Sig's antipasti Testaroli

Name: Sig's antipasti Testaroli
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Italien pizza flour type00; 100 grams plain flour; 300 ml water; 1 pinch salt; 12 anchovy filets in oil; 40 grams smoked pancetta or bacon( use vegetarian if you like); 20 leaf of spinach, washed; 1 bunch of parsley, finely chopped; 1 tsp Dijon mustard; 45 ml best olive oil; 15 ml best balsamic vinegar; 1 pinch salt

Sigrun @sigrun

German, living in England

this is an absolute delightful antipasti (L)

Sigrun @sigrun

German, living in England

this is an absolute delightful antipasti (L)

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Ingredients

4 servings

100 gramsItalien pizza flour type00
100 gramsplain flour
300 mlwater
1 pinchsalt
for filling
12anchovy filets in oil
40 gramssmoked pancetta or bacon( use vegetarian if you like)
20leaf of spinach, washed
for vinaigrette
1 bunchof parsley, finely chopped
1 tspDijon mustard
45 mlbest olive oil
15 mlbest balsamic vinegar
1 pinchsalt

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Steps

1

Mix the two flours together and the salt. Add the water gently and whisk to make a thick pancake dough. Pour half into a well heated crepe pan, cook for three minutes but do not turn, take out and make a second pancake. the same way.Cut each into 12 equal pieces, trimming each one into a neat triangle, making the Testaroli.
2

Brown the bacon or pancetta in frying pan , turn off heat and add anchovy filets.
3

Mix all ingredients for vinaigrette until creamy.
4

I n a pot boil salted water, take of heat, add the Testaroli. When they start lifting to top take them out an carefully and quickly rinse under cold water
5

Arrange the Testaroli in layers with spinach bacon/ pancetta. and anchovy. Drizzle with the vinaigrette. Serve immediately.