Ingredients for 6 people:
400 gr of fresh ricotta (cow or sheep milk)
300 gr of chestnut flour
Ca. 1 lt water
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.