Necci with ricotta
Necci are the equivalent of crêpes, but made entirely with chestnut flour and cooked on special wrought-iron griddles called "testi."
At home, you can use a good nonstick pan.
Ingredients Ingredients
- 300 g chestnut flour
- 400-450 ml cold water
- 1 pinch salt
- For greasing: extra virgin olive oil (or, traditionally, a knob of lard on a sprig of rosemary)
- For filling: 300 g fresh ricotta, 2-3 tablespoons granulated or powdered sugar (or honey)
Preparation
Sift the chestnut flour into a large bowl. Add a pinch of salt and slowly pour in the cold water, a little at a time.
Mix constantly with a whisk (or wooden spoon) until you obtain a smooth, even, and fairly runny batter, similar to crepe batter but slightly thicker.
Let the batter rest for about 30 minutes.
Work the sifted fresh ricotta with the sugar or honey until you obtain a soft, smooth cream.
Heat a nonstick pan very well. Lightly grease it with extra virgin olive oil (or lard). Pour a ladleful of batter into the center of the pan and immediately swirl it to distribute the batter into a thin, even layer, similar to crepe batter.
Cook over medium-low heat for about 2-3 minutes per side. The Neccio is ready when the edges begin to curl and the surface begins to change color.
Remove the cooked Neccio from the pan and place it on a plate. Fill it immediately (while still warm and soft) with a generous spoonful of sweet ricotta. Roll it up to form a roll.
Serve the Necci warm to best appreciate the contrast between the rustic chestnut flour and the sweet ricotta.
