Recipe Overview
Testaroli is one of the oldest pasta-style preparations in Italy, born in Lunigiana and traditionally cooked on a cast-iron or terracotta surface before being cut and dressed. This plate honors that heritage with a vibrant zucchini basil pesto and sweet sautéed shrimp, bringing together the green freshness of the garden and the delicate flavor of the sea. It is rustic in origin, yet refined on the plate.
Ingredients
- 1 batch of Tuscan testaroli
- 900 g green zucchini
- 80 g shallots
- 30 g fresh basil
- 900 g tiger shrimp, cleaned
- 180 g Roma tomatoes, diced (optional)
- 10 g garlic cloves
- 140 g pine nuts
- 240 ml extra-virgin olive oil
- Salt and pepper, to taste
Preparation
- Prepare the Tuscan testaroli using the linked recipe and set aside until ready to dress.
- Make the zucchini basil pesto: Blanch the zucchini in salted boiling water until tender, then shock in ice water and drain very well. In a blender, combine zucchini, fresh basil, pine nuts, shallots, salt, pepper, and enough extra virgin olive oil to create a smooth, creamy pesto.
- In a wide skillet, gently heat some extra virgin olive oil with smashed garlic cloves to perfume the oil. Remove and discard the aromatics.
- Add the cleaned tiger shrimp to the skillet and sauté just until they turn pink and opaque. Season with salt and pepper, then remove from the heat if needed to avoid overcooking.
- Cut the testaroli into diamond shapes or strips. Warm a ladle of hot water or light stock. Loosen the zucchini basil pesto with some of the hot liquid to reach a saucy consistency.
- Add the testaroli pieces and shrimp to the pan with the pesto. Toss gently over low heat until everything is coated and warmed through, adding a bit more liquid if needed.
- Serve over a bed of extra pesto on the plate, and finish with diced Roma tomatoes on top for color and freshness.
History & Tradition
Testaroli is one of the most ancient pasta-like foods in Italy, traditionally associated with Lunigiana, the historic territory between Tuscany and Liguria. Rather than being rolled and cut from dough in the usual way, it is first cooked like a rustic pancake or crepe on a hot surface, then cut into shapes and dressed after a brief poaching or warming. This method gives testaroli its unique texture and its extraordinary historical identity.
To explore the deeper story, origins, and cultural significance of this remarkable Tuscan preparation, visit the dedicated history article: Pancakes, Crepes and Tuscan Testaroli.
This page brings that heritage into the Tuscany Cuisine pasta directory with a more contemporary finish of zucchini basil pesto and shrimp, connecting ancient technique to modern plated elegance.