La Giostra is a restaurant in Florence that offers an elegant atmosphere and a menu of classic Italian dishes. The chef/owner, Dimitri d’Asburgo Lorena, is a Habsburg prince, and the kitchen and dining room are filled with other Habsburg royalty willing to attend to your every need. If you have never had the pleasure of dining like royalty, La Giostra is the perfect place. Their menu features fresh pasta, braised meats, and truffle-infused dishes that will tantalize your taste buds. Their cuisine inspired us, and we want to share a recipe with you.
Pappardelle with White Truffles is a luxurious and indulgent dish that combines wide ribbon pasta with the exquisite flavor of white truffles. Each bite is a heavenly combination of earthy, aromatic truffles and perfectly cooked pasta, making it a true culinary delight. Here is how to prepare it.
Pappardelle with White Truffles Recipe
Truffles have a substantial presence on La Giostra’s menu – and for good reason. The rare mushroom gives any dish an elegant touch. However, it is best to keep the ingredient list minimal when using truffles, allowing the distinct earthy flavor to shine through.
Serves 6
Ingredients
1 pound dried pappardelle
1/4 cup of olive oil
1 tablespoon of white truffles, thinly shaved
1/3 cup of heavy cream
Freshly ground black pepper
Parmesan cheese, shaved for garnish
Procedure
In a large stock pot, bring water to a boil and add a generous amount of salt. Add the pappardelle and cook according to the directions on the package.
While the pasta is cooking, you can make the sauce. Add olive oil and cream to a large sauté pan and cook on low heat until it begins to thicken about 4 minutes. Add the shaved truffles and cook for 2 minutes, stirring frequently. Remove from heat.
When the pasta is al dente (has a slight bite to it), add it directly to the truffle sauce. Stir to coat evenly. Season with pepper and serve with shaved Parmesan cheese.
If you liked our Pappardelle with White Truffles recipe, try out:
Summer Squash Salad with Ricotta Salata
Herb Ricotta and Prosciutto Pockets with Shaved Asparagus Salad
