Recipe from www.italyum.com

  • Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes PrintButton
75
com_content.article
(40 votes, average 3.05 out of 5)
Testaroli with pesto sauce (Testaroli al pesto)3.05 out of 50 based on 40 voters.


Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebClose Up 


Preparation:
Cooking:
Difficulty: Easy    
Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes Veggie Vegetarian

The “testaroli” is a dish which belongs to the so called “poor cousine” and is part of the cooking tradition of one specific area of Italy, the Lunigiana. Lunigiana is the area where Tuscany, Liguria and Emilia Romagna regions of Italy meet together; simply think about North of Tuscany and check for the towns of Aulla or Pontremoli and that’s the area I am speaking about. Testaroli is not a well-known dish and is something you can discover only if you are a true traveller who has visited this hidden region. You will be surprised at how easy it is to make testaroli and how filling this delicious dish is.
Testaroli are usually first cooked in a special flat pan called “testo” (in Lunigiana the traditional “testo” is made of terracotta or cast iron) and then boiled in salted water. In my case, I will use the same flat pan I used to prepare the Piadina Romagnola recipe which, from a practical point of view, will do the same job as using an original Lunigiana “testo” pan. The testaroli should be served with pesto sauce.

 

SERVES 4

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 2

Ingredients (Metric & Imperial measurements):

  • 250 ml (8 fl oz) Tepid water
  • 125 g (4 1/2 oz) Plain flour
  • 2 g (1/2 tsp) Salt
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements):

  • 16 tablespoons (1 cup) Tepid water
  • 4 ounces Plain flour
  • 1/2 teaspoon Salt

 

Note: with these ingredients you should be able to prepare two large testaroli discs, 27-28 cm (10 3/4" - 11 1/4") in diameter, which is enough to serve four people.

 

Directions:

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 3

Pour all the water into a large bowl.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 4

Gradually, add all the flour. When adding the flour, keep whisking to avoid the formation of lumps.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 5

Add the salt and give the final whisk to complete the batter. In the end you should have a batter more or less of the same consistency as batter you use to make pancakes.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 6

Put a few drops of olive oil onto the pan surface (not too much).

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 7

Spread the oil around so that the surface is completely coated, then put the pan onto a medium/high heat.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 8

When the pan is hot, pour enough batter onto its surface to make a testaroli disc of about 5 mm (3/16") thick.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 9

Now, cook for about 2-3 minutes.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 10

After few seconds, you will see the colour of the disc changing from white to yellowish.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 11

Check (using a flat spatula) that the bottom surface of the disc has turned a kind of light brown colour (but not uniform) and then turn onto the other side.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 12

We then cook the second side until it is a light brown colour.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 13

When the testaroli disc is ready, put it onto a flat surface (I used a glass cutting board) and cut it into big rectangles, something like 7 x 4 cm (2 3/4" x 1 3/4") or diamonds.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 14

Take a large pan and bring about 5 litres (5 quarts 3/4 cup) of water to the boil. Put some salt into the water, the same quantity you would use when boiling spaghetti.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 15        Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 16

When the water is boiling well, turn off the heat and quickly put your testaroli into the pan. The reason why we turn the heat off is because boiling would break the testaroli.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 17

Leave the testaroli in the hot water for about 5-6 minutes. After this time you can see the testaroli starting to come to the surface, it is then time to take them out of the pan.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 18

Meanwhile, you should have prepared your pesto sauce and diluted it with just a bit of the boiling water (something like 1 or 2 tablespoons) you used for boiling the testaroli. Put some pesto sauce in the bottom of a large deep dish.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 19

Remove your testaroli from the pan using a slotted spoon.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 20

Lay the testaroli down onto the bottom of the deep dish. Every layer should be covered with pesto sauce...

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 21

...and few drops of extra virgin olive oil. Keep layering in this way until all the testaroli are used.

 

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes WebPhoto 22

Finally, sprinkle with Parmesan cheese and serve.

Buon appetito!

Print recipe: Testaroli with pesto sauce (Testaroli al pesto) | Special Recipes Federico

Federico Pezzaioli

Thank you for using this recipe from www.italyum.com