic wrap and let it rest for about 20 minutes.

  3. Meanwhile, prepare the sauce. Peel and chop the onion. Heat olive oil in a pan and add the chopped onion. Slowly sauté it over low heat until translucent. Add the chopped chanterelles and increase the heat. Cook the mushrooms until all the liquid evaporates and the chanterelles slightly stick to the bottom of the pan. Stir constantly to prevent burning. Add a tablespoon of flour, cook for another minute, then pour in the broth. Add salt and pepper to taste. Simmer over moderate heat to create a thick sauce. If it's too thick, add a bit more broth or water.

  4. Prepare the pljukanci. Pinch off a piece of dough the size of a hazelnut and roll it between your palms to form a small log. Repeat until all the dough is used.

  5. Cook the pljukanci in salted boiling water for 7 to 10 minutes, depending on their size and thickness. After 7 minutes, test one by cutting it in half to see if it needs more cooking time.

  6. Add the cooked pljukanci to the pan with the sauce. Sprinkle with freshly chopped parsley, mix well, and simmer together for a bit longer.

  7. Serve the pljukanci with the sauce on plates and enjoy while still warm.

Nutrition Information (Per 100g)

  • Calories: 162.43 kcal
  • Fat: 1.49 g
    • Saturated Fat: 0.33 g
  • Carbohydrates: 28.84 g
    • Sugars: 0.99 g
  • Protein: 5.97 g
  • Fiber: 1.16 g

Advice

Instead of chanterelles, you can use other mushrooms or serve the pljukanci with a different sauce.