Join me as I discover the origins of the very first pasta recipe. Testaroli is famous in the Lunigiana region of Tuscany, and although you might never have heard of it before, it has been a staple of the region for over 2,000 years.
I visit Alessandra, an artisanal testaroli producer, who appears in my cookbook 'At the Table of La Fortezza'. She makes around 100 testaroli per day using this incredible traditional process. Then we head to my friend Jacopo, who owns a castle just outside Fivizzano, for a fresh and innovative pesto recipe to pair with our testarolo.
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👩🍳RECIPE👩🍳
Testaroli
Serves 4-6
INGREDIENTS:
1 cup 00 type flour
1 teaspoon salt
1 to 2 cups water
1 teaspoon baking powder
3 tablespoons olive oil
PREPARATION:
Mix the flour and the salt and baking powder in a bowl add the water. Place a cast iron skillet on your cooktop with 3 tablespoons oil, I like to wipe it down with a paper towel to coat the bottom of the pan. Once the skillet is hot, ladle in 1 cup and turn the batter like you are making a crepe with a oven mitt, swirl the batter around until evenly coated. Watch it cook, when the top is pale and filled with holes and the bottom is brown for 3 minutes, then flip it for 20 seconds, remove it from the pan. You can add more oil to the pan for additional testaroli.
Cut the testaroli into 2 inch squares and blanch in a pot of boiling water for 30 seconds, then drain, place back into the warm skillet and add ½ cup of fresh pesto (recipe below) Place into 4 bowls top with parmesan cheese serve warm with plenty of grated parmesan cheese.
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👨🏻🍳Jacopo’s Pesto
👨🏻🍳
INGREDIENTS:
2 cloves of garlic, center removed
6 cups loosely packed basil leaves gently washed and dried.
1/2 cup+ 3 tablespoons toasted pine nuts ( reserve 3 tablespoons for garnish)
1/2 cup grated Parmesan Cheese Parmesan (plus ¼ to ½ cup for serving)
1/2 cup Pecorino Cheese
3 tablespoons fresh lime juice
½ teaspoon salt
3/4 cup Extra virgin olive oil
PREPARATION:
In a mortar place garlic pressing with the pestle smash garlic, then add pine nuts, add
basil leaves and cheese. Squeeze half of a line into the mixture add salt and place
the mixture into a bowl and add slowly to incorporate.
Serve on pasta room temperature. Garnish with pine nuts and grated Parmesan
cheese.
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Chapters:
0:00 - Intro
0:52 - Meeting Alessandra
1:54 - Recipe
2:38 - Stoking the Fire
3:14 - What is a Testo
4:17 - Preparing a testarolo
4:31 - Tasting Fresh Testaroli
4:55 - Meeting Jacopo for Lunch
5:12 - I Hate Those Bells
5:37 - Where Did You Get Your Testarolo?
6:20 - Cutting the Testarolo
7:12 - Making the Pesto
9:10 - Blanching the Testarolo
9:41 - Serving
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Негізгі бет Тәжірибелік нұсқаулар және стиль The OLDEST PASTA RECIPE in the world (testaroli)
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