Testaroli al pesto
Testaroli are an ancient pasta from Lunigiana, documented since the Middle Ages. These are thin discs of batter cooked in a pan, cut into pieces and dressed with the celebrated Ligurian pesto. A simple yet historically rich dish that perfectly represents the culinary tradition of Cinque Terre and the Ligurian Levante.
Preparation
- 1
Pour the flour into a bowl and create a well in the center. Gradually add the lukewarm water, stirring with a whisk until you obtain a smooth and homogeneous batter similar to crêpes. Season lightly with salt and let rest for 15 minutes.
- 2
Heat a non-stick pan over medium-high heat and lightly oil it. Pour a ladle of batter and quickly spread it to form a thin, uniform disc.
- 3
Cook the testarolo for about 2-3 minutes until it becomes golden and slightly crispy, then flip and cook the other side for 1-2 minutes. Transfer to a plate.
- 4
Repeat until all the batter is used, creating a stack of cooked discs. This process takes approximately 25-30 minutes in total.
- 5
Cut the testaroli while still hot into strips or small squares, then transfer them to a large bowl.
- 6
Add the pesto ligure to the warm testaroli, gently tossing to distribute it evenly. If needed, add a drizzle of extra virgin olive oil.
- 7
Plate the Testaroli al pesto on serving dishes, finishing with a generous grating of pecorino romano or parmigiano reggiano. Serve immediately.
Chef's Tips
The secret lies in the thin and uniform batter: it should be neither too thick nor too runny. If the pesto is very dense, thin it out with a little oil before dressing the testaroli.