Cuisine of Slovenia’s Regions: Fuži with Prosciutto
- 2 eggs,
- 3–4 tbsp flour,
- some olive oil.
- 100 g prosciutto cut into thin slices,
- 3 cloves garlic,
- 10 mL cream,
- 1 tbsp chopped parsley,
- salt and pepper,
- 1 nutmeg.
Mix the eggs, salt and flour and knead elastic dough. If it is too soft, add more flour, if it is too hard, add more water or milk. Shape a loaf, coat it with olive oil, cover with a cloth or food foil, and leave to rise for about half an hour. Roll out the dough into a layer and cut into squares with a sharp knife (1.5 cm x 1.5 cm). Then, roll them back into a scroll with fingers. When cooking the sauce, boil water, add salt and a tablespoon of olive oil. Boil the dough for 2-3 minutes.
To cook the sauce, grind prosciutto and garlic. The resulting mass should be then fried in olive oil until the persistent smell of garlic appears. Pour in the cream, add parsley, pepper, nutmeg, mix and boil for 1–2 minutes over moderate heat. Then put the boiled fuži into the sauce, mix and serve.