Main course
Testaroli with Zucchi basil-flavoured extra virgin olive oil
4
people
30′
(cooking time)
30′
(total time)
Difficulty
Easy
Ingredients
Flour | 250 g |
Water | 4 dl |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Roasted pine nuts | |
Grated Parmesan cheese | |
Salt |
Instructions
Sieve the flour into a large bowl. Add a pinch of salt and create a well in the middle.
Pour in 4 dl of water and whisk to create a fluid batter.
Add 2 spoons of Zucchi 100% Italian sustainable extra virgin olive oil and keep whisking.
Traditionally, testaroli are cooked in little pottery bowls called “testetti”.
If you don’t have them, you can use a non-stick frying pan. Heat the frying-pan thoroughly on the hob and brush the surface lightly with Zucchi 100% Italian Sustainable extra virgin olive oil.
Take a ladle of batter, pour it into the middle of the frying pan and rotate the pan to spread an even layer of batter about 2-3 mm thick across its entire surface.
Cook at medium heat for a couple of minutes, until the pancake has dried out, turn it over with a spatula and cook for another couple of minutes.
When the testaroli are cooked, place them on a pastry board, placing them on top of each other as you remove them from the pan.
Then cut them into irregular diamond shapes with a pastry cutter wheel.
The testaroli are now ready for cooking. Boil them in a pan in plenty of salted water, stirring gently with a slotted spoon and draining them as soon as they float to the surface.
Then transfer them to a serving dish, season with Zucchi basil flavoured extra virgin olive oil, a sprinkling of Parmesan cheese and a handful of pine nuts and serve.
Pour in 4 dl of water and whisk to create a fluid batter.
Add 2 spoons of Zucchi 100% Italian sustainable extra virgin olive oil and keep whisking.
Traditionally, testaroli are cooked in little pottery bowls called “testetti”.
If you don’t have them, you can use a non-stick frying pan. Heat the frying-pan thoroughly on the hob and brush the surface lightly with Zucchi 100% Italian Sustainable extra virgin olive oil.
Take a ladle of batter, pour it into the middle of the frying pan and rotate the pan to spread an even layer of batter about 2-3 mm thick across its entire surface.
Cook at medium heat for a couple of minutes, until the pancake has dried out, turn it over with a spatula and cook for another couple of minutes.
When the testaroli are cooked, place them on a pastry board, placing them on top of each other as you remove them from the pan.
Then cut them into irregular diamond shapes with a pastry cutter wheel.
The testaroli are now ready for cooking. Boil them in a pan in plenty of salted water, stirring gently with a slotted spoon and draining them as soon as they float to the surface.
Then transfer them to a serving dish, season with Zucchi basil flavoured extra virgin olive oil, a sprinkling of Parmesan cheese and a handful of pine nuts and serve.
