- pljukanci 400g (home-made paste or bought frozen)
- butter 50g
- parmesan 40g
- vegetable broth
- Pietro & Pietro black truffle minced 80g
- fresh black summer truffle
Add the pasta to the boiling water to which you added salt, and cook until they come up to the surface. Melt the butter in a pan, lightly sauté the Pietro & Pietro black minced truffles, add the parmesan and some vegetable broth. Simmer all together for a few more minutes. Add the cooked pasta to the sauce, serve on a plate and enrich the dish with a few leaves of fresh black summer truffle.