Necci con ricotta (Chestnut Pancakes with Ricotta Filling)

 

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Ingredients for 6 people:

400 gr of fresh ricotta (cow or sheep milk)

300 gr of chestnut flour

Ca. 1 lt water

rum

sugar

olive oil

 

Put the chestnut flour into a bowl and add water. Whisk the whole in order to make a creamy composition.

Separately dress the ricotta with 2 table spoons of sugar and half a glass of rum. Mix it and let it rest.

Oil a small frying pan with some olive oil and put it on the cooker. Once the pan is hot add a cup of the composition and make a pancake.

Once ready, lay a couple of spoons of the ricotta marinade and roll it.

Add some powder sugar to decorate.

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