Photograph of the finished Testaroli al pesto

Italy · Bánh bột nướng chảo Testaroli xốt pesto

Testaroli al pesto

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Italian basil Italian basil 5.6 oz
  • Photograph of Pine nuts Pine nuts 3.5 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Pecorino cheese Pecorino cheese 4.2 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 3.5 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Mix the flour with water and salt to form a thin paste, similar to crepe batter, and let it rest for 30 minutes.
  2. 2 Heat a cast iron pan until very hot, then coat it with a thin layer of batter and bake for 3 minutes on each side until a crispy crust forms.
  3. 3 Cut the cake into 4 cm diamond shapes.
  4. 4 Blanch the pastry in boiling water (after the heat has been turned off) for exactly 60 seconds; the vigorously boiling water will break the pastry into a powder.
  5. 5 Grind basil with garlic, pine nuts, olive oil, and two types of cheese to make pesto, then mix with warm testaroli.
Start cooking