Every trip to Northwestern Istria for me is a hedonistic experience that I very much like to share with my friends after I return from this charming area. Given the bustling urban lifestyle, my diet is based on very simple and quick recipes, at least when it comes to the working week. The weekends are a bit different.
For as long as I remember, the absolute ruler of my kitchen has been olive oil which, if you ask me, there can never be enough of in a meal. During each trip, I make sure that I do not miss purchasing some excellent Istrian oil.
What is better with quality oil than pasta? Whether it’s fusi, Istrian pljukanci or gnocchi made from potatoes, pasta will find its way to my table several times a month. There is nothing better than when a fine goulash is cooked, served with fusi or pljukanci “swimming” in a fine sauce. Did I have an inkling of what I was making next?
During the week, breakfast is not something I spend a lot of time on. On the weekends, however, I enjoy making an Istrian fritaja with asparagus or mushrooms, both typical foods of the Istrian region. I like them best like that, in a fritaja, although I have been known to make them in a risotto.
Since I’m a “on a budget” cook, I do not use truffles in my kitchen, but I have decided to use truffle oil as a substitute. I put it in different salads, which I make quite often. I also enjoy Istrian prosciutto, various Istrian cheeses and my favorite wine is the Istrian Malvasia.
