Since the meat is though, it must first be cleaned from skins and venation, and afterwards sliced to thin strips. The Istrian extra virgin olive oil is added to the cooking pot, heated followed by meat, salt and pepper. We shortly fry the meat by occasionally rolling it. For "pljukance" we mix a pastry from a single ratio of sharp and soft wheat flour, and add salt and water. We shape the pasta between the palms, set up salty water and put them in just when the water starts to boil. When cooked, "pljukanci" go to the surface. After all the liquid released by the meat has been reduced, we add the cooked pasta and stir lightly. When serving on a plate, we grate hard Istrian goat cheese and additionally season it with a little bit of olive oil.