As the fragrances spread through your house, the rest of your household will come to the kitchen at lightning speed. Be like me – I don’t like to share from my plate, but I like to make enough for everyone.
Melt some butter in a pan, add a sprig of rosemary, some sliced prosciutto and a few roughly chopped garlic cloves. When the prosciutto turns reddish and the garlic begins to have a very gentle color, add a bit of white wine, and let it simmer. Then add the cooked and drained pljukanci, with a few tablespoons of the water in which they were boiled and stir it all in. Remove the pan from the heat and remove the rosemary, add a pinch of salt and a pinch of black pepper, grate some Parmesan cheese into it and finish off with a bit of the olive oil. Stir well. If you’re home alone, eat everything straight from the pan because it’s so much sweeter that way, even more so if it’s a cast iron pan. Have a glass or two of Malvasia and the meal will be complete.
A variation on the recipe above would be cherry tomatoes added to the prosciutto, frying them up just enough to soften them and to have them release some juice into the dish. Add the white wine after the cherry tomatoes. For me, a glass of gray pinot really goes well with this dish.
Pljukanci with Mushrooms and Bacon
Remove all soil and thoroughly clean the mushrooms with a kitchen towel. Cut them into strips. Never wash mushrooms in water as they will soak it up, become spongy and taste bland. Melt butter in a hot pan and add mushrooms and bacon. Fry the mushrooms and bacon on high heat until they are finely colored and when it all starts to stick to the pan, add minced garlic and stir for a minute; then deglaze with white wine. Grate some truffles into it, stir and let the wine partially evaporate. Insert the already cooked pljukanci, with some of the water in which they were cooked, and continue to stir gently on high heat for the sauce and the flavors to combine. Since it contains truffles, I like to I drink Muscat Momjan with this dish.