At the Table of La Fortezza: Testaroli

At the Table of La Fortezza, published Rizzoli NY,  is out TODAY! This gorgeous cookbook is my love letter to the region we live in called the Lunigiana, Italy. I would love for you to cook along with me (and chef Leo) so I decided to make a video recipe series based on the cookbook on my You Tube Channel All About Annette. Head over and please like and subscribe.

To celebrate the publish day of At the Table of La Fortezza, I introduce you to ancient pasta called testaroli, made the Medieval way with fire and iron. Meet Alessandra the warrioress of the testo. She is a marvel to watch at the fire pit. Please leave a comment because I would love to know what you think. Also, by leaving a comment, you’ll have a chance to win a signed copy of the book. So head on over to WIN! The winner will be selected live on Thursday, September 22nd 2022. Please note, you have to live in the US to be eligible to win.

A signature dish of the Lunigiana, Testaroli is considered an ancient pasta originating from the Etruscan civilization of the region. Testaroli has been described as “the earliest recorded pasta.” It is a crepe prepared first from a batter that is cooked in a special iron skillet called a testo, from which the food’s name is derived. The testo is traditionally a flat terra cotta, or cast-iron cooking surface. The crepe is then cut into diamond shapes, and sometimes cooked further in boiling water. It is served like pasta. When you order testoroli in a restaurant, you are asked to choose how you want it dressed: with pesto sauce, ragu, or other ingredients, such as olive oil, Pecorino, or Parmesan cheese. The traditional toppings are ragu, pesto, or parmesan cheese with olive oil.

Testaroli

Serves 4-6

Ingredients:

• 1 cup 00 type flour

• 1 teaspoon salt

• 2 cups water

• 1 teaspoon baking powder

• 3 tablespoons olive oil

Topping:

• ½ cup fresh pesto (see below for Jacopo’s Pesto recipe)

• 1/3 cup grated parmesan cheese

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 of 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, then flip it for 20 seconds, remove it from the pan

• 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 (you’ll find Jacopo’s recipe below)

• Place into 4 bowls, top with parmesan cheese. Serve warm with plenty of grated parmesan cheese 

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

• 1/2 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