NECCI (CHESTNUT PANCAKES)
- 500 gms chestnut flour
- 200 Gms fresh Ricotta sheep’s cheese: (cottage cheese will do if you have no ricotta).
- 60 Gms sugar
- 50 ml white wine or vin santo.
- Extra virgin olive oil to taste
- A dash of rum
- A pinch of salt
In a bowl, whisk the ricotta with the sugar until frothy. In another bowl, whisk up a mixture made with chestnut flour, wine, a bit of oil, sugar and a pinch of salt.
When the mixture is fully consistent, smear the testi with olive oil and warm on the fire or gas/electric ring. (See picture for testi). When very hot, open the testi and ladle part of the mixture in the middle of one of them, close with the other testo and cook, turning the testi over to cook the necci on both sides. If you have no testi, use a pan with a small diameter (16-20 cm) greased with olive oil. and ladle enough mixture to cover the bottom of the pan. Turn the pan contents over when a crust is formed round the mixture’s edge so that both sides are cooked.
Re-grease the testi or the pan every time a new neccio is cooked. You can also smear them with a potato soaked in oil. When cooked, transfer the neccio to a platter, stuff it with the ricotta cheese, roll it up and spray it with rum. Serve Necci warm.
PS you can vary the filling: necci with Nutella are particularly scrumptious!