Easiest Way to Make Tasty Sig's antipasti Testaroli

Sig's antipasti Testaroli. Testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the Lunigiana region and historical territory of Italy. Testaroli are a rather unique kind of pasta from Tuscany, made from crepes rather than a traditional dough.

I testaroli al pesto sono un primo piatto originario della Lunigiana che però può essere condito con qualsiasi altro tipo di sugo o salsa. Tipici dunque della tradizione culinaria toscana, i testaroli erano. Google and wikipedia inform me that antipasti is the plural of antipasto but is antipasta a real thing. You can have Sig's antipasti Testaroli using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sig's antipasti Testaroli

1. Prepare 100 grams of Italien pizza flour type00.
2. It's 100 grams of plain flour.
3. It's 300 ml of water.
4. You need 1 pinch of salt.
5. Prepare of for filling.
6. It's 12 of anchovy filets in oil.
7. It's 40 grams of smoked pancetta or bacon( use vegetarian if you like).
8. Prepare 20 of leaf of spinach, washed.
9. Prepare of for vinaigrette.
10. Prepare 1 bunch of of parsley, finely chopped.
11. It's 1 tsp of Dijon mustard.
12. You need 45 ml of best olive oil.
13. It's 15 ml of best balsamic vinegar.
14. Prepare 1 pinch of salt.

Testaroli: The Italian pancakes that are eaten like pasta. [Photographs: Vicky Wasik]. 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. I testaroli al pesto sono un piatto tipico della tradizione culinaria ligure e nello specifico delle zone della Lunigiana.

Sig's antipasti Testaroli step by step

1. 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..
2. Brown the bacon or pancetta in frying pan , turn off heat and add anchovy filets..
3. Mix all ingredients for vinaigrette until creamy..
4. 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.
5. 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 Lunigiana e in particolare dei paesi di Pontremoli, Fosdinovi, Castagnetoli e altri paesi del levante ligure. Questo primo piatto ha origine dalla cucina. Antipasti gustosi, facili e veloci da realizzare per iniziare il pranzo o per un gustoso aperitivo. Tanti antipasti sfiziosi per ogni occasione. I testaroli prendono il nome dal "testo", lo speciale recipiente in cui venivano cotti.