Testaroli with Pesto is a delightful traditional dish from Ligurian cuisine, specifically from Lunigiana, a historical region extending between Liguria and Tuscany.
This dish features two main components: Testaroli and Genovese Pesto.
Here’s how they are prepared and what makes them unique:
Testaroli: Testaroli are a type of thick, flat pasta, similar to a crepe. Their preparation begins with a batter made of durum wheat flour, water, and salt. The water-based dough with flour and salt is prepared and then cooked in ‘testi’. ‘Testi’ are refractory clay discs, similar to round baking trays, heated on a wood or charcoal fire. Once the dough is cooked in the ‘testi’, a large round pasta disc is obtained, similar to a crepe or flatbread but thicker. Testaroli are often served as a base for pesto but can also be seasoned in various ways.
Genovese Pesto: Genovese pesto is a rich and flavorful green sauce made from fresh basil, pine nuts, garlic, extra virgin olive oil, and Parmigiano-Reggiano or Pecorino cheese. These ingredients are pounded together in a mortar or blended to create a creamy and aromatic sauce. Its consistency is usually quite thick yet still fluid, perfect for dressing testaroli.
Preparation of Testaroli with Pesto: To prepare Testaroli with Pesto, the cooked testaroli are cut into pieces and served hot. Genovese pesto is poured over them, blending well with the thick texture of the testaroli. Often, a final touch of grated cheese, such as Parmigiano-Reggiano, is added to enhance the flavor and creaminess.
Thanks to Mattia Lapperier for this exquisite culinary experience. Testaroli and Pesto are a treat for the palate and a testament to how food can bring people together through its flavor and meaning. Enjoy your meal!
I prepared this recipe with ready-made pesto and vacuum-sealed testaroli.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
I prepared the testaroli with pesto using ready-made vacuum-sealed testaroli and Pesto di Pra from Liguria
- ready-made vacuum-sealed testaroli
- pesto
- Parmigiano Reggiano PDO (or Pecorino Romano)
- extra virgin olive oil
- pine nuts (for garnish)
Steps
The dough made of water, flour, and salt is cooked in the ‘testi’ – hence the name “testaroli” – which are refractory clay discs heated on a wood fire. This results in a round pasta disc a few millimeters thick, similar to a crepe, from which small rhombuses are cut and parboiled in water and seasoned in different ways.
Preparing testaroli with pesto using ready-made vacuum-sealed testaroli and ready-made Pesto di Pra is a quick and convenient solution to enjoy this traditional Italian dish. Here’s how you can do it:
This large pasta disc is then cut into small rhombuses or diamonds, often with a knife or a special sword-shaped blade called “spino.” These small pasta rhombuses are then parboiled in boiling water until they become soft and float to the surface. Once cooked, the testaroli are seasoned in different ways.
Bring Water to a Boil: In a large pot, bring a generous amount of salted water to a boil. Make sure the pot is big enough to hold the testaroli without overlapping them.
Parboil the Testaroli: Immerse the ready-made vacuum-sealed testaroli in the boiling water. Follow the package instructions regarding cooking time, but it usually takes only a few minutes as they are already cooked.
Drain the Testaroli: When the testaroli are ready, drain them using a slotted spoon or skimmer and place them in a large dish or bowl.
Dress with Pesto: Add the ready-made Pesto di Pra to the testaroli. The amount of pesto depends on your personal taste, but you can usually use one or two generous tablespoons of pesto per serving of testaroli. Mix well to evenly distribute the pesto over the pasta.
Optional: Add Cheese and Pine Nuts: If desired, you can add grated cheese (such as pecorino or parmesan) and toasted pine nuts for added flavor and texture. Just sprinkle a small amount over the dressed testaroli.
Optional: A Drizzle of Olive Oil: For a final touch, you can add a drizzle of extra-virgin olive oil over the testaroli to further enrich the dish.
Serve Hot: The testaroli with pesto are best served hot. You can garnish the dish with a few fresh basil leaves, if desired, for a decorative touch.
Now you’re ready to enjoy your testaroli with pesto made in a simple and quick way! This dish is perfect for a quick dinner or a tasty lunch.
Storage and Notes
Testaroli with Pesto is a simple and tasty dish, but if you have the time and means, preparing fresh pesto with basil, pine nuts, garlic, olive oil, and cheese can give an extra touch of freshness to the dish. Experiment with additions to the pesto or toppings to customize the testaroli to your taste.
You can add ingredients like sun-dried tomatoes, black olives, or other elements you prefer. Testaroli with Pesto can be served as a main dish, appetizer, or side dish, depending on your preferences and portions.
FAQ (Questions and Answers)
Experiment with these seasoning options and customize your testaroli according to your personal taste. Testaroli are an excellent base for a variety of sauces and toppings, so let your creativity run wild in the kitchen!
How can I dress the testaroli besides pesto?
Butter and Sage: Prepare a simple butter and sage sauce. Melt the butter in a pan with fresh sage leaves until golden and fragrant. Pour this delicious sauce over the testaroli and add grated cheese if desired.
Tomato Sauce: A homemade tomato sauce or canned tomato sauce can be used to dress the testaroli. You can also add fresh basil and grated parmesan for an extra touch of flavor.
Mushrooms and Cream: Sauté fresh mushrooms with onion and garlic in olive oil until golden, then add cooking cream to create a delicious mushroom sauce. Pour this sauce over the testaroli for a creamy and flavorful dish.
Red Pesto: Red pesto, made with sun-dried tomatoes, basil, pine nuts, cheese, and olive oil, is a great alternative to traditional green pesto. Spread generously the red pesto over the testaroli for a rich and enveloping flavor.
Black Olives and Capers: Slice black olives and capers and mix them with olive oil, garlic, black pepper, and a pinch of dried red chili. This combination will give the testaroli a unique Mediterranean taste.
Smoked Salmon and Sour Cream: Add thin slices of smoked salmon and a spoonful of sour cream to the testaroli for an elegant and flavorful preparation.
Ricotta and Spinach: Mix ricotta with cooked spinach, garlic, and nutmeg. Spread this cream over the testaroli and gratinate the whole thing in the oven for a deliciously creamy baked preparation.
Tuna and Olives: Drain canned tuna and slice black olives. Mix the tuna, olives, olive oil, grated lemon, and chopped parsley for a fresh and Mediterranean dressing.
Arugula and Cherry Tomatoes: Halve cherry tomatoes and mix with fresh arugula, garlic, olive oil, and parmesan shavings for a light and fresh seasoning.
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