The great Pontremoli speciality: a batter cooked in testi, cut into pieces and served with pesto and cheese.
Origin Pontremoli
Servings 4 servings
Time ≈ 40 min
Ingredients
400 g wheat flour
500 ml water
8 g salt
120 g pesto
2 tbsp olive oil
60 g pecorino or Parmesan
Method
Mix the flour, salt and cold water into a smooth batter. Rest for 30 minutes.
Pour a thin ladleful into a lightly oiled heavy pan. Cover and cook for 3–4 minutes to make a 4–5 mm disc.
Cool, cut into diamonds and reheat for 2–3 minutes in barely simmering salted water. Drain, add pesto loosened with oil and finish with cheese.