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As in all the ancient recipes the preparation is easy...the
difficult is to find the right consistency and roll correctly the dough |
| mix both the flour varieties with salt, add water and stir for
avoiding lumps |
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until obtaining a fluid batter, to be spread with a spoon or
ladle |
| heat the skillet at high temperature and spread the
dough with a ladle on. Attention: the particularity of this kind of
dough is to be soft and porous in the middle (if some hole appear is well)
while its sides will be thin and crispy |
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wait until the testarolo will start separating from the
skillet. |
| pay attention: as soon as its sides start to swell and the
flour changes color, it is the moment to turn it upside down. |
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cook it on the new side for short time (one minute), for not
drying it too much |
| put onto a dish some sauce and then the testarolo on. Cut it
to 4 slices. Spread sauce on it again. The sauce must be on both sides. |
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