Sig's antipasti Testaroli. MAC is viewer supported via Patreon! We don't accept money from firearms companies so we can be objective and honest about our opinions on the firearms we. Testaroli are a rather unique kind of pasta from Tuscany, made from crepes rather than a traditional dough.

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. Table of contents -sig's KPC King Prawn Crostini -Vickys Summer Variety Bruschettas, GF DF EF SF NF -Bruschetta -Mushroom Bruschetta -Cured Ham, Mozzarella and Caper Bruschetta -Button. You can cook Sig's antipasti Testaroli using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sig's antipasti Testaroli

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

Learn vocabulary, terms and more with flashcards, games and other study tools. 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. Testaroli: The Italian pancakes that are eaten like pasta. [Photographs: Vicky Wasik].

Sig's antipasti Testaroli instructions

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..

Traditional testaroli that are cooked in a blazing hot cast iron vessel don't use leavening like baking powder, but. 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. 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.