Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sig's antipasti testaroli. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Testaroli are a rather unique kind of pasta from Tuscany, made from crepes rather than a traditional dough. The crepes are cut into diamonds then boiled briefly before being tossed with vibrant pesto. I testaroli al pesto sono un primo piatto originario della Lunigiana che però può essere condito con qualsiasi altro tipo di sugo o salsa.
Sig's antipasti Testaroli is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sig's antipasti Testaroli is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have sig's antipasti testaroli using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sig's antipasti Testaroli:
- Prepare Italien pizza flour type00
- Get plain flour
- Get water
- Get salt
- Prepare for filling
- Prepare anchovy filets in oil
- Prepare smoked pancetta or bacon( use vegetarian if you like)
- Prepare leaf of spinach, washed
- Get for vinaigrette
- Get of parsley, finely chopped
- Prepare Dijon mustard
- Get best olive oil
- Take best balsamic vinegar
- Take salt
Traditional testaroli that are cooked in a blazing hot cast iron vessel don't use leavening like baking powder, but. Si tratta di un piatto tipico della Lunigiana, la regione della Una piccola parentesi: credo di aver capito che si chiamano Testaroli se sono serviti farciti appena fatti, Panigacci. Google and wikipedia inform me that antipasti is the plural of antipasto but is antipasta a real thing. I testaroli al pesto rappresentano un piatto semplice ed antico dell'entroterra nella zona in cui la Liguria incontra la Toscana: la Lunigiana.
Steps to make Sig's antipasti Testaroli:
- Mix the two flours together and the salt. Add the water gently and whisk to make a thick pancake dough. Pour half into a well heated crepe pan, cook for three minutes but do not turn, take out and make a second pancake. the same way.Cut each into 12 equal pieces, trimming each one into a neat triangle, making the Testaroli.
- Brown the bacon or pancetta in frying pan , turn off heat and add anchovy filets.
- Mix all ingredients for vinaigrette until creamy.
- I n a pot boil salted water, take of heat, add the Testaroli. When they start lifting to top take them out an carefully and quickly rinse under cold water
- Arrange the Testaroli in layers with spinach bacon/ pancetta. and anchovy. Drizzle with the vinaigrette. Serve immediately.
I testaroli al pesto sono un piatto tipico della tradizione culinaria ligure e nello specifico delle zone della Lunigiana. I testaroli prendono il nome dal "testo", lo speciale recipiente in cui venivano cotti. Questo può essere di pietra o di argilla o di ghisa ed è formato da due parti, una inferiore piatta e una superiore. Head to Pontremoli and unearth the most ancient pasta shape yet, Testaroli. I testaroli sono un primo piatto tipico della Lunigiana che, tradizionalmente, vengono conditi con il pesto anche se vanno bene anche altri tipi di salse.
So that’s going to wrap this up for this exceptional food sig's antipasti testaroli recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
