Testaroli: traditional Tuscan recipe. Easy and Quick
Testaroli are a pasta of very ancient origin, apparently they were already widespread at the time of Imperial Rome. They are a typical dish of Lunigiana, the part of Tuscany closest to Liguria, also of peasant origin, made with very few ingredients, water, flour and salt.
Testaroli are one of the most popular and traditional Tuscan dishes, they are a Slow Food presidium and are generally served with pesto, the typical Ligurian dressing made with basil, pine nuts, garlic, extra virgin olive oil, pecorino and parmesan.
The name "Testaroli" derives from Testo, the clay pan, now in cast iron, in which they were prepared. Currently the cast iron pan or even the non-stick one is used.
Ingredients for 4 people:
300 g 00 flour
400 ml of warm water
Salt to taste
For the Pesto:
50-60 g fresh basil
1-2 cloves of garlic according to the liking of this ingredient
40 g parmesan
20 of Sardinian pecorino
30 of pine nuts
60 cc extra virgin olive oil
A few coarse salt grains
We begin to prepare the pesto, in a dipping mixer we blend the washed and well buffered basil with the garlic (we recommend removing the green inner part to make it more digestible), the pine nuts, salt and oil when the mixture is homogeneous add the cheeses and blend to mix them.
Heat the cast iron pan or non-stick pan, very well, in a bowl put the flour and salt and start pouring the water flush mixing with the whisk, you will have to obtain a homogeneous batter.
Lightly grease the hot pan with oil, use a silicone brush or baking paper, pour the first mix of dough which will cover the entire bottom of the pan and be approximately 3 mm thick. After 3 minutes of cooking, turn the crepe and leave it on the fire for another 1 minute. Continue like this until you finish the dough.
When the crepes are cold, cut them into rhombuses, first make the strips and then get the lozenge shape.
Bring a pot of water to a boil, add salt and once the salt has dissolved, pour the testaroli, as soon as they come to the surface, drain and season with the pesto. Cooking generally takes about 2/3 minutes.
You can also, as I did, brown them for 4/5 minutes in the oven - grill function, sprinkling with a little Parmesan cheese.
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