One of the most charming countries I’ve ever visited in Europe was Croatia. From the seaside towns to small villages, Hum (pronounced who-m) was the most special.
Hum is the smallest town in the world, according to the Guinness Book of Records. It was created in the 11th century, as a medieval castle. Stone streets, squares, churches and massive walls witness the rich history.
All over the town we meet signs showing where to find small shops for a local taste experience, such as a medicinal grappa with mistletoe, olive oil and truffles.
Truffles, truffles, truffles. In natura or mixed with salt, mushrooms, chocolates, olive oil.
I was very pleased to spend 1 hour snooping all food products – I almost forgot to visit the town.
When I left Hum I just had one idea in my palate: cook a simple “Spaghetti Aglio e Olio” with a little touch of my new olive oil.
Spaghetti with broccoli sauce & tartufo olive oil
2 cloves of garlic
400g dried spaghetti
Extra virgin olive oil (or truffle olive oil)
Broccoli, florets (fresh or frozen)
60 ml low fat cream cheese
1 large lemon
Cook together the broccoli and the spaghetti in boiling salted water and oil according to the packet instructions.
Meanwhile, peel and finely chop the garlic.
Drain the pasta and broccoli.
Heat a drizzle of oil in a frying pan with garlic and fry for a minute or so, until the garlic is starting to colour.
Add broccoli and cream cheese. Stir until the cream cheese dissolves. Simmer gently over low heat, about 5 minutes.
Add pasta and squeeze over lemon juice.
Serve it topped with finely grated Parmesan and lemon zest.
Give it a final touch of perfection with a drizzle of olive oil (or truffle olive oil).
PS: Make my mouth water every time I remember that dish.