Tuscan > Testaroli

Testaroli with Zucchini and Basil Recipe

Ingredients with Measurements:
- 2 cups of chickpea flour
- 2 cups of water
- 2 medium zucchinis, sliced
- 1/2 cup of fresh basil leaves, chopped
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper

Special equipment needed:
- Large mixing bowl
- Whisk
- 9x13 inch baking dish
- Skillet

Step-by-step instructions:

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

2. Preheat the oven to 400°F.

3. Pour the mixture into a 9x13 inch baking dish and bake for 20-25 minutes, or until the testaroli is set and lightly golden.

4. While the testaroli is baking, heat the olive oil in a skillet over medium heat.

5. Add the sliced zucchini and cook for 5-7 minutes, or until tender.

6. Once the testaroli is done, remove it from the oven and let it cool for a few minutes.

7. Cut the testaroli into squares or triangles and transfer them to the skillet with the zucchini.

8. Add the chopped basil leaves and toss everything together until the testaroli is coated with the zucchini and basil mixture.

9. Serve hot and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings

Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 28g
Protein: 11g
Fiber: 7g

Substitutions for ingredients:
- You can use all-purpose flour instead of chickpea flour.
- You can use any type of squash instead of zucchini.
- You can use any type of herb instead of basil.

Variations:
- You can add some grated Parmesan cheese on top of the testaroli before serving.
- You can add some chopped tomatoes or roasted red peppers to the zucchini mixture.
- You can add some cooked shrimp or chicken to the dish for some extra protein.

Tips and tricks:
- Make sure to whisk the chickpea flour and water mixture well to avoid lumps.
- You can use a blender or food processor to make the mixture smoother.
- You can make the testaroli ahead of time and store them in the fridge for up to 3 days.

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

Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until warmed through.

Presentation ideas:
Serve the testaroli with zucchini and basil on a large platter and garnish with some extra chopped basil leaves.

Garnishes:
Chopped basil leaves or grated Parmesan cheese.

Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio.

Suggested side dishes:
A simple green salad or some roasted vegetables would be a great side dish for this meal.

Troubleshooting advice:
- If the testaroli is too thick, add a little bit more water to the mixture.
- If the zucchini is too watery, drain it before adding it to the skillet.

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

Food history:
Testaroli is a traditional Italian dish that originated in the region of Liguria. It is made with chickpea flour and water and is similar to a pancake or crepe.

Flavor profiles:
This dish is savory and slightly nutty from the chickpea flour, with a fresh and herbaceous flavor from the zucchini and basil.

Serving suggestions:
Serve this dish as a main course for lunch or dinner.

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Region: Italian

Taste: Savory, Herby, Tangy, Fresh, Nutty