Instructions for preparing and cooking the classic Tuscan necci made from chestnut flour on iron texts, to be spread with fresh ricotta once cooking is complete.
Ingredients for 4 portions
- fresh ricotta
- half a kilo of chestnut flour
- water to taste
- a pinch of salt
Preparation of Tuscan necci
Prepare a batter with chestnut flour, water and salt. The batter must be a little more liquid than a cream.
To cook the necci, use the special long-handled iron texts (those who do not have them can use the pan and cook them like crêpes).
The texts should be heated well on both sides, both open and greased with a half potato just dipped in olive oil.
Pour over the text left on the stove, half a ramaiolo of batter and then crush the other text on top, cook from both sides.
After cooking, spread the ricotta on the surface and roll the pancake on itself.
