Toscane La Cuillère d’argent t e s ta r ol i a l p e s to m i n e s t r a g a r fa g n in a d i fa r r o Testaroli with pesto This dish was traditionally cooked over hot coals in sauce a large, shallow dish with a domed lid made either of terracotta or...
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Toscane La Cuillère d’argent t e s ta r ol i a l p e s to m i n e s t r a g a r fa g n in a d i fa r r o Testaroli with pesto This dish was traditionally cooked over hot coals in sauce a large, shallow dish with a domed lid made either of terracotta or cast-iron called a testo. Garfagnina farro Preparation time: 15 minutes + overnight soaking soup (optional) Preparation time: 40 minutes Cooking time: 2 – 3¾ hours Cooking time: 20 minutes Serves 4 Serves 6 — 200 g (1 cup) dried borlotti If using dried beans, put them into a large pan and For the pesto sauce: First, make the pesto sauce. Put the basil, garlic, pine beans, soaked overnight in pour in water to cover. Bring to a boil and boil — 50 (1 cup) basil leaves nuts and walnuts in a mortar and pound with a pestle water to cover and drained, vigorously for 15 minutes, then drain. Return the — 1 clove garlic until smooth and thoroughly combined. Gradually or 500 g (3 cups) fresh beans to the pan, pour in water to cover and bring to a —
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