Tuesday, April 2, 2013

Tuscan Recipes - No.13 Necci with Ricotta & Honey

Tuscan Recipes - No.13 Necci with Ricotta & Honey

Serves: 2


  • 250 grams of chestnut flour
  • 1 cup of water
  • 1 tablespoon of olive oil
  • a pinch of salt
  • lard, butter or olive oil for greasing
  • sheep’s milk ricotta
  • chestnut honey (optional)

1.   In a large bowl, mix the flour with enough water to get a smooth, dense batter, slightly thicker than crepe batter. Add olive oil and a pinch of salt and mix again. Heat and lightly oil a frying pan. Add a couple of spoonfuls of the batter to the pan and tilt slightly to evenly coat the pan (note that this batter does not move as fluidly as crepe batter).
2.   Cook for about 2 minutes or until you see that the top of the batter looks dry. Loosen with a spatula, flip over and cook the other side for one minute. Set aside and keep warm. They can be eaten plain, as is, or try them with a spoonful of fresh ricotta spread on each, roll them up and serve drizzled with honey.

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