Ingredients with Measurements:
- 2 cups of flour
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- 2 cups of canned artichoke hearts, drained and chopped
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Testaroli pan or a large non-stick skillet
- Blender or food processor
1. In a large mixing bowl, combine the flour, water, and salt. Mix until a smooth batter forms.
2. Heat a testaroli pan or non-stick skillet over medium-high heat. Grease the pan with a little bit of olive oil.
3. Pour a ladleful of the batter onto the pan and spread it evenly to cover the surface. Cook for 2-3 minutes until the bottom is golden brown. Flip the testaroli and cook for another 2-3 minutes until the other side is golden brown as well. Repeat until all the batter is used up.
4. Once the testaroli is cooked, cut it into small squares and set aside.
5. In a blender or food processor, puree the artichoke hearts until smooth.
6. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
7. Add the artichoke puree to the skillet and cook for 5-7 minutes until heated through.
8. Add the chopped testaroli to the skillet and toss to coat with the artichoke sauce.
9. Sprinkle grated Parmesan cheese over the top and season with salt and pepper to taste.
10. Serve hot and enjoy!
Preparation time: 15 minutes
Cooking time: 30 minutes
Medium-high heat for cooking the testaroli and medium heat for cooking the artichoke sauce.
This recipe serves 4 people.
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Total carbohydrates: 55g
Dietary fiber: 10g
Substitutions for ingredients:
- You can use fresh artichokes instead of canned ones. Simply clean and trim the artichokes and steam them until tender before pureeing them.
- You can use any type of cheese you prefer instead of Parmesan cheese.
- You can add other vegetables to the artichoke sauce, such as spinach, kale, or roasted red peppers.
- You can add cooked chicken or shrimp to the dish for extra protein.
Tips and tricks:
- Make sure to spread the testaroli batter evenly on the pan to ensure even cooking.
- You can make the testaroli ahead of time and store them in the fridge for up to 2 days before using them in this recipe.
- If the artichoke sauce is too thick, you can thin it out with a little bit of chicken or vegetable broth.
Store any leftover testaroli and artichoke sauce in separate airtight containers in the fridge for up to 3 days.
To reheat, simply heat the testaroli and artichoke sauce separately in the microwave or on the stove until heated through.
Serve the testaroli and artichoke sauce in a large serving dish and sprinkle some fresh herbs over the top for a pop of color.
Garnish with some chopped fresh parsley or basil for extra flavor.
This dish pairs well with a crisp green salad or some roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic bread, or a side of pasta would all be great accompaniments to this dish.
- If the testaroli is sticking to the pan, make sure to grease the pan well with olive oil before cooking.
- If the artichoke sauce is too thin, you can thicken it up by adding a little bit of cornstarch mixed with water.
Food safety advice:
Make sure to store any leftovers in the fridge and reheat them to an internal temperature of 165°F before consuming.
Testaroli is a traditional Italian pasta that originated in the region of Liguria. It is made from a simple batter of flour, water, and salt that is cooked on a special pan called a testarolo.
This dish has a savory and slightly tangy flavor from the artichoke sauce, with a nutty and slightly chewy texture from the testaroli.
Serve this dish as a main course for lunch or dinner, or as a side dish for a larger Italian feast.
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