“Makaruni” with cream

This recipe includes traditional Istrian pasta and the cream skimmed from whole milk. The dish was usually served on Fridays, known as the days of fasting. Žminj’s locals call it “Makaruni z škarupuon”.

Recipe, serves 4

- 130 grams of all-purpose flour

- warm water

- 8 litres of boiled fresh local milk

Instructions:

Raw local milk has to be boiled one day in advance. The cream resting on top of the milk is collected and melted on low heat until golden yellow.

Pasta (makaruni):

Mix flour and warm water into a smooth dough. Shape the smaller pieces of dough into makaruni (also called frkanci, žbirići, pljukanci) and cook them in boiling water for approx. 13 to 15 min (depending on their thickness). Combine cooked al dente pasta with melted cream.

Serve while it's still hot.