I’ve been wanting to make fuži for quite some time now; these little squares of fresh rolled pasta that’s formed into tubes. Time to dust off the pasta roller.
Something tells me the cooks in Istrian konobe probably roll their pastry with a pin, but I wanted mine to be uniform and less laborious, hence using my pasta roller.
Had I planned it properly, I would have made the fuži in advance; allowing it to dry naturally. Much easier that way, rather than make the pasta and the gulaš in the morning, then photographing in the afternoon. Talk about a kitchen marathon!
I believe in Istria it’s doused in a meaty gravy – or žgvacet – which is more on the runny side, than thick and stew-like. I’ve knocked together a gulaš with brisket, that gorgeous breast of beef that loves a bit of cooking time. Any stewing beef like chuck, or gravy beef as we also call it in Oz, would have sufficed.
The gulaš itself is perfectly ok on its own, sans the pasta, but if I’m not up to making fuži on a whim, I reckon some quality packet pasta, polenta or decent amount of crusty bread would do the trick.
Something tells me the gulaš freezes well, and considering the quantity it makes, there’s plenty to go around.