During our trip around Tuscany we need to rest for a while and recover the energy. To get it I suggest you to taste the “Testaroli” – a specialty food of Lunigiana.
The Testaroli appear as one large disk – far wider of the old LP record ! – This disk is a special puff pastry created from the skilful mixture of wheat flour with water and baked in the “testo”, a special pan from which the food takes its name. Per gustare i Testaroli il gran disco del sole deve essere tagliato a quadrotti più o meno regolari. Questi quadrotti sono poi immersi in acqua salata che è stata portata a ebollizione e poi fermata, chiuso il gas insomma. Per 1 minuto nell’acqua bollente poi possono essere conditi a strati sul piatto di portata a piacimento, ma viene suggerito il pesto alla genovese o sugo di funghi e cacciagione.
Buon appetito !
To taste the Testaroli the large disk of the pastry must be cut into squares more or less regular. These squares are then dipped in salt water that has been brought to a boil and then stopped, closed the gas in short. For 1 minute in boiling water then can be dressed in layers on a serving dish at will, but it is suggested that the pesto sauce or mushroom sauce and game.
The Testaroli in photography we have served together using the pesto sauce, but they came just as well.
Enjoy your meal!