Testaroli al Pesto

Method

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1. Whisk the flour, water, salt and oil into a thin, smooth batter, about the consistency of single cream. Rest 30 minutes.

   Mark done

2. Pound the pesto ingredients in a mortar: garlic and pine nuts first, then basil, then cheese, then the oil trickled in.

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3. Heat a heavy 26 cm pan over medium heat and wipe it with oil.

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4. Pour in a thin ladle of batter, swirl to coat, and cook on one side only for 3 minutes, until the top is set and dry and the base is pale gold with brown spots. Do not turn it.

   Mark done Start 3 min timer

5. Stack the cooked testaroli under a cloth and repeat. Cut them into 5 cm diamonds.

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6. Bring a pan of salted water to the boil and then take it off the heat completely.

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7. Drop the diamonds in for 60 seconds, lift them out with a slotted spoon, and dress immediately with pesto, parmesan and oil.

   Mark done Start 60 sec timer

Chef’s Tips

• One side only. A turned testarolo goes tough.
• Water off the heat for the second cooking, or they dissolve.
• Sixty seconds, no more.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A glass of Vermentino
• Green salad
• More pesto

Storage & Reheating

The cooked pancakes keep 3 days refrigerated and freeze for a month. Finish to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.