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Testaroli al Pesto
Testaroli are a unique, pancake-like pasta from Lunigiana, Tuscany, traditionally cooked in terracotta molds called 'testi'. They are typically served with a rich pesto sauce.
๐ง ์ฌ๋ฃ
- 500 g Testaroli pasta(can be store-bought or homemade)
- 100 g Fresh basil leaves
- 30 g Pine nuts
- 2 cloves Garlic cloves
- 50 g Pecorino Sardo(grated)
- 50 g Parmigiano-Reggiano(grated)
- 100 ml Extra-virgin olive oil
- to taste Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
If making testaroli from scratch, prepare the batter by blending flour, water, and salt until smooth. Cook thin layers in a 'testo' (special mold) or a non-stick pan until cooked through, then cut into diamond shapes.
- 2
To make the pesto, combine basil leaves, pine nuts, garlic, Pecorino Sardo, and Parmigiano-Reggiano in a food processor. Pulse until finely chopped.
- 3
Slowly drizzle in the extra-virgin olive oil while the processor is running, until a smooth, emulsified sauce forms. Season with salt to taste.
- 4
Bring a large pot of salted water to a boil. Add the testaroli and cook for about 5-7 minutes, or until they float to the surface and are tender.
- 5
Drain the testaroli well. In a large bowl, toss the hot testaroli with the prepared pesto sauce. Add a little pasta water if needed to loosen the sauce.
- 6
Serve immediately, garnished with extra pine nuts and grated cheese if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf you can't find testaroli, you can substitute with fresh pasta sheets cut into diamond shapes.
- โUse high-quality extra-virgin olive oil for the best pesto flavor.
- โAdjust the amount of garlic and cheese in the pesto to your preference.
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- Add a few cherry tomatoes to the pesto for a touch of sweetness and color.
- Serve with a sprinkle of toasted breadcrumbs for added texture.