Fuži with truffles, which Luka Jezeršek did not hide his enthusiasm for

For his first course, he prepared Istrian fuži with truffles, which he served with truffle sauce, parmesan and sliced ​​truffles. "If I start with just the pasta, the dough is in your little finger, just like grandmas used to make it. The sauce, I was worried that there would be too much cream. Properly dosed, simplicity, but perfection," said Mojmir Šiftar.

Karim Merdjadi also had a concern before tasting it, but Jure quickly dispelled it. "I was afraid that the taste would be too intense, but I enjoy it immensely. This dish is something that comforts you, gives you strength, and your pants stop shaking." The biggest surprise for Jure came from Luka Jezeršek's comment. "I returned from Piedmont some time ago, where they are famous for their white truffles, but I have never eaten such good pasta there as I have here today."

Jure admitted that he was completely shocked by such high praise. In the end, he convinced the judges with his Istrian fuži and won a place on the balcony in a duel with Tanja. "I'm happy. Especially when I saw my dearest ones up there, the only thing left for you to do is run," admitted Jure after the victory, ending his first appearance in the MasterChef kitchen in the most beautiful way possible. For anyone who would like to recreate Jure's Istrian fuži with truffles at home, don't miss the recipe below.

For homemade fuži

• 75 g Manitoba 00 flour - 25 g semolina - 1 teaspoon truffle powder - a generous pinch of salt - 65 g eggs (one whole egg, the rest yolks)

For the truffle sauce

• 70 g tartufata - 20 g butter - 30 g grated parmesan - 10 leaves of parmesan for decoration - 10 leaves of fresh black truffle - 1 dl of water in which the fuži were cooked - 1 dl of white wine (malvasia) - cream for cooking

Preparing the dough for the fuži

In a slightly larger glass bowl, mix the flour, semolina and salt. Pour in the well-beaten eggs and add the tartufata. Knead the ingredients for about 10 minutes to form a smooth and beautifully shiny ball of dough. If the dough seems too wet, add a little flour to absorb the excess moisture. Wrap the dough in aluminum foil and let it rest for about 20 minutes. After 20 minutes, unwrap the dough from the foil and roll it out. Then, using a pasta machine, gradually roll it from the largest to the smallest thickness. First, cut the rolled out dough into squares measuring approximately 4 x 4 cm, then cut these into triangles and shape the fuži on the index finger. Shaping the fuži is very simple. Wrap the dough around the index finger, pinch the left and right arms together and finally the top of the triangle. Place the resulting pocket or fuži on the prepared surface.

Preparing the sauce

Place a pan on the heat and add the butter. When it melts, add the tartufata and cook until the tartufata separates from the butter fat. Add the cooking cream and mix well. Cook over low heat all the time. Add the parmesan and mix again until it dissolves. Finally, pour in a little of the water in which the fuži were cooked. Transfer the cooked fuži from the pot to the pan with the sauce and mix everything well.

Plating

Transfer the entire contents of the pan to a plate of your choice. Place the parmesan cheese and fresh black truffle on top of the pasta.

MasterChef Slovenia! Follow the intense test of cooking skills every week from Monday to Thursday at 8:00 PM on POP TV.