Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's antipasti testaroli. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Sig's antipasti Testaroli is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Sig's antipasti Testaroli is something which I have loved my whole life. They are nice and they look fantastic.
We figured this would be easy enough to confirm. 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.
To begin with this particular recipe, we have to first prepare a few components. You can cook sig's antipasti testaroli using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sig's antipasti Testaroli:
- Make ready Italien pizza flour type00
- Prepare plain flour
- Make ready water
- Take salt
- Get for filling
- Get anchovy filets in oil
- Get smoked pancetta or bacon( use vegetarian if you like)
- Prepare leaf of spinach, washed
- Get for vinaigrette
- Take of parsley, finely chopped
- Take Dijon mustard
- Take best olive oil
- Get best balsamic vinegar
- Make ready salt
Learn vocabulary, terms and more with flashcards, games and other study tools. Per la ricetta dei testaroli, spinaci e pancetta con vinaigrette verde, miscelate le farine e un pizzico Disponete i testaroli nei piatti alternandoli con qualche fogliolina di spinacio e la pancetta arrostita. Google and wikipedia inform me that antipasti is the plural of antipasto but is antipasta a real thing. Provate i nostri testaroli al pesto e portate in tavola il sapore semplice rustico della tradizione Antipasto rustico da portare sulla tavola delle feste o primo piatto alternativo alla classica pasta al.
Instructions 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 primo piatto originario della Lunigiana che però può essere condito con qualsiasi altro tipo di sugo o salsa. La cucina regionale ci propone i testaroli al pesto, parliamo di cucina regionale perché i testaroli sono tipici della Liguria del Levante, anzi dell'estremo levante e della parte della Toscana vicino. 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. Un primo piatto povero, della tradizione contadina della zona al confine tra Toscana e Liguria.
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