List of Ingredients
- 1 1/2 C. of Italian 00 flour
- 2/3 C. of buckwheat flour
- 1/2 C. of rice flour
- 2 OZ. of pine nuts
- 2 OZ. of green basil leaves
- 1/4 C. of rice starch
- 1 OZ. of macadamia nuts
- 1 clove garlic
- Grated cheese
- Red basil
- Salt
- Pepper
- Extravirgin olive oil
Method
In a pan, toast the coarsely chopped macadamia nuts. Toast the pine nuts in another pan. Blend the green basil, the peeled and chopped garlic clove, 1 ounce of the toasted pine nuts, 1/3 cup of oil, and a tablespoon of grated cheese. Season with salt and pepper to taste.
For the testaroli: with a whisk, mix the Italian 00 flour with 1 1/2 cups of water and a pinch of salt until an even, fluid batter forms. Let it rest, covered, for 1 hour. Grease a cast iron pan (9 inches in diameter), heat it, and then add a few ladlefuls of the batter. Cook for 3 minutes, then flip using
a spatula and cook for another minute. Repeat until all the batter has been used.
For the gluten-free testaroli: Mix the buckwheat flour, rice flour, rice starch, a pinch of salt, and 1 1/2 cups of water until an even batter forms. Let it rest covered for 1 hour. Proceed with the batter as described above in the traditional testaroli recipe. Cut the testaroli into 2-inch diamonds. Bring a pot of salted water to a boil, turn off the heat, and immerse the testaroli for 1-2 minutes. Top the testaroli with the pesto, plate them, and garnish with the macadamia nuts, remaining pine nuts, and red basil leaves.