Ingredients with Measurements:
- 2 cups of flour
- 2 cups of water
- 1 teaspoon of salt
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, water, and salt. Mix until a smooth batter forms.
2. Heat a large pot of salted water over high heat. Once boiling, pour the batter into the pot in a thin layer, like a crepe. Cook for about 5 minutes, or until the testaroli is cooked through and floats to the surface.
3. Remove the testaroli from the pot and cut into bite-sized pieces.
4. In a blender or food processor, puree half of the asparagus with 1/4 cup of Parmesan cheese and 1 tablespoon of olive oil until smooth.
5. Heat the remaining olive oil in a large skillet over medium heat. Add the remaining asparagus and cook for 3-4 minutes, or until tender.
6. Add the testaroli to the skillet and toss with the asparagus. Pour the asparagus puree over the top and stir to combine.
7. Sprinkle the remaining Parmesan cheese over the top and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 42g
Protein: 12g
Sodium: 610mg
Fiber: 3g
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or green beans.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with chopped fresh herbs, such as basil or parsley, for added flavor.
Tips and tricks:
- Be sure to pour the batter into the pot in a thin layer to ensure even cooking.
- If the batter is too thick, add a little more water to thin it out.
- To make the testaroli ahead of time, cook and cut into pieces, then store in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a large platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the batter is too thin, add a little more flour to thicken it up.
Food safety advice:
Be sure to cook the testaroli thoroughly to avoid any risk of foodborne illness.
Food history:
Testaroli is a traditional Italian pasta made from a batter of flour and water. It originated in the region of Liguria and is often served with pesto or tomato sauce.
Flavor profiles:
This dish is savory and earthy, with a creamy asparagus puree and nutty Parmesan cheese.
Serving suggestions:
Serve as a main dish or as a side dish alongside grilled meats or fish.
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Region: Italian