Ingredients with Measurements:
- 2 cups of flour
- 2 cups of water
- 1 teaspoon of salt
- 1 head of broccoli, chopped into small florets
- 1 cup of ricotta cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Testaroli pan or a large non-stick skillet
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, water, and salt until smooth.
2. Heat a testaroli pan or a large non-stick skillet over medium-high heat. Grease the pan with olive oil.
3. Pour a ladleful of the batter into the pan and spread it out evenly. Cook for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
4. In a blender or food processor, blend the broccoli florets until finely chopped.
5. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped broccoli and sauté for 5-7 minutes until tender.
6. Add the ricotta cheese to the skillet and stir until well combined. Season with salt and pepper to taste.
7. Serve the testaroli with the broccoli and ricotta sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Testaroli pan or non-stick skillet: medium-high heat
- Large skillet: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 43g
- Protein: 14g
Substitutions for ingredients:
- Broccoli: cauliflower or asparagus
- Ricotta cheese: goat cheese or feta cheese
Variations:
- Add sliced cherry tomatoes or sun-dried tomatoes to the broccoli and ricotta sauce.
- Top with grated Parmesan cheese or chopped fresh herbs like basil or parsley.
Tips and tricks:
- Use a ladle to pour the batter into the pan to ensure even thickness.
- If the batter is too thick, add a little more water to thin it out.
- To make the testaroli ahead of time, stack them between sheets of parchment paper and store in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover testaroli and broccoli and ricotta sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the testaroli, place them in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
- To reheat the broccoli and ricotta sauce, heat it in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the testaroli and broccoli and ricotta sauce on a large platter for a family-style meal.
- Garnish with fresh herbs or a drizzle of olive oil.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
Troubleshooting advice:
- If the testaroli sticks to the pan, make sure it is well greased with olive oil before pouring in the batter.
- If the batter is too thin, add a little more flour to thicken it up.
Food safety advice:
- Make sure to cook the testaroli and broccoli and ricotta sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Testaroli is a traditional Italian pasta made from a batter of flour, water, and salt. It originated in the region of Liguria and is often served with pesto or other sauces.
Flavor profiles:
- The testaroli has a mild flavor and a slightly chewy texture. The broccoli and ricotta sauce is creamy and savory with a hint of sweetness from the broccoli.
Serving suggestions:
- Serve the testaroli and broccoli and ricotta sauce as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian