Ingredients with Measurements:
- 2 cups of chickpea flour
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 2 cups of cherry tomatoes, halved
- 1 cup of fresh mozzarella, diced
- 2 cloves of garlic, minced
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
Special equipment needed:
- Testaroli pan or a large non-stick skillet
1. In a large mixing bowl, whisk together the chickpea flour, water, salt, and olive oil until smooth.
2. Heat the testaroli pan or non-stick skillet over medium-high heat. Once hot, pour a ladleful of the batter onto the pan and spread it out into a thin layer. Cook for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
3. In a separate pan, sauté the garlic in olive oil until fragrant. Add the cherry tomatoes and cook for 5-7 minutes until they start to break down and release their juices. Season with salt and pepper to taste.
4. To assemble, place a testaroli on a plate and top with the tomato mixture and diced mozzarella. Repeat with the remaining testaroli, tomato mixture, and mozzarella.
5. Garnish with fresh basil and serve immediately.
Preparation time: 10 minutes
- Cooking time: 20 minutes
- Medium-high heat
- 4 servings
- Calories: 350
- Fat: 14g
- Carbohydrates: 38g
- Protein: 18g
Substitutions for ingredients:
- Regular flour can be used instead of chickpea flour
- Any type of cheese can be used instead of mozzarella
- Other types of tomatoes can be used instead of cherry tomatoes
- Add cooked shrimp or chicken for a protein boost
- Use different herbs such as oregano or thyme for a different flavor profile
- Add sliced mushrooms or bell peppers for extra vegetables
Tips and tricks:
- Make sure to spread out the batter thinly to ensure even cooking
- Use a non-stick skillet if you don't have a testaroli pan
- If the batter is too thick, add more water until it reaches a pourable consistency
- Store any leftover testaroli in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the testaroli in a skillet over medium heat until warmed through.
- Serve on a large platter with fresh basil leaves scattered on top.
- Fresh basil leaves
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
- If the testaroli is sticking to the pan, make sure it is fully cooked on one side before flipping it over.
- If the batter is too thin, add more chickpea flour until it reaches a thicker consistency.
Food safety advice:
- Make sure to cook the testaroli and tomato mixture to the appropriate temperature to avoid any foodborne illnesses.
- Testaroli is a traditional Italian pasta that originated in the Liguria region.
- Savory, tangy, and fresh
- Serve as a main dish for lunch or dinner.
Cooking Method: N/A
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