Chocolate Testarolo Rolls Stuffed with Ricotta and Served with a Honey-Raspberry Glaze, or Girelle di Testarolo al Cioccolato con Ricotta e Frutti di Bosco in Salsa di Lamponi e Miele: Though testaroli are generally savory, one can make them sweet too. This recipe would also work with chocolate crepes or Swedish pancakes. To serve 6:
Prep Time: 60 minutes
Cook Time: 20 minutes
Ingredients:
- For the Testaroli
- 1 1/5 cups (300 ml) water
- 2 cups and 1 tablespoon (250 g) unbleached all purpose flour
- An ounce (30 g) bitter cocoa (powdered)
- 1/2 tablespoon extravirgin olive oil
- A pinch of salt
- For the Filling
- 14 ounces (350 g) ricotta
- 1 1/4 tablespoons Grand Marnier
- 1/2 cup (100 g) sugar
- 2 1-pint (500 ml) baskets of mixed berry fruit (reserve some to serve as a garnish)
- For the Raspberry Sauce
- Several fresh mint leaves
- Acacia or other sweet mild honey
- 2 1-pint (500 ml) baskets of raspberries
- 1/2 cup (100 g) sugar
- A lemon
Preparation:
Combine the ingredients for the testaroli, mix well, and let the mixture rest covered in the refrigerator for at least a half hour. Heat a testo, or a heavy cast iron skillet that's at least 12 inches (30 cm) in diameter. Oil it lightly, spread some of the mixture to a thickness of 1/8 of an inch (2 mm), and cook the testarolo for a couple of minutes, then flip it with the aid of a spatula. The cooked testaroli will be browned and have irregular surfaces; lay them on a cloth.
In a bowl, combine the ricotta, sugar and Gran Marnier, beating until the mixture is smooth and fluffy, then gently fold in the fruit. Mentally divvy your filling into as many portions as you have testaroli, and spread equal amounts over each testarolo. Roll them up and chill them for a half hour or more.
To make the sauce, begin by peeling the lemon, seeding it, and putting 4-5 slices in a pot. Add the sugar and the raspberries, cook for 10 minutes, and then blend everything. Put the sauce through a fine mesh strainer to eliminate seeds, and let it cool.
To serve the testaroli, begin by spooning the raspberry sauce onto 6 dishes. Then cut your rolled up testaroli diagonally into slices a little more than a half inch (1 cm) thick and arrange them over the sauce. Dribble a little honey over each dish, garnish them with the reserved fruit, and with sprigs of mint.
In a bowl, combine the ricotta, sugar and Gran Marnier, beating until the mixture is smooth and fluffy, then gently fold in the fruit. Mentally divvy your filling into as many portions as you have testaroli, and spread equal amounts over each testarolo. Roll them up and chill them for a half hour or more.
To make the sauce, begin by peeling the lemon, seeding it, and putting 4-5 slices in a pot. Add the sugar and the raspberries, cook for 10 minutes, and then blend everything. Put the sauce through a fine mesh strainer to eliminate seeds, and let it cool.
To serve the testaroli, begin by spooning the raspberry sauce onto 6 dishes. Then cut your rolled up testaroli diagonally into slices a little more than a half inch (1 cm) thick and arrange them over the sauce. Dribble a little honey over each dish, garnish them with the reserved fruit, and with sprigs of mint.
