Necci – Tuscan chestnut flour pancakes
Valeria's necci recipe makes good use of one of Tuscany's finest exports – chestnut flour. These flavourful pancakes are served stuffed with fresh ricotta stirred with chestnut honey for a divine sweet snack, dessert or breakfast dish.
Ingredients
Necci batter
- 275g of chestnut flour
- 250ml of water
- 2 tbsp of extra virgin olive oil, plus more for greasing the pan
For the filling
- ricotta , either sheep's or cow's milk
- chestnut honey, for drizzling
Method
1
In a large bowl, stir the flour with the water and oil to get a smooth, thick-ish batter (it shouldn’t be too runny; adjust flour and water quantities if it’s too runny or too dense)
2
Heat a drop of oil in a skillet set over a medium heat. Add a couple of spoonfuls of the batter and tilt the pan to spread it evenly
3
Cook until you see that the top of the neccio looks dry – for about 2 minutes. Flip it over and cook on the other side for 1 minute more. Transfer to a plate and keep warm. Carry on with the rest of the batter, greasing the skillet in between each addition of batter
4
On each neccio, spread a dollop of ricotta stirred with a bit of honey. Roll it up and serve with another drizzle of honey
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Necci – Tuscan chestnut flour pancakes
