Testaroli & Panigacci

Panigacci (singular panigaccio) is an Italian recipe from Liguria that is a cross between a pancake and bread. Testaroli is given the name as it is traditionally made in terracotta testa. I use a griddle plate on a barbecue. The panigacci can then also be made into a pasta, testaroli. They are regarded as cibo povero - poor or peasants' food.

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Equipment

griddle pan or griddle plate

Ingredients

150 g Plain flour
150 g Semolina flour
¼ tsp Baking powder
½ tsp Salt
575 g Water

Instructions

Panigacci

Mix the flour, salt, and baking powder in a large bowl. Slowly add the water and whisk to a smooth batter. Continue whisking for 1 minute to aerate the batter. Leave the batter to rest for 20-30 minutes. Meanwhile pre-heat griddle to 285°C
Grease the griddle with the sunflower oil. Add batter to the griddle, and spread to a thin layer.
Cook until the pancake is starting lift from the griddle, the edges start to swell and change colour (about 3 minutes).
Turn the pancake over with a fish slice/spatula and cook the other side for about 1 minute. The surface should have some darker spots.
Transfer the pancake to a rack to cool. Do not stack the pancakes as they should not be steamed..
Wipe the griddle and re-grease. Repeat with the remaining batter.
Serve with pesto sauce, porcini mushroom ragout, mozzarella, basil and tomato sauce.

Testaroli

Cut the pancakes into diamonds about 5cm long.
Bring a pan of salted water to a boil, then remove from heat. Add the pancake pieces until all are submerged and then immediately drain off in a colander.
Transfer to a large serving bowl and toss gently with pesto. Serve with torn basil leaves, grated parmesan and toasted pine nuts.