Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with sauce. Here's how to make them at home.
'tuscan' on Serious Eats
Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make them at home.
Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it).
The word "Tuscan" has been abused and misused on the menus of everyone from The Olive Garden to Subway and can generally be translated to mean "vaguely Italian and probably but not necessarily grilled and maybe it contains chicken but it definitely has some sort of dried herbs on it and melted cheese and doesn't this sound healthier than the other things on the menu because it's all mediterranean and stuff?"
Appealing Appalling, right?
But today marks a bold new day in the New York pizza scene. I have borne witness to not one, but two watershed moments that will, for better or for worse, forever alter my perception of what is true and right in the pizzascape.
In the 19th century, Tuscan peasants scrounged for every morsel, and malnutrition diseases like pellagra were rife. Tuscans did the best they could out of little. When salt prices spiked, bakers simply made their bread without salt, beginning a tradition that continues today.
The Onion: "I'm not really sure if she even knows what makes food Tuscan, but there's something about that region-specific culinary modifier that she finds inordinately appetizing."...
Jane Snow of the Akron Beacon Journal, on how "Tuscan" is used and abused as an unauthentic adjective today: "White beans are in so many dishes that Tuscans are called “bean eaters” elsewhere in Italy. But that doesn’t mean a recipe for canned beans and chopped tomatoes in salad dressing should be called “Tuscan,” as it is in The Dinner Doctor by Anne Byrne. Or that a Pillsbury Bake-Off recipe for Tuscan Roasted Potato-Chicken Salad made with frozen potatoes, cubed mozzarella cheese, canned white beans and pre-cooked chicken strips deserves the name. But what the heck. Almost any dish with garlic, basil, rosemary, sun-dried tomatoes and even chicken has been tagged “Tuscan” somewhere, sometime in the United States."...