Tagliderini al Tartufo (Pasta with truffles) from The White Boar in Florence, Italy
Have you ever had a dish while on vacation that you could not forget? There was just something about those flavors that stayed with you and were so incredible that you could not stop thinking about it? (In other words, you drove everyone around you crazy until you had it again!). That is what happened with Mr. Bunkycooks when he traveled to Florence, Italy many years ago (BB or “Before Bunky”).
In fact, this pasta dish made such an impression on the hubs that he could not get it out of his system not wait to have it again. So guess where we had to go and what we had to order when we traveled to Italy together? We had to have this pasta practically the minute we arrived in Florence!
That was when we dined at a lovely little restaurant by the name of Osteria del Cinghiale Biano (The White Boar) and then I truly understood his fascination with the dish. It’s the truffles! Who wouldn’t be head over heels in love with this? (Click here to see where this restaurant is in Florence.)
Mr. Bunkycooks recently decided to get the recipe from Massimo and Marco Masselli (the father and son owners of The White Boar) so that we could recreate this dish at home since we had our beautiful black Périgord truffle from Tom and Tennessee Truffles.
This dish, Tagliderini al Tartufo, is actually made with white truffles and white truffle oil at The White Boar. White truffles originate in Alba, Italy (in the Piedmont region). We improvised in making the dish since we used a black truffle and black truffle oil. We also made homemade pasta, a linguine. You really should make your own pasta when preparing something this special. It will be worth the little extra time you spend in preparation.
If you can find white truffles, we strongly recommend that you use them in this dish since that is the original recipe from The White Boar and white truffles are best suited to pasta dishes (they have a bit of garlic aroma which compliments the pasta). However, we aren’t complaining too much…this was not exactly what we had in Florence, but it was very good. Truffles…butter…pasta…how could you go wrong?
If you read my article on Tennessee Truffles, you might remember that truffles are quite the aphrodisiac, so if you are still trying to decide on something to prepare for your special someone on Valentine’s Day, this might just be the dish you are looking for!
I would also suggest a beautiful Florentine Steak (another delectable specialty from Florence and The White Boar). You can serve the pasta as a first course (appetizer) and the steak as your main course.
Who wouldn’t love you after that meal?
Thank you so much to Massimo and Marco for giving us the recipe and allowing us to use some of the photographs from their website. Be sure to make a reservation at The White Boar if you are fortunate enough to travel to Florence. Our dinner there was one of the most memorable meals of our trip. If you do go, I won’t mind if you take me along in your suitcase! 😉
Marco recommends that you use the best and freshest white truffles you can find. We would advise that you open the package and take a whiff of any truffles that you are considering purchasing. We have found that some of the ones we find locally have lost their pungency. The aroma should fill the air (our truffle permeated an entire room in seconds!). If the truffles do not have a strong aroma, they may be old and have lost their flavor and will not be worth spending the money on. The best white truffles in the United States are coming out of Oregon.
He also says do not add grated Parmesan cheese. This is one pasta dish that definitely does not need it!
I would also recommend that you find a good truffle oil from a reliable purveyor. Many truffle oils are nothing but chemicals, so be sure you know what you are buying is the real thing!
Buon Appetito!
Tagliderini al Tartufo
We did not receive specific amounts to use for this recipe, so get creative and use your cooking skills to make this dish.
Ingredients:
Tagliderini pasta or homemade linguine
Unsalted butter
Extra-virgin olive oil (optional)
Shaved white truffle (for cooking and to finish the dish)
Salt
Freshly ground white pepper
Directions:
Salt a large pot of water for your pasta. Bring to a boil. If using fresh pasta, it will only take a minute or two to cook the pasta. Drain the pasta and set aside, reserving some of the boiling water.
Meanwhile melt some butter in a pan with some sliced white truffle over a low fire. (We combined unsalted butter with a little bit of extra-virgin olive oil). Saute for a minute or two. Once butter is sizzling, you will want to add some of the hot pasta water to your pan to make a sauce.
Add the pasta and combine until the flavors have absorbed and the pasta is heated through. This will only take a minute or two.
Serve topped with freshly ground white pepper, white truffle oil and shaved white truffle.
* If you make this dish using a black truffle, add the shaved black truffle directly to the pasta and the sauce in the pan. Do not heat it with the butter first.
You should be able to hear me sigh with pleasure from the distance between us. We’ve been to Italy (Florence specifically too) and are totally in love with the country, culture and food. Your pictures of the restaurant took me back there immediately. Someday I will own at least A truffle and when I do, this recipe is on the menu, I promise.
I think you need a trip to Florence right now and you can take me with you! If we can’t make it there, maybe you can come over for a truffled dish or some sort…you are not too far away!
I’ve walked by this restaurant many times, but never ate there. Next time, I’ll definitely stop in for this pasta dish! (Ruthie’s aunt lives in Firenze, and we get there every 3-4 years.)
Hi Jon,
you should definitely stop in this restaurant for dinner. My husband has been there several times and cannot stop talking about it. I also fell in love with one visit.
Gwen
I’m not sure I can express how much I adore truffles…. I start to shiver with pleasure at the very thought of them. So, I’m just adoring this post!
Another great recipe and a wonderful feature!
Hi Brian,
Love the word “shiver” and that is very appropriate when talking about these truffles and this pasta dish…they will definitely make do that! 😉
Gwen
My oh my, that looks ridiculously good! I need a vacation!
Hi Sommer,
Me, too! Let’s go!
Gwen
Oh geez you’rwe killing me! Calling my travel agent …NOW!!!! lol…what a lovely post and thanks for sharing, Gwen!
chow! Devaki @ weavethousandflavors
Devaki,
I am with you…ready for a BIG vacation, but not sure when that will happen. Let’s just go. now!
Gwen
My wife and I had our best meal in Florence at that restaurant. We discovered it by accident just walking by one day. I can even see the table we sat at. Brings back some memories.
On our last night in Florence, we stumbled upon this place. Completely by accident. Luckily we were there early because otherwise our reservation-less selves would have been out of luck. A truly happy accident, it was easily the best meal of our trip. I had a homemade spaghetti with tomato, Taylor had a wild boar pasta. Molto bene!
I can’t wait to go back!
Hi Taylor and Lindsay,
It truly is a small world! What’s the chance that you would have stopped in this restaurant with all of the places in Florence? I am glad it was one of your favorite meals. Mr. B was charmed by The White Boar many years ago!
Gwen
Wow! How magnificent. 🙂 I have dear friends going to Florence in a couple of months and I will have to tell them to eat here. 🙂
hi Gwen
oh how I do love Florence, every meal was better than the last….that florentine steak makes me wish I ate beef! Now lets get to that truffle dish, I have never had white truffles, and honestly never knew we had them in this country…shows you how often I get use truffles! It looks like you did an outstanding job with your recreation of this classic florentine dish, I hope Mr Bunky enjoyed it!
hope your weekend is going well!
Dennis
This is such a stunning post…the photographs completely transported me. Ryan and I hope to visit Italy soon, and we will have to try to find this restaurant when we get to Florence. Thank you for sharing this memorable dish. I hope you have a wonderful Sunday. Rest, rejuvenate and spread some love!
How wonderful that Marco and Massimo were willing to share their recipe and photos of the restaurant with you and, in turn, us! That pasta as a first course followed by the Florentine steak, my heart is doing flips. It all looks so delicious – will definitely remember this when we travel to Florence. Great job, Gwen! Happy Valentine’s Day to you 🙂
Hi Gwen – hope you and Mister Bunkycooks had a lovely V Day 🙂 I must say I really like the new look – so polished and sleek!
I dream of white truffles! Only ever tasted black ones – once *sigh* This is just so beautiful. Thanks for sharing the recipe!
Hi Denise,
Thank you for your comment. I hope your Valentine’s Day was a happy one as well!
We don’t see many decent truffles here, so it was a real treat to have our very own black Perigord truffle from Tennessee Truffles to play with. I still have a small piece in the freezer!
I hope you are doing well!
Gwen
Mr. RGBistro’s been to plenty of places before Mrs. RGBistro came into the picture. So, one by one… he’s re-hitting his favorites so I can experience these places, too. 🙂 And Florence is one of them.
Agree – if you’re going to make something this special, you HAVE to make your own pasta.
How did wrangle the recipe from The White Boar?!?!?!
[K]
Hi Kim,
I wish I could get to all of the places Mr. B traveled to before my day, but there aren’t enough years to cover that! 😉 I hope you get to all of your desired spots!
Massimo and Marco were very happy and gracious to share their recipe. I think Mr. B also worked some of that Italian charm on them, too!
Gwen
Gwen, LOVE the new look of your blog. Great updates! This pasta is gorgeous 🙂
I’ve always believed that if you’re going to enjoy a truffle, go to the source where they were harvested. One of these days I’m going to head to Florence and Tuscany during white truffle season so that I can experience everything that you speak of in this post, including dining at the white boar.
This is a fab truffle recipe! Like every rare and precious ingredient, it should be treated very simply.