Italian > Testaroli Pasta

Testaroli with Olives and Feta Recipe

Ingredients with Measurements:
- 2 cups of chickpea flour
- 2 cups of water
- 1 teaspoon of salt
- 1/2 cup of pitted Kalamata olives, chopped
- 1/2 cup of crumbled feta cheese
- 2 tablespoons of olive oil

Special equipment needed:
- Large mixing bowl
- Whisk
- 9-inch square baking dish
- Large pot
- Strainer
- Knife
- Cutting board

Step-by-step instructions:

1. In a large mixing bowl, whisk together the chickpea flour, water, and salt until smooth.

2. Pour the mixture into a 9-inch square baking dish and let it rest for 30 minutes.

3. Preheat the oven to 400°F.

4. Bake the mixture for 10-12 minutes, or until the top is golden brown.

5. Remove from the oven and let it cool for a few minutes.

6. Cut the testaroli into small squares or diamonds.

7. In a large pot, bring salted water to a boil.

8. Add the testaroli to the boiling water and cook for 2-3 minutes, or until they float to the surface.

9. Drain the testaroli and transfer them to a large serving bowl.

10. Add the chopped olives, crumbled feta cheese, and olive oil to the bowl.

11. Toss everything together until the testaroli are coated in the olive oil and the olives and feta are evenly distributed.

12. Serve immediately.

- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 360
- Total fat: 20g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 890mg
- Total carbohydrates: 30g
- Dietary fiber: 5g
- Sugars: 2g
- Protein: 15g

Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour.
- Kalamata olives can be substituted with any other type of olive.
- Feta cheese can be substituted with goat cheese or any other crumbly cheese.

- Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as basil or oregano for a different taste.

Tips and tricks:
- Make sure the testaroli are cut into small pieces so they cook evenly.
- Don't overcook the testaroli or they will become mushy.
- Serve the dish warm for the best flavor.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the testaroli in the microwave or on the stovetop until warm.

Presentation ideas:
- Serve the testaroli in a large serving bowl or on individual plates.
- Garnish with fresh herbs or a sprinkle of paprika.

- Fresh herbs such as parsley or basil.
- A sprinkle of paprika.

- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette.
- Roasted asparagus with garlic and lemon.

Troubleshooting advice:
- If the testaroli are too thick, add a little more water to the batter.
- If the testaroli are too thin, add a little more flour to the batter.

Food safety advice:
- Make sure to cook the testaroli thoroughly to avoid any foodborne illnesses.

Food history:
- Testaroli is a traditional Italian dish that originated in the region of Liguria.

Flavor profiles:
- The testaroli has a nutty flavor from the chickpea flour, which pairs well with the salty olives and tangy feta cheese.

Serving suggestions:
- Serve as a main dish or as a side dish.

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Region: Italian

Taste: Savory, Tangy, Salty, Herby, Nutty