How to Cook Testaroli Al Pesto

Serves: 2-3

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Testaroli Al Pesto:

For the pesto:

• 1 bunch fresh basil, leaves picked
• ½ cup extra virgin olive oil, plus more as required
• 1 tbsp pine nuts
• 1/3 cup Parmesan or Pecorino cheese, freshly grated
• 1 garlic clove, peeled and thinly sliced
• Salt to taste

For the testaroli:

• 1 cup water
• ½ cup all purpose flour
• ½ cup whole what white flour
• 1 onion, peeled and halved

Cooking instructions for Testaroli Al Pesto:

• Place the flour in a bowl and pour in water in a steady stream, while stirring them together with a fork while breaking the clumps at the same time, until they blend together to form a thick, smooth batter.
• Set aside for half an hour without agitating it at all.
• To make the pesto, dump the pine nuts, basil and garlic into the food processor and sprinkle 2 tsp grated cheese into it.
• Pulse them briefly to chop roughly and drizzle the olive oil in a thin, continuous stream, while the motor of the processor is running, until the ingredients are pulsed smoothly into a homogenous mixture.
• Stir in a pinch of salt to season and set aside.
• Drizzle some olive oil in a non-stick, 6’’ wide skillet and heat it over high flame until it shimmers.
• Insert the fork into the upper, dome-shaped portion of the onion half and spread the oil across the pan with the help of its cut-side.
• Pour ¼ cup of the batter into the hot skillet and tilt the latter slightly, while making a swirling motion subsequently, to spread the batter across it.
• Cool one side for 3 minutes or until the edges separates from the pan and the bottom begins to turn golden.
• Turn it over carefully and cook the other side similarly, until it turns golden brown on either sides.
• Slide it into a serving plate and keep warm in a hot oven.
• Make rest of the crepes similarly, using rest of the batter and drizzle the pesto over them.
• Sprinkle the remaining cheese on top and serve right away.

Image credit: Wikimedia Commons

Last Updated on May 16, 2013 by